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Snickerdoodle Cookies Recipe

Snickerdoodle Cookies are soft with a slightly crisp edge rolled in a cinnamon sugar before baking. These are perfect to enjoy with tea time or even for kids snack box. The cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies also making it popular during holidays.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings25 cookies
AuthorSharmilee J

Ingredients

  • 1 ½ cups(187 grams) flour
  • ½ cup(113 grams) unsalted butter
  • 1 teaspoon baking powder
  • ¾.cup (170 grams) castor sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For coating

  • ¼ cup castor sugar
  • 1 teaspoon cinnamon powder

Instructions

  • Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.
  • Whisk well and set aside.
  • Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.
  • Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.
  • Add 1 egg and 1 teaspoon vanilla essence.
  • Beat it well until combined.
  • Scrape the sides using a spatula.
  • Add flour mix.
  • Beat it well until no dry flour is seen.
  • Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.
  • Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.
  • Roll between your palms to make a smooth ball.
  • To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.
  • Mix it well. Add a ball and coat it well. Repeat to finish.
  • Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.
  • Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.
  • Repeat to finish and arrange in baking tray.
  • Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.
  • Store and enjoy!

Video

Notes

  • Cookie size – First I used 1 tablespoon scoop and it came out too big. Next batch I used half and the size was perfect. Adjust size to your preference.
  • Chilling the dough – My dough was a bit sticky so I chilled for 30 mins. If your dough is stiff, you can bake straight away.
  • Baking time – Don’t overbake. It looks soft when out of oven, but it firms up after cooling.
  • Spacing on tray – Cookies spread while baking, so leave enough space between each. Else they will stick.
  • Cinnamon flavor – I used only ½ teaspoon for light flavor. You can use more if you want strong cinnamon taste.
Nutrition Facts
Snickerdoodle Cookies Recipe
Amount Per Serving (25 g)
Calories 97 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 43mg2%
Potassium 12mg0%
Carbohydrates 15g5%
Fiber 0.2g1%
Sugar 9g10%
Protein 1g2%
Vitamin A 123IU2%
Vitamin C 0.003mg0%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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