Scrumptious Snickerdoodles

Posted in Recipe on 17 December 2014

Nothing reminds me more of Christmas than beautiful aroma of cinnamon. Why not bake up a tasty treat for your friends and family this Christmas with this delicious Snickerdoodles recipe? You can even leave one out for Santa!

When done right Snickerdoodles are sweet and buttery and have the perfect combination of being a little crunchy on the outside but mouth-wateringly soft and chewy on the inside.The main thing that sets them apart from other cookies is the wonder ingredient cream of tartar. It is what gives Snickerdoodles that slightly tangy taste and chewy texture making them different to all others. Some people do not like the cream of tartar so don’t add it but this does not make a true Snickerdoodles cookie. Let’s face it without that it’s just a sugar cookie covered in cinnamon.

This recipe is for classic Snickerdoodles but there are lots of variations out there if you want to change things up a bit. You can add chocolate, orange, and even pumpkin although personally I don’t think you can go far wrong with traditional cinnamon over the holidays. With this recipe making 48 there should be enough for the whole family.

Scrumptious Snickerdoodles December 17, 2014 Yield: 4 dozen cookies Ingredients:
  • 3 cups of flour
  • 2 tsps cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ¾ cups of sugar
  • 2 sticks unsalted butter (room temperature)
  • 5 tsps ground cinnamon
  • 1 ½ tsps vanilla extract
  • 2 eggs
  1. Whisk together the flour, baking soda, salt and cream of tartar and put aside for later.
  2. With a handheld mixer set to medium beat 1 ½ cups of sugar and the butter together for about 2 minutes or until pale and fluffy.
  3. Add in the vanilla extract and 2 teaspoons of the cinnamon and beat for a further minute.
  4. Add one egg and beat well. Repeat for the second egg.
  5. Add to this mixture the ingredients you set aside earlier and mix together on a low speed until just combined.
  6. Put the dough in the fridge for around 30 minutes.
  7. When removed from the fridge separate the dough into 48 portions and roll each one into a small ball.
  8. Put the remaining sugar and cinnamon in a bowl and roll each dough ball in the mixture.
  9. Arrange dough balls on a lined baking tray with about 2 inches of space between each one and bake in an oven pre-heated to 190C for 10 minutes or until cookies are golden. Place on a wire rack to cool.



LILPARTNER Hand Mixer Electric
KitchenAid KSMSFTA Sifter + Scale Attachment
Crock-Pot 2-QT Round Manual Slow Cooker
OXO Good Grips Small Cookie Scoop

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