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Snickerdoodles Recipe

Snickerdoodles:  Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. 

Cinnamon Sugar Coating: In a shallow bowl mix the sugar with the cinnamon.

Snickerdoodles: In a large bowl whisk the flour with the baking soda, cream of tartar, and salt. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. If the dough is really soft, cover and refrigerate until firm (about one hour).

To form each cookie into a 2 inch (5 cm) round ball, use 40 grams of dough. Then roll the balls of dough in the cinnamon sugar and place on the prepared baking sheet, spacing about 3 inches (7.5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie into a 3 inch (7.5 cm) round.

Bake the cookies for about 7 - 9 minutes, or until they are  just firm around the edges, but the centers of the cookies will still be soft. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about two weeks or they can be frozen.

Makes about 24 cookies.

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Cinnamon Sugar Coating:

1/4 cup (50 grams) granulated white sugar

2 teaspoons (4 grams) ground cinnamon


2 3/4 cups (355 grams) all purpose flour

1 teaspoon (4 grams) baking soda

2 teaspoons (8 grams) cream of tartar

1/2 teaspoon (2 grams) salt

1 cup (225 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large (50 grams) eggs, at room temperature

1 teaspoon (4 grams) pure vanilla extract