Sunday, June 19, 2011

Snickerdoodle Cookies

I wanted to make a classic but good cookie today.  I have made these many times before and I just use a sugar cookie recipe and then roll them in a cinnamon-sugar mix.  So today I wanted to try something new.  I found this recipe on Joy of Baking, the same site that I get my sugar cookie recipe from.  They are very light and fluffy, meaning you can eat a bunch of them and not get a stomach ache; AKA DANGEROUS!  Everyone at my worked loved them!  The bag of 20 was gone in a day, and I don't work with that many people.  Anyway, if you need a quick and easy cookie recipe, this is the one!

Snickerdoodle Cookie Recipe - Adapted from Joy of Baking
Yield: 4-5 Dozen
2 3/4 Cup Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1/2 Teaspoon Cinnamon - I like to put cinnamon in the cookie too, but this is optional!
1 Cup Unsalted Butter, room temperature
1 1/2 Cup Sugar
2 Eggs
1 Teaspoon Vanilla

Cinnamon-Sugar Coating:
1/3 Cup Sugar
2 Teaspoons Cinnamon


  1. In a medium size bowl, whisk together the flour, salt, baking powder, and cinnamon. Set aside.
  2. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes.  Add one egg at a time, mixing well before each addition.  Add the vanilla.
  3. Add the flour mixture and mix until it is all combined.  If the dough is too soft, refrigerate for 1-2 hours.  I only did 30 minutes because I am impatient.
  4. Preheat oven to 400.  Prepare baking sheets.
  5. Scoop tablespoon or smaller size balls, then roll in the cinnamon sugar coating.
  6. Bake for 8-10 minutes until lightly golden brown.  Let the cookies cool before removing from the cookie sheet.  You can store these in an airtight container for up to 2 weeks.  (that seems like long to me...)
  7. ENJOY!


  1. ah Snickerdoodles....very much a classic! In fact the oldest form of this recipe I have is from a collection of recipes taken from various Pioneer Villages and Historical sites from around Ontario, Canada (where I live). Although its fun to note that in that one the spices are completely optional and the dough is rolled out and cut. I've also noticed that in Canadian versions the recipe calls for 1 tsp baking soda and 2 tsp cream of tartar where as American versions call for 2 tsp baking powder. No matter how you do them though they are a favorite and one I get requested for the most. And yes they can be stored for at least 2 weeks, I've even have gone longer with a good container.

  2. Those look deliciously fluffy and chewy, the perfect snickerdoodle for me.

  3. This looks so good. These happen to be my families favorite cookie! Please come over to my link party and share some of your tasty recipes with us at Cast Party Wednesday.
    I hope to see you there!

  4. Thanks for sharing your yummy recipe with us at Cast Party Wednesday. I hope you come back and visit us tomorrow.
    Thanks again.
    I hope to see you there!