top of page

snickerdoodle cookies

These were one of the three cookies I made with my club for "Cookie Day". Snickerdoodles are a great in between cookie because they satisfy those people that aren't chocolate fans or oatmeal raisin cookie fans. Snickerdoodles are just a improved version of a sugar cookie with a cinnamon coating. If you prefer a crispy snickerdoodle just leave them in the oven for a few more minutes, and if you like them gooey, take them out a few minutes early and let them sit on the baking sheet. Or just eat them right away and risk burning the roof of your mouth (it's worth it). The cookies pictured here are larger than your normal cookie, but feel free to make your cookies whatever size you like.

What you need:

For the dough:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/3 cup light brown sugar, packed

  • 1 large egg

  • 1 tsp. vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp. baking soda

  • 1/4 tsp. cream of tartar

  • 1/4 tsp. salt, optional and to taste

For rolling:

  • 1/4 cup granulated sugar

  • 2 teaspoons cinnamon

What to do:

1. In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.

butter and sugars

2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.

adding egg and vanilla
light and fluffy

3. Scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.

adding dry ingredients
dough ready

4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.

5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.


6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.

For Rolling -

7. In a small bowl, combine sugar, cinnamon, and stir to combine. Dredge each mound of dough through cinnamon-sugar.

8. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.

9. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from: Avery Cooks

bottom of page