Snickerdoodles are the perfect simple cookie that is more extravagant and exciting than a plain sugar cookie, but also more mellow than a chocolate chip cookie. It seems to please everyone. I like to bake up snickerdoodles when some of my “customers” aren’t fond of chocolate.


These snickerdoodles were the second recipe I made this holiday season as part of the 6 dozen cookie batch for my friends and teachers (Nutella Chocolate Chip Cookies were the first).


They’re pretty easy to make for a cookie that is quite the crowd pleaser. Mention the word “snickerdoodle” and you’ll be met with a chorus of “oo”‘s and “aa”‘s.

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The only additional step needed is rolling the balls of dough in a mixture of cinnamon and sugar before baking.



Recipe (adapted from Sally’s Baking Addiction) – makes 3 dozen cookies

Mixture for rolling

  • 1/4 cup sugar
  • 1 tsp cinnamon


  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 sticks unsalted butter, at room temperature
  • 1 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  1. In a small bowl, stir together the sugar and cinnamon for rolling. Set aside.
  2. In a medium bowl, whisk the flour, cream of tartar, baking soda, cinnamon, and salt.
  3. In a stand mixer with the paddle attachment, beat the butter on high until creamy. Beat in the sugar until light and fluffy. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
  4. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  5. Stir the dry ingredients into the wet ingredients in three parts. It will be very dry. You may need to stir it by hand or gently knead (yes, knead!) the last bit of dry ingredients in.
  6. Scoop heaping balls of dough with a small ice cream scoop. Roll each into a smooth ball between your hands, then roll them in the sugar-cinnamon mixture until completely coated.
  7. Bake one sheet at a time for 11 minutes until the sides are barely golden brown. If they are too puffy, use an index finger to gently press the tops down. Allow them to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.



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