Snickerdoodle Cookies Recipe

Total Time:

1 hour 20 minutes(Cooking)


24 cookies

Snickerdoodle Cookies Recipe


60gunsalted butter, softened
3/4 cupcaster sugar
1/4 tspvanilla essence
1 largeegg, at room temperature
1 3/4 cupplain flour
3/4 tspcream of tartar
1/2 tspbaking soda
1/8 tspsalt
1/4 tspcinnamon powder
1 1/2 tbspcaster sugar
1 tbspcinnamon powder


  1. Using a hand-held electric whisk or free standing electric mixer with the paddle attachment, cream together the butter, sugar and vanilla essence until light and fluffy.
  2. Add the egg and mix well, scraping down the sides of the bowl to make sure all the ingredients are fully incorporated.
  3. Sift together the remaining ingredients and add these to the creamed mixture in two or three batches. Mix well using the mixer or by hand until the dough forms a smooth ball.
  4. Place the dough in a bowl, cover with cling film and place in the fridge to chill and rest for approximately 40 mins.
  5. While the dough is resting, preheat the oven to 170C (325F) and line two to three baking sheets/tray with parchment paper.
  6. Next mix together the castor sugar and cinnamon powder for the coating in a small bowl.
  7. Once the dough is ready, break off small, walnut-sized pieces of the dough and roll these in cinnamon sugar, making sure each ball is completely coated.
  8. Place the dough balls on to the prepared baking sheets and arranging them 4-5 cm apart to give them space to spread during baking.
  9. Pop in the oven and bake for 10-13 minutes or until the cookies are a light golden colour. Allow to cool and set on the sheets for a few mins before removing to a wire rack.


  • Cream of tartar substitute: remove cream of tartar + baking soda and use 1 1/4 tsp baking powder
  • Caster sugar substitute: 1 cup processed granulated sugar


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