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Classic Snickerdoodle Cookies: Cinnamon Sugar Recipe & Tips

“I really don’t think I need buns of steel. I’d be happy with buns of cinnamon.” ― Ellen Degeneres.

 

For some reason I had never baked Snickerdoodles until now. I’d never tasted them before, so I wasn’t sure if they would suit my taste, or whether they’d be too heavy on cinnamon. I also had no point of reference to know whether I’d made them correctly. After trying them, I can answer the first two questions with confidence: they’re absolutely my kind of cookie and they’re just cinnamon-y enough. As for whether I made them perfectly—well, they’re so good that I’m calling it a success.

Snickerdoodles are a classic cookie rolled in a cinnamon-sugar mixture before baking. Some versions are crisp, others chewy. I adapted this recipe slightly from Roy Fares to make soft, chewy cookies with crinkly tops. They have crisp edges and chewy centers, full of warm cinnamon flavor. Cookies are delicious any time of year, but these feel especially right for winter—try one warm on a chilly evening and you’ll understand.

 

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Snickerdoodles

Wonderful snickerdoodles with crisp edges, chewy centres and crinkly tops!
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Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes

Servings
24 servings

Ingredients

  

For the cookie dough:

  • 170 grams or 1 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 112 grams or 1/2 cups unsalted butter , at room temperature
  • 150 grams or 3/4 cups granulated sugar
  • 1 tsp vanilla extract
  • 1 egg , at room temperature
  • 1 tsp vinegar

For the covering :

  • 50 grams or 1/4 cups granulated sugar
  • 1 tsp cinnamon powder

Instructions

 

  • Preheat your oven to 200°C / 400°F. Line a cookie sheet with parchment paper or grease it well.
  • Whisk or sift together the flour, baking soda and salt. Set aside.
  • Beat the butter, granulated sugar and vanilla until the mixture is light and fluffy.
  • Add the egg and beat until incorporated.
  • Add the vinegar and then the flour mixture. Beat until a soft, slightly sticky dough forms.
  • Combine the sugar and cinnamon in a bowl for the coating.
  • Form tablespoon-sized portions of dough into balls and roll each in the cinnamon-sugar mixture.
  • Place the dough balls about 2 inches apart on the prepared sheet (they spread) and press down slightly.
  • Bake for 12–14 minutes, or until the edges are lightly browned.
  • Allow cookies to cool completely before storing.

Notes

Step by step Tutorial:

 

Also:

  • Store these cookies in an airtight container for 4–5 days.
  • You can bake them until they are lightly browned for a softer texture, or bake longer for chewier, darker cookies.
  • If you need an egg substitute, use 1/4 cup very thick curd or a flax gel mixture as an egg replacer.