Snickerdoodle Cookies

It was time to try a new recipe. Enjoy, Bon Appétit, Buen Provecho!

Got this one from The Complete Magnolia Bakery Cookbook.


2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons sugar mixed with
2 teaspoons cinnamon, for sprinkling


1-In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
2-In a large bowl, cream the butter and sugar until smooth (about 2 minutes).
3-Add the eggs, milk, vanilla, and best well.
4-Add the dry ingredients and mix thoroughly.
5-Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours.
6-Preheat oven to 350 degrees Fahrenheit.
7-Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. And they will expand! 😁
8-Sprinkle generously with the cinnamon-sugar mixture.
9-Bake for 12-14 minutes.
10-Cool the cookies on the sheets for 5 minutes, and then remove to. Wire rack to cool completely.

My kids loved these cookies. They’re crisp and delicious. That being said, I would love to try another recipe.

Feel free to share your favorite snickerdoodle cookie recipe below.

Thank you!

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