Rosie's Snickerdoodle Cookies

Rosie's Snickerdoodle Cookie Recipe | Voyager's Table

These are hands down the best Snickerdoodles I've ever had! 

WARNING: They are addictive.

So cinnamon-y, so sugar-y, so soft.

What differentiates this recipe by Rosie Powell from others is that they do NOT have cream of tartar.

Give them a whirl and let us know what you think!



  • 1 cup butter
  • 1 ½ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ¾ cup four
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Cinnamon Mix: 3 parts sugar + 1 part cinnamon


  1. Preheat oven to 375 Fahrenheit / 190 Celsius
  2. Cream softened butter and sugar with an electric mixer (or by hand, which I do since I'm not fancy enough to have a standing mixer)
  3. Mix in eggs and vanilla into butter‐sugar mixture
  4. Sift together dry ingredients (except for cinnamon mixture) in a separate bowl
  5. In three additions, mix dry mixture into butter mixture and mix well
  6. Refrigerate dough in refrigerator for about an hour until firm
  7. Roll dough into little balls and roll in cinnamon mixture until covered
  8. Bake for 8 minutes or until lightly golden at the bottom of the cookie
  9. Try to only eat one (spoiler alert: it's impossible!)


Jade Leong