Snickerdoodle Cookies are crispy, delicious cookies made by coating flavoured sugar over buttery flour dough and baking it. Snickerdoodle Cookies are a tasty, healthy snack for evening tea time compared to the packed biscuits. 
Snickerdoodle cookies are cinnamon flavoured butter cookies that just melts in your mouth.As I have told already mittu is fond of homemade cookies so I wait for a chance to bake cakes and cookies.Few days back I got my mixing bowls that hubby ordered and I was waiting to use them, I have a craze for using new things immediately you see 🙂 So yesterday after putting the baby to nap baked these cookies, the whole house was filled with the buttery cinnamon aroma of these cookies.All of us loved the cookies and already there is demand to make these again and I am waiting for a chance.
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📖 Recipe Card
Snickerdoodle Cookies
Ingredients
- 1 and 1/2 cup maida
- 1/2 cup unsalted butter
- 1 teaspoon baking powder
- 3/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
FOR COATING:
- 1/4 cup sugar
- 1 teaspoon cinnamon powder
Notes
- The cookies spread out so while baking so leave enough space between each cookie.
- I used 1 and 1/2 cups of flour, I used my 1/3 cup and added little more flour to make it 1/2 cup as I had butter in my 1/2 measuring cup
- My dough was slightly wet and moist so I refrigerated to make it stiff. But this step is optional, if the dough is stiff then start baking them right away.
- First I used 1 tablespoon measuring spoon to scoop out the dough and the cookies are quite big so for the next batch (what you see in the pic) I took just half of 1 tablespoon and the size was perfect.
- You can even refrigerate the dough overnight and bake the cookies next day. In that case keep the dough outside for a while then proceed.
- Do not be tempted to overbake just 10-12mins will be just fine. It will be soft when taken out of the oven after cooling it is crisp at the edges and slightly soft inside that's how they are to be.
Snickerdoodle Cookies Recipe Step by Step
- Measure flour and add it to mixing bowl..Add baking powder, salt and whisk it well.
- Now measure sugar and butter and add it to mixing bowl.Whisk for atleast 3 mins.I used my electric beater , you can use hand whisk too.
- Add egg and whisk for 2mins.Then add vanilla essence.
- Scrap the sides, add flour and whisk again .
- Once everything is combined, mix with a spatula,cling wrap and refrigerate atleast for 30mins.If your dough is stiff then you can start right away.
- Meanwhile make a coarse sugar mixture.Transfer this to a plate,add cinnamon powder and mix well.
- Preheat oven at 190 deg C for 10mins.Make small balls out of the dough(I used my measuring spoon to scoop out to get even sized cookies.Roll out in sugar-cinnamon mixture.Lay butter paper in baking tray, place the balls leaving atleast 1inch space.
- Now using the bottom of a glass,gently press it to make the cookies slightly flattened.Bake in preheated oven at 190 deg C for 10-12mins or until the color changes to light golden.
Keeps well for about 2 weeks in room temperature itself!
Expert Tips
- The cookies spread out so while baking so leave enough space between each cookie.
- I used 1 and 1/2 cups of flour, I used my 1/3 cup and added little more flour to make it 1/2 cup as I had butter in my 1/2 measuring cup
- My dough was slightly wet and moist so I refrigerated to make it stiff.But this step is optional, if the dough is stiff then start baking them right away.
- First I used 1 tablespoon measuring spoon to scoop out the dough and the cookies are quite big so for the next batch(what you see in the pic)I took just half of 1 tablespoon and the size was perfect.
- You can even refrigerate the dough overnight and bake the cookies next day.In that case keep the dough outside for a while then proceed.
- I added only 1/2 teaspoon of cinnamon powder as I wanted the flavour to be mild though the orginal recipe calls for 1 teaspoon of it.
- I followed the orginal recipe as such exact for few tweaks in the measure.So am not sure of egg substitutes in this recipe.
- Do not be tempted to overbake just 10-12mins will be just fine.IT will be soft when taken out of the oven after cooling it is crisp at the edges and slightly soft inside thats how they are to be.
Gouri Tailam
Hello Sharmi, Cookies look so inviting. Can you please tell the make of Electric beater?
Srigouri
SHARMILEE J
I use Nova brand…..
Unknown
Can u give measurements in gms…and can we bake de same in cooker
Riya Roy
Can u pls tell measurements in grams and whether we can bake de same in cooker….if yes then let us know de procedure of baking this cookie in a cooker.
SHARMILEE J
I havent tried my hands in baking using pressure cooker….Will sure update the recipe in gms
Meena Srinivasan
Sharmi, new, different, cute cookies… pictures are tempting and so perfect in showing the texture. We don't eat egg, is there any way make this without egg and substitute with something else … curd/oil/more butter?
SHARMILEE J
No havent tried any other variations
Meena Srinivasan
hank you Sharmi, Oops… some baking items you used curd as substitute for egg, so let me try as trial and let you know the result.
Praveena
Hi Sharmi,
I tried most of our recipes and all were tasty. I have only one difficulty in executing this. What is that 1 cup measurement? Is it 200ml? It will be useful for everybody if u denote that measurement in all the post.
SHARMILEE J
Each ingredient in 1 cup measures differently…Will sure update the recipe next time I make it because I need to measure the ingredients in weighing scale
Malathi Prem Kumar
Awesome ! Wonder how you get time to bake with just a new addition to the family! ��