Snickerdoodles and Variations

The dough for Snickerdoodles (really WHO thought of that name?!) is very versatile. Here is the recipe and three variations. The final one, is made with a specialty flavoring called Fiori Di Sicilia which is available from It tastes like a Creamsicle cookie! I was very pleased with the experiment!

Snickerdoodles and Variations
Recipe from Orange Betty Crocker Cookbook circa 1979
Oven Temp: 375°
5 doz. Cookies.

• 1 cup butter
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups sugar
• 2 ¾ cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt

• ¼ c sugar + 1 tablespoon cinnamon

Preheat oven.
Cream butter and sugar until fluffy. Add eggs, vanilla, salt, baking soda and cream tartar.Beat well. Blend in flour until well mixed.

For traditional snickerdoodles
Mix ¼ cup of sugar and tablespoon of cinnamon together in a shallow bowl.
Roll 1 inch balls of dough into mixture and place on cookie sheet about 2” apart.

Bake 9-11 minutes until cookies are lightly browned.

For sugar cookies add

• 1/2 teaspoon almond extract along with vanilla.

Roll dough in gourmet sugar or sanding sugar and bake 9-11 minutes.


For Citrus sugar cookies add:

• 2 teaspoons lemon extract
• 1 teaspoon lemon zest
• 1 teaspoon orange extract
• 1 teaspoon orange zest
• 1 teaspoon lime juice
• ½ teaspoon lime zest

Roll in gourmet sugar or sanding sugar.
Bake 9-11 minutes until cookies are lightly browned.


For Fiori Di Sicilia Cookies, replace vanilla with ½ teaspoon Fiori Di Sicicilia flavoring (available from King Arthur Flour Co. )
Roll in gourmet sugar or sanding sugar.
Bake 9-11 minutes until cookies are lightly browned.