*This post may contain affiliate links. Please see my disclosure for more details!*

Deliciously warming and cosy homemade snickerdoodle cookies with a wonderful cinnamon flavour, and a brown sugar cinnamon coating.

Cookies are by far one of my favourite things to bake in the world, and I adore them. These snickerdoodles?! They’ve gone straight into my top five of all cookies and I hope you all love them just as much.

Snickerdoodles

So snickerdoodles are basically a cinnamon flavoured cookie that is so soft, sugar coated and utterly heavenly. I have eaten them over the years, and I haven’t been able to keep up with the amount of requests for this recipe, SO HERE YOU GO!

Snickerdoodles are often similar to sugar cookies in some peoples eyes, but they are wonderfully different in mine. They are a nostalgic cookie for so many people and I am not surprised, these cookies are definitely one of my new obsessions.

The cookie dough

The cookie dough starts with quite a few ingredients, but different to a normal cookie dough

  • Flour – for these cookies, as with most, you want to use plain flour
  • Cream of tartar – a bit of a different ingredient compared to my normal cookie dough, but this is the perfect leavening agent for the texture you are after
  • Bicarb – even with the cream of tartar, you still want bicarb as they have different properties
  • Cinnamon – the main flavour, the key to the cookie, the best bit
  • Salt – I always add a pinch of salt to my cookies, trust the process
  • Butter – I use baking butter when I make these, but block butter at room temperature works well
  • Sugar – I used light brown sugar as I think it helps increase the flavour, but dark brown soft sugar will also work well
  • Egg – you only need one egg, I tend to always use medium
  • Vanilla – a little splash of vanilla, but this is optional

The coating

The difference with these cookies is that they have a cinnamon sugar coating, and I am here for it. Once you have made your cookie dough, you potion the cookies. I use a 5cm cookie scoop for this, but a heaped tablespoon does also work.

I mix my brown sugar and cinnamon together in a little bowl, and then dip the cookie dough into the sugar and turn it so it covers all sides, and then place onto the lined trays.

I’m sure with these cookies, you can use any flavour you want. For example, you could use ginger for a delicious warming flavour, or even a mixture of different flavours – the classic is cinnamon however.

Baking

I tend to use large baking trays for my cookies as they need a little bit of spreading room, and I only put six to a large tray. This recipe makes about 18 cookies, so I used six large trays.

Because the cookie dough is quite thick, which is what you want, they don’t spread too much but turn into the best cookie dough. It’s a slightly soft dough throughout which is perfect, and they’ll firm up once they have cooled.

I tend to leave my cookies to cool on the trays so that they can firm up enough before moving them as I find this best. The sugar on the outside will also firm up once baked and make a nice crunchy outside to the cookie with a delicious flavour.

Tips & Tricks

  • I use this cookie scoop in this recipe
  • I use these large baking trays
  • These cookies will last for 4-5+ days at room temperature
  • These cookies can freeze for 3+ months
  • The cinnamon can be swapped to any other dry spice you like such as ginger, or nutmeg, or a mixture 
  • The light brown sugar can be swapped to dark brown soft sugar 

Snickerdoodles

Deliciously warming and cosy homemade snickerdoodle cookies with a wonderful cinnamon flavour, and a brown sugar cinnamon coating.
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Cinnamon, Snickerdoodles
Prep Time: 30 minutes
Cook Time: 11 minutes
Cooling time: 30 minutes
Total Time: 1 hour 11 minutes
Servings: 18 cookies
Author: Jane's Patisserie

Ingredients

  • 175 g unsalted butter
  • 225 g light brown soft sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 300 g plain flour
  • 1.5 tsps cream of tartar
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 0.5 tsp sea salt

Coating

  • 50 g light brown soft sugar
  • 1 tsp ground cinnamon

Instructions

  • Preheat oven to 180ºc fan and line 2-3 trays with parchment paper
  • Mix the butter and sugar together until fluffy
  • Add the egg and vanilla and mix again until combined
  • Add the plain flour, cream of tartar, bicarbonate of soda, sea salt and cinnamon and mix again
  • Portion the cookies with tablespoons or a 5cm scoop or tablespoons on to a lined tray
  • Mix the brown sugar and cinnamon together in a small bowl
  • Roll the scooped cookies into the sugar and place onto the lined trays
  • Bake for 11-13 minutes, cool slightly and enjoy

Notes

  • I use this cookie scoop in this recipe
  • I use these large baking trays
  • These cookies will last for 4-5+ days at room temperature
  • These cookies can freeze for 3+ months
  • The cinnamon can be swapped to any other dry spice you like such as ginger, or nutmeg, or a mixture 
  • The light brown sugar can be swapped to dark brown soft sugar 

ENJOY!

Find my other recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

10 Comments

  1. Francesca on July 7, 2024 at 4:47 am

    So yummy! I made these for my softball team and they were a hit!

  2. Dan on May 27, 2024 at 5:07 pm

    What can I use instead of cream of tartar? Or can I leave it out?
    Thanks! X

  3. Charlotte on May 21, 2024 at 11:08 pm

    Do we chill the dough at all? And what if I want to make them bigger? I like the look of a big cookie, but it’s not really super important if you think the size should be kept as-is.

  4. Emma on May 17, 2024 at 4:17 pm

    5 stars
    I did not know what a snickerdoodle was till I saw this post. I think they are my new favourite cookies. I will be making them a lot

  5. Ruth Milne on May 14, 2024 at 10:36 am

    Can these be frozen before baking or better to be frozen after baking

  6. Irene Condren on May 13, 2024 at 4:55 pm

    Could I use margarine instead of butter in this recipe

    • Jane's Patisserie on May 14, 2024 at 10:10 am

      You can, but they may spread a bit more x



  7. Symona on May 5, 2024 at 8:36 am

    Hi Jane! This recipe looks amazing and my husband is a huge Snickerdoodle fan, so these will definitely be on the menu this week!

    Please could you clarify when you say you used ‘baking butter’ is that a baking block?

    Also, what would you suggest to substitute the egg with to make them suitable for vegan friends, please? Many thanks ☺️

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.