Total Time
Prep 20 mins
Cook 12 mins

One of the few snickerdoodle recipes that does not require cream of tarter. Recipe is from Gale Gand (Food Network).

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a small bowl, stir together the cinnamon and sugar and set aside.
  3. Combine the dry ingredients in a medium bowl and set aside.
  4. In a mixer with paddle attachment,cream the butter.
  5. Add the sugar and continue to mix, then add eggs, corn syrup and vanilla.
  6. Mix thoroughly.
  7. Add the dry ingredients a little at a time until well blended.
  8. Chill dough it it is sticky and hard to handle.
  9. Roll balls of dough into about the size of a walnut and then roll in the cinnamon sugar mixture.
  10. Place on an ungreased cookie sheet.
  11. Bake for 10 to 12 minutes or until puffed up and the surface of the cookie is cracked.
  12. When done let cool for a few minutes before moving to wire rack to completely cool.
Most Helpful

4 5

I had high hopes for this recipe but after the first tray, I was ready to give this a 2 -- great 'snickerdoodle' taste, but they spread way too much and were very ugly! I threw out the tasty but ugly cookies (so I wouldn't eat them.) I had used margarine (Parkay)instead of butter so I added another scoop of flour and chilled the dough for another hour. I switched to a rounded teaspoon. 10 minutes and they're perfect. Still not the cutest cookie, but presentable and darn tasty. Oh, if I make these again, I will definitely use less vanilla.

5 5

Delicious!! I overcooked the first batch and they were still really good!

5 5

Very gooey and delicious. Perfect.