Snickerdoodles are fun cookies to make and to eat. They are a type of drop cookie that is rolled in cinnamon and sugar. I tried this for the first time and now its one of my favourites.


First mix the sugar and butter. When the butter and sugar mixture has turned a nice golden colour, add the eggs. Here’s a tip! Crack the eggs in a bowl and not directly into the blender. This way you are able to pick out any egg shells before its mixed in the batter.

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Add all the dry ingredients in a bowl. I like to sift the flour to prevent any clumps. Mix the dry ingredients with the butter mixture. The batter gets chilled for 10-15 minutes. This helps the dough firm up before you start rolling it into balls.

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While the dough is chilling in the fridge, combine sugar and cinnamon. This is what you will be rolling the balls of dough in!! I like adding a bit more cinnamon than the recipe asks for.

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Using a scoop will make the cookies an even size. Roll the ball of dough between your palms and then coat it with the cinnamon and sugar.


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Line the balls on a chilled baking sheet. You may have to wash the baking sheet under cold water, if you don’t have enough time to chill them.


In the oven, the dough flattens out and cracks slightly.


Remove them from the baking sheet as soon as they are ready and place them on a cooling rack. If you leave it longer, the bottom will stick to the baking sheet.


Enjoy as a delicious soft cookie by itself or use them to make Snickerdoodle sandwiches. We used a vanilla buttercream in between two cookies and gave it out as a gift at a party. It’ll be a hit at the next party you host!!

Snickerdoodle sandwich

Snickerdoodle Recipe


    • 1 cup butter
    • 1 1/2 cups sugar
    • 2 large eggs
    • 2 3/4 cups flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 tablespoons sugar
    • 3 teaspoons cinnamon


  1. Preheat oven to 350°F.
  2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  4. Blend dry ingredients into butter mixture.
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  8. Coat by gently rolling balls of dough in the sugar mixture.
  9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
  10. Remove from pan immediately.

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