Best Snickerdoodle Cookies Ever!

As of right now, I am lying on my couch finally resting my sore feet and back. Lying down has never felt so wonderful!

For the past month, my kitchen turned into a cookie factory. 11 big batches of cookies and 1 giant size of apple crisp later, I am officially throwing in the towel to any baking for the holidays. Think my oven is dying for the well deserved break.

If you’re wondering where all that cookies went, it was all given away to neighbours, landlord, colleagues, bosses, yoga instructor, few lucky friends and pat’s family. One batch of cookies was also exclusively for my Pat who was beyond awesome for doing all the dishes the kitchen churn out. Anyway, me giving away cookies during the holidays has an alter motive too.

I grease the boss so I can get away with all the travelling in 2016. Grease the landlord so my rent hasn’t been raised in 3 years. Grease my yoga instructor so I have a couple bonus free classes under the table. So, all the hardwork really pays off but greasing Pat’s family is strictly for earning brownie points!

These cookies are so buttery that is so nice. I am not sure about your preference but I have a soft spot for soft chewy cookies and this one hits the bulls-eye!

Its so easy you can whip it up for your chistmas dinner in no time!

SnickerDoodle Cookies

Prep Time : 15 mins

Cook Time: 10 mins

Yield: 18 Cookies


  • For Dough
    • 1⅓ cups all purpose flour
    • ½ teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ⅛ teaspoons salt
    • ½ cup unsalted butter- room temperature
    • ½ cup plus 2 Tablespoons sugar
    • 2 Tablespoons light brown sugar
    • 1 egg
    • 1 teaspoons vanilla extract
  • For Coating
    • ¼ cup sugar
    • 2 teaspoons ground cinnamon



  1. Combine coating ingredients into a deep mug or bowl.
  2. Preheat oven to 350. Line cookie sheets with parchment or a silpat. Set aside. Next sift the dry ingredients into a bowl and set aside as well.
  3. Cream the butter and sugars on medium speed for several minutes until they’re light and fluffy. Add the egg and vanilla and mix to combine.
  4. Add the flour mixture in two batches, making sure the first is incorporated before adding the second. Stop when the second batch is fully combined.
  5. Using a cookie scoop (I use #20), portion out the dough (approx 1 inch) and roll into ball and lay onto a holding tray.
  6. Drop each ball into the bowl of coating mixture and swirl the bowl so the dough is coated with cinnamon sugar.
  7. Place 6 cookies to a tray and 2 trays into the oven for 10 mins, turning the tray halfway so it bakes evenly.
  8. Remove tray and allow to cool for a few mins before transferring to a cooling rack.

Recipe from TheBakerChick


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