Baking: Snickerdoodles


Snickerdoodles have got to be one of my favorite cookies to bake. It’s a great way to get messy – you have to roll the cookies with your hand and dip them in the cinnamon sugar goodness.  It’s just so fun to make and the end product is so delicious.


They never really invoke any childhood memories like I know they do with other people, making cookies with their parents. Mine provoke fond memories in college, making cookies late at night for my friends to enjoy. Being able to bake for people and providing them with cookies and other items is really how I try and show people I care for them. It’s my own special little way because for me, it’s a way to spend time and money for people.

Snickerdoodles are super easy – throw all the ingredients in, let the dough cool for a bit, roll them up, toss in sugar and bake. Okay, maybe it’s a bit more steps than normal baking, but super enjoyable and relaxing to make.

These snickerdoodles are to top my snickerdoodle cupcakes so I made them smaller than I normally make them. I typically made them with a 1 tablespoon and roll into a ball. This recipe doesn’t spread much so I often press each cookie down a bit so they are a good size and sprinkle additional cinnamon sugar on top.


(adapted from here)

1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/8 cup (138g) all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 teaspoon ground cinnamon

Cinnamon Sugar:
2 tablespoons granulated sugar
2 teaspoons ground cinnamon

1. In a large bowl, mix butter and sugar thoroughly.  Add the egg and the vanilla extract.
2. Combine flour, cream of tartar, baking soda, salt, and cinnamon in a separate bowl.
3. Blend the dry ingredients into the wet mixture.
4. Chill the dough for at least 15 minutes.
5. Meanwhile, mix the 2 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
6. Scoop about 1 tablespoon of dough, roll into a ball, and drop into the cinnamon sugar and roll it around the mixture.
7. Place on cookie sheets and bake for 10 minutes. Remove from pan within 5 minutes.



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