Snickerdoodles were my favorite cookies growing up. Truly, I was obsessed with them. I find it extraordinarily surprising that I haven’t shared this recipe with you, or my children. Today, was the first time they tried it and considering how many they swapped off the baking tray and the trail of cinnamon crumbs leading straight to their bedrooms, the snickerdoodle will most probably become a weekly kitchen staple.


The snickerdoodle dough needs to be refrigerated before shaped into little balls that are then rolled into a mixture of cinnamon and sugar, so set aside some extra time to cool down your dough.


Inspired from Magnolia Bakery’s Snickerdoodles.

Yields 3 dozen cookies


Cookie Dough

2 ½ cup all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

1 cup of butter, softened

1 cup sugar

2 large eggs

2 tbsp of milk

1 tsp vanilla extract





Cinnamon Sugar Coating

¼ cup sugar

2 tsp cinnamon


  1. In the bowl of a stand mixer, cream the butter with the sugar. Add the eggs and beat until thick and velvety.
  2. Add the cream of tartar, salt, baking soda, and vanilla extract and beat some more.
  3. Pour in the milk and the flour and whisk until fully incorporated. You will have a sticky dough.
  4. Wrap the dough in saran wrap and place in the refrigerator for 2 hours to harden or in the freezer 30 minutes.
  5. Preheat your oven to 350 F or 180 C and line 2 baking sheets with parchment paper.
  6. In a little bowl, whisk the cinnamon and sugar together. Set aside.
  7. Scoop out half of the dough (leave the rest to harden while you prepare the first batch of cookies).
  8. Roll 1-inch balls in between your palms then roll around in cinnamon sugar until evenly coated. Space out on baking tray. Repeat. Don’t forget the rest of your dough in the fridge or freezer.
  9. Bake for 12 minutes or until golden and puffed-up.
  10. These cookies will flatten as they cool down and become deliciously crisp. Yum!



%d bloggers like this: