I recently tried a new recipe for Snickerdoodles. I’ve been baking snickerdoodles for years and years with the same old recipe, but saw a “new” recipe on a website I love that looked interesting, so I gave it a try.Snickerdoodles / The Grateful Girl Cooks!
The blogger I got this recipe from (Chris Scheuer, at The Cafe Sucré Farine) found this recipe in a cookbook from a famous bakery in London, England. Bakeries tend to get things right (DUH), so I knew they just HAD to be delicious, so I made a batch. The result? Outstanding! So very good.

The tried and true version of snickerdoodles I usually make are delicious, but are fairly flat in appearance, like this:

Snickerdoodles / The Grateful Girl Cooks!

These are the snickerdoodles I’ve made for years… they are delicious, but flat in size.

Not these little beauties! They puffed up quite nicely… combined with the delicious cinnamon/sugar on the outside and the soft, fluffy inside, makes this a perfect snickerdoodle, in my humble opinion. I am glad I found this recipe and will happily make these cookies again. They would be perfect for gift-giving!

They are easy to make… and let’s be honest here… who doesn’t love to eat cookies over the holidays? (wait, wait… who doesn’t like a good cookie ANYTIME???).

Snickerdoodles / The Grateful Girl Cooks!

Rolled into balls, coated with cinnamon and sugar, and ready to bake!

Snickerdoodles / The Grateful Girl Cooks!

Behold… the humble little snickerdoodle!

Snickerdoodles / The Grateful Girl Cooks!

Yum… grab a cup of coffee and help me eat these cute snickerdoodles!

Hope you will give these delicious cookies a try… I know you’re gonna LOVE them!

Snickerdoodles / The Grateful Girl Cooks!Recipe Source:

Prep time
Cook time
Total time
Soft and puffy, these classic cinnamon-sugar coated cookies are sure to delight!
As Prepared By:
Recipe type: Cookies
Serves: approx. 18
For the cookies:
  • 4 oz. butter, softened
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3¼ cups all purpose flour
  • 1½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
For coating the dough balls:
  • ¼ cup granulated sugar
  • 1½ Tablespoons ground cinnamon
  1. Preheat your oven to 325 degrees.
  2. In a large mixing bowl, cream together the butter, granulated sugar, and vanilla extract until mixture is light and fluffy.
  3. Add eggs to the mixture. Mix well until combined.
  4. Add the rest of the cookie ingredients to this mixture a little at a time. Mix until well combined.
  5. In a separate small bowl, mix the sugar and cinnamon together for the coating.
  6. Form cookies. Use approximately a 2 Tablespoon size scoop of cookie dough, and roll it between your (clean) hands to form a ball. Place the dough ball into the cinnamon-sugar mixture, and roll it in the mixture until all sides of the dough ball are coated.
  7. Place each coated dough ball onto parchment paper (or wax paper) lined baking sheets, about 2 inches apart from each other.
  8. Bake in 325 degree oven for about 12 minutes (or until the cookies are a light brown color). When done, let cookies cool on pan for a couple of minutes, then remove cookies and place them on a wire rack to cool. Cookies will crack a bit... don't worry... it's ALL GOOD.



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