Tis the Season of Cookies… who am I kidding – EVERY season is should be the season of cookies!

teacher-chef snickerdoodles

When it comes to cookies, there seem to be some very clear favorites: Chocolate Chip, Peanut Butter, Sugar, and of course Snickerdoodles! So many times Snickerdoodle Cookies leave much to be desired… they are dry and flat and too crunchy and don’t have enough cinnamon and are too sweet. Not today though – no siree! These cookies are everything that a GREAT Snickerdoodle should be… soft without being too airy, sweet (but not too sweet) with a nice salty-ish bite, and a perfect amount of “buttery” chewy thickness to them!

teacher-chef snickerdoodles

Oh, and did I mentionthat these DON’T need to be chilled before baking. That is always just one more annoying step between the craving for cookies and the eating of cookies… waiting for the dough to chill, well – not today!

The first time I tried these cookies; one of our PTA parents brought them in on a cookie tray (and she is one of those moms that when they bake… you know it is going to be great!!). Weeks after trying her cookies, I had to get in touch with her to get her recipe, because I needed to be able to recreate them whenever the craving hit. Luckily for us all – the recipe she used was one she  originally saw on Cookies and Cups and I am going to share once again for you here (but you should really go check out Shelly’s page – for some amazing cookies, beautiful photos AND a chance to purchase her beautiful dessert cookbook)!

teacher-chef snickerdoodles


teacher-chef snickerdoodles

So – without further adieu… the recipe (be sure to thank me later)!


Prep time
Cook time
Total time
Serves: approx 2 dozen
  • 1 cup butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 2¾ cup flour

  • Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1 Tbsp cinnamon
  1. Preheat oven to 325°
  2. Line a baking sheet with a silicone mat [or parchment paper]
  3. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
  4. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
  5. Turn mixer to low and add in flour, mixing until just combined.
  6. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  7. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
  8. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
Shelly says she ALWAYS bakes them for exactly 10 minutes every time she makes these cookies with perfect results. BUT ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for up to 2 additional minutes.

Recipe Originally posted at


Chocolate Pecan Pie | 2014

Two Years Ago – Chocolate Pecan Pie (this pie takes two of the best holiday pies around: pecan & chocolate, and combines them into a show stopping must-have on my holiday table)


Five Years Ago – Pumpkin Cream Cheese Muffins… keep the pumpkin love going all morning long!


You May ALSO like…

no-bake stuffed n dipped snickerdoodle cookies

Stuffed Snickerdoodles (take some Oreos- stuff some snickerdoodle flavored love inside and cover the whole thing in cinnamon white chocolate goodness)

wrapped up molasses snickerdoodles

Molasses Cookie Style-Snickerdoodles (two of the best non-chocolate chip cookies combined into one perfect package)


And I leave you with this, Today’s Question of the Day… what is YOUR “favorite” cookie?


Snickerdoodles — 1 Comment