Snickerdoodle Cookies

Time: 1 hour; makes about 20 medium cookies

Music Selection: Pharrell Williams “Happy”

When my boys were young, my Aunt Jeannette brought over home made snickerdoodles. Needless to say, my boys gobbled them up and we added the recipe to our family favorite list. I married up the recipe with Mrs. Fields tried and true, fail proof soft cookie advice: use cold butter (not margarine or oil), use low temperature (no higher than 300 deg F), use an ice cream scoop for medium/large cookies and bake for 20 mins. Now… you must feel happy?


1 ½ c sugar

1 cup butter cold

2 eggs

2 ¾ c flour

2 tsp cream of tartar

1 tsp baking soda

 ½ tsp ground nutmeg

½ tsp salt

20 pecan halves


2 Tbsp sugar

2 Tbsp cinnamon


Preheat oven to 300 deg F. Place parchment paper on cookie sheets.

In large mixing bowl, use electric beaters to cream cold butter with sugar and eggs. Beat until light and fluffy. Add flour, cream of tartar, baking soda, nutmeg and salt. Once soft dough forms, cover and if you have the time, place in fridge for 30 minutes.

Using an ice cream scoop, to keep consistent sizes, make ball shapes of dough. Roll in cinnamon/sugar sprinkle. Place up to 8 cookies per sheet, press down each cookie so flat and place a pecan half on each cookie. Bake for 18-20 minutes.

Note: using cold butter and low temperatures, keeps the cookies soft. Store in covered container!

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