Snickerdoodle Cookies



I used to make these cookies when I was a little girl.  I had forgotten how truly good snickerdoodles are!  One of my childhood favorites, have quickly become one of my kids favorites. I use a gluten-free baking flour in place of all purpose flour, and the consistency is soft and chewy.  If you love cinnamon, you will love these. 




1 cup butter, room temperature

2 eggs, room temperature

1 1/2 cups organic sugar + 1/4 cup

2 3/4 cup flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon sea salt

1 drop cinnamon bark vitality essential oil 

1- 2 tablespoon ground cinnamon (to roll cookies in) 





Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cream of tartar, baking soda, and sea salt. Set aside. 

In the bowl of an electric mixer, cream together the butter and 1 1/2 cups sugar for approximately 2 minutes.  Add the eggs and cinnamon bark essential oil and blend until combined.

Slowly add in the flour mixture, until just combined.  Do not over mix. 

In a small bowl, add the remaining 2 tablespoons of sugar and ground cinnamon, in order to roll the cookies in. 

Roll cookies into 1 inch balls. Roll into cinnamon-sugar mixture and place on an ungreased baking sheet.  Bake for approximately 8-10 minutes, or until lightly browned. 



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1 comment

  • Remember you helping me make these cookies when you were a little girl.

    Lorna Brownfield

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