Monday, October 17, 2016


These cookies take me back to my growing up years. My sister Rhoda came home from school one day with a new recipe from her Home Economics cooking class. Snickerdoodles soon became a house hold favourite.
  • 1 cup butter, room temperature
  • 2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar

Sugar coating:
  • 4 tbsp white sugar
  • 2 tsp cinnamon
  1. Cream together butter, sugar, eggs and vanilla until creamy.
  2. Add all dry ingredients and beat until incorporated.
  3. Stir together sugar coating in a small bowl.
  4. Roll cookies into 1 1/2" balls and then roll in the sugar coating covering all sides.
  5. Bake at 375º for 8 minutes. Do not over bake.
  6. Allow to cool on pan for 1-2 minutes before removing to cooling rake. 
These cookies freeze well. 
Yields approximately 2 1/2 dozen.


  1. Do you freeze them before or after they are baked? If after, what's the best way to thaw them?

    1. Hi Emily. Bake and then freeze these cookies. To thaw just take out and let thaw on a plate, or the whole container of frozen cookies. I usually freeze them with parchment or wax paper between layers of cookies.

  2. These are my son's favourite! They are really delicious.

  3. Yum! I haven't made snickerdoodles in a while. They are such a treat! I am still using many recipes from my Home Ec days at school. Some recipes are just worth holding on to. Thanks for sharing your recipe.


  4. My favorite cookie. When I was a teacher the lunchroom ladies always saved me an extra one, because I told them they reminded me of when I was a student. I will have to try this recipe.

  5. This is so funny because I learned how to make these in Home Economics class as well. I think I still have the mimeographed recipe that I got in my high school class! Thanks for reminding me of these delicious cookies.