Snickerdoodle Cookies

snickerdoodle cookie recipe

I can’t remember where I was working at the time that I got this recipe. All I know is that it’s absolutely devine so I had to share. 

I like cinnamon. Thanks to my assistant, cinnamon appears in more things than I had ever thought cinnamon would go. Now, I love cinnamon.

Wednesday is my baking and recipe testing day. As I was making a mess in the kitchen, that my assistant has to clean up. He brought me my cup of coffee. It tasted fantastic.

“Where did you buy this coffee?” I said in an angry tone yet surprised.
“It’s the coffee I always make you, I just put a little cinnamon in it” he said, like it was no big deal.

Like it was no big deal? This is the same guy that takes the screens out of the windows because he believes it prevents the breeze from coming through.

Where he got the idea to do this makes me a bit worried. He has to be hanging around someone I don’t like. As God as my witness, if I find out he’s working as a spy selling my secrets to that wench Martha Stewart. There will be blood. His or Martha’s, I haven’t decided yet.

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I tend to find Snickerdoodles in their own category for cookies. Snickerdoodles are a great cookie so I’m not sure why the recipe isn’t used more often. It’s like a sugar cookie but a little softer with perfectly crips edges. OK, so it doesn’t have the flat top. Big deal. Just don’t roll it in cinnamon and it makes a marvelous sugar cookie for snacking.

Since the success of the Snickerdoodle back in 1951 (I made that up) that’s just around the time when cookies became a staple in the American kitchen (I made that up too) people have gotten carried away and just absurd with the Snickerdoodle (that parts true). Snickerdoodle pancakes. Snickerdoodle bread. Snickerdoodle hot chocolate. Get the fuck outta here!

“I put cinnamon on my cupcake. It’s a Snickerdoodle cupcake.” Yeah, I put cinnamon in my butternut squash soup. Can I call it Snickerdoodle Soup? I could but then I’d be an asshole like you. Sometimes these people.

One pet peeve I have about this recipe is the most recipes call for cream of tartar. I wasn’t quite sure its purpose in the recipe. Most people follow this guideline because they themselves aren’t sure either but it’s just the way the recipes been since 1951. I used 2 teaspoons of baking powder and noticed no difference whatsoever.

If you are afraid to question life and authority, you can substitute the baking powder with a 1/2 teaspoon cream of tartar and 1/2 teaspoon baking soda. Your life, your choices.

Make compassion the essential foundation of your philosophy. 


Makes approximately 4 dozen cookies


500g. Flour
2tsp. baking powder
226g. Butter
425g. Sugar
50g. Milk
2ct. Eggs
7g. Vanilla

-cream butter and sugar until light in color and fluffy.
-add your eggs, vanilla and milk and mix until combined.
-add the flour and baking powder and mix until a smooth dough forms.
-portion cookies out with a spoon. Cookies should be about the size of a ping pong ball.
-roll cookies in cinnamon sugar mix (recipe below) and place on sheet pan. The cookies spread out like your thighs when you sit down so give them room to do so.

Cinnamon Sugar for Rolling

125g. Sugar
3g. Cinnamon

-mix the two together. I tend to use more cinnamon than a normal person so use caution when adding your cinnamon. Most people do it to taste. So use that as your guide. Trust yourself.

Bake at 350 degrees for approximately 10-12 minutes. Rotating once during baking.

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