Monday, May 09, 2005


Snickerdoodles (Adapted from CL)

For the dough

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract

For the coating

1/3 cup granulated sugar
1 1/2 teaspoons cinnamon

For the dough

Preheat oven to 400

In a medium bowl, whisk together flour, baking powder, cinnamon and salt.

In a large mixing bowl, beat together butter and sugars until light and fluffy. Mix in egg and vanilla. Add flour mixture and mix just until combined. Use a tablespoon cookie scoop to portion out the dough - roll pieces into balls.

For the topping

In a shallow dish, stir together granulated sugar and cinnamon. Roll balls in sugar mixture and place them on parchment lined baking sheets. Bake until golden and the tops crack, about 8-10 minutes. Remove and let cool for 1 to 2 minutes on the cookie sheet before moving the cookies to a wire rack to cool completely.

Makes about 26 cookies.

Just found the recipe? Click here to see where we talked about it!


  1. I've been making Snickerdoodles without the cream of tartar for years now. My boyfriend prefers them without.
    I don't know if they are still Snickerdoodles without it or just cinnamon-sugar cookies but . . . people scarf them up all the same!!

  2. Tracy - Good point, call them what you will as long as they taste good!

  3. Just made these and the dough was very crumbly and dry. Therefore, as I suspected the cookies were also. I am wondering if the recipe should have had 2 eggs not 1?

  4. Anon - 1 egg is correct.

    How did you measure your flour?