by Rachel on May 1, 2011


I’m coming round the mountain again to the recipes I brought home from the Mountain Sky Guest Ranch in Emigrant, Montana.  We took some of the recipes with us on our second summer in London (2010).  We whipped up a batch of these Snickerdoodles in our smallish London flat with British ingredients, and a Celsius stove.  The end-result was a batch of cookies that tasted great but had an odd, decidedly lumpy shape.  Quickly dubbed “Lumperdoodles” by my offspring, every single cookie was consumed in a matter of two days.  The lovely Scottish chap who drove us round the south of England that week LOVED the Lumpers, as did all of us.  So here we are back in the US of A with a Fahrenheit stove and all-purpose flour (I never could understand what was what with British flour), and VOILA, I give you Snickerdoodles with nary a lump in sight!  Thanks much to Mountain Sky’s pastry Chef Pam for sharing yet another smashing recipe with us!

More Snickerdoodles (and more is always better)

Snickerdoodles (yield 24 cookies, depending on how much batter you eat out of the bowl)

  • ½ cup butter, room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¾ cups AMERICAN all-purpose flour
  • 2 teaspoons cinnamon
  • 2 tablespoons sugar

Preheat oven to 350 degrees.

In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugar.  Add the eggs and the vanilla, mix well.  In another large bowl stir together the cream of tartar, baking soda, salt and flour.   Add the dry ingredients to the wet ingredients, blend until incorporated.

In a small, flat bowl, mix together the cinnamon and the sugar.  Using a teaspoon scoop the cookie dough into 1-inch balls and roll in the cinnamon sugar.  Place on parchment paper-lined baking sheets and bake for 8-10 minutes.  I think the cookies look a bit batter if you flatten the balls of dough on the cookie sheet before you bake them.  They don’t spread much so you can put quite a few cookies on each tray.  They also don’t brown much.  Don’t go any longer than ten minutes or the cookies will be dry.

{ 5 comments… read them below or add one }

melora May 1, 2011 at 8:07 pm

I just these Rachel…..delish! I love snickerdoodles & the recipe caught my eye because it came from Montana; my husband’s favorite vacation spot Thanks for sharing.

Rachel May 1, 2011 at 8:13 pm

Montana is one of our vacation spots too. Someday you need to try the Mountain Sky Guest Ranch. We just absolutely love it there. The cookies are good too!

Aubrey May 4, 2011 at 11:54 am

mmm snickerdoodles are my favorite kind of cookie. I’m saving this recipe to compare with my old standby. Could be better!

Rachel May 4, 2011 at 12:49 pm

Aubrey: I think you should do side by side taste tests with me as the Judge – that way I’d end up with extra Snickerdoodles!

anickH September 28, 2011 at 12:50 pm

This is my favorite snickerdoodle recipe. there are several different variations but this one is the best. its the pillsbury original. yours might have turned out lumpy because u didnt roll the cookies in perfect ball shapes. the dough on this recipe doesnt spread in the oven so theyll bake up the in exact shape u put the dough down. I like the way your cookies look though, obviously, i did a google image search on “snickerdoodles” and saw your cookies so I had to click into your site.

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