Snickerdoodles-5 Last week I was in the mood for some cookies, so I dug up my Mom’s snickerdoodle recipe.  “What is a snickerdoodle?” you may ask.  Apparently snickerdoodles are a uniquely American dessert, because none of my European or British friends have ever heard of them.  Mind you, that novelty didn’t stop those same friends from reaching for a second (or third) of these tasty cinnamon cookies.Snickerdoodles-1 Snickerdoodles-2

According to The Joy of Cooking, the name for these chewy cookies may be a bastardization of the german Schneckennudeln (meaning “snail noodle”).  Regardless of why they’re called snickerdoodles, I know one thing: they’re damned tasty cookies!Snickerdoodles-3 Snickerdoodles-4


Yield: About 65 cookies.

These snickerdoodles are pure cinnamon cookies, with a lovely chewy texture that will keep you reaching back into the cookie jar until they're all gone.


    For the Cookies:
  • 2 3/4 cup (385 g) flour
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (228 g) butter, softened
  • 1 1/2 cup (300 g) sugar
  • 2 eggs
  • To Coat the Cookies:
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon


  1. Preheat your oven to 400 °F (205°C) with racks in the top and bottom thirds of the oven.
  2. In a medium bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs and mix.
  5. Slowly add the dry ingredients into the butter mixture. Mix until well incorporated.
  6. In a small bowl, mix together the remaining sugar and cinnamon.
  7. Take 1 to 1 1/2 tablespoons of dough and roll it into a ball in your cleaned hands. Place the dough ball into the cinnamon-sugar mix and roll around until fully coated. Repeat with the rest of the dough.
  8. Arrange the dough balls on baking sheets about 2-inches apart.
  9. Bake for 8-10 minutes.
  10. Immediately transfer the baked cookies to a wire rack to cool.


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