Soft, chewy, and cinnamon-y. Most of my coworkers had never heard of Snickerdoodles before, but now the recipe gets requested a lot!

Soft, chewy, and cinnamon-y. Most of my coworkers had never heard of Snickerdoodles before, but now the recipe gets requested a lot!

I had no idea what snickerdoodles were until I baked these cookies. Are they a regional thing? Because when I brought them in to the office, no one else knew what they were either. I don’t remember ever hearing about them before. But lately, I’ve been seeing references to them everywhere. 

Soft, chewy, and cinnamon-y. Most of my coworkers had never heard of Snickerdoodles before, but now the recipe gets requested a lot!

Going through my cookbooks, I found four snickerdoodles recipes, including two different recipes from Martha Stewart. And there are probably more that I haven’t found yet. Not knowing what makes a good snickerdoodle, I just picked one at random.

According to the recipe, they were supposed to spread out when they baked, but my first batch came out puffy and round, almost like a Mexican Wedding Cake. I pressed the rest of them down before baking and they seemed to come out fine. It might be just because I made my cookies much smaller than what the recipe called for.

Soft, chewy, and cinnamon-y. Most of my coworkers had never heard of Snickerdoodles before, but now the recipe gets requested a lot!

What a fantastic little cookie! It’s a simple recipe, but that cinnamon-sugar coating gives it a real burst of flavour. I can see why these are so beloved. Everyone at work loved them and I had several requests for the recipe. They’re soft and chewy and loaded with flavour. I’m curious to see how the other recipes compare. I’ll definitely be revisiting these!

Soft, chewy, and cinnamon-y. Most of my coworkers had never heard of Snickerdoodles before, but now the recipe gets requested a lot!



Adapted from Martha Stewart’s Cookies. The recipe says it makes about 1-1/2 dozen, but I ended up with closer to 3 dozen smaller cookies.


2-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

1 cup unsalted butter, at room temperature

1-1/2 cups sugar

2 large eggs

For Coating

2 tablespoons sugar

2 teaspoons ground cinnamon

Preheat oven to 350°F. Combine flour, baking powder and salt in a bowl and whisk together well.

In the bowl of an electric mixer with a paddle attachment, cream together butter and 1-1/2 cups sugar for about 3 minutes, until light and fluffy. Add eggs one at a time and mix well after each addition. Reduce speed to low and gradually add in the dry ingredients. Continue mixing until just combined.

Stir the remaining sugar and the cinnamon together in a small bowl. Shape the cookie dough into small balls – the original recipe specified 1-3/4” diameter, but mine were closer to 1”. Roll each ball in cinnamon-sugar and place about 2” apart on baking sheet. I had to press them down at this point, but you may want to try baking as-is and see how they turn out. Either way, they taste great.

Bake cookies for about 12-15 minutes, until edges are golden, rotating the pan halfway through. Allow to cool on wire racks before removing from the baking sheets.

Comments: 49

  1. Rayna May 20, 2013 at 10:11 am Reply

    I love snickerdoodles, and these look great! I know I won’t be able to resist making them…

  2. Lauren May 20, 2013 at 1:04 pm Reply

    These look sooooooo good! I pretty much can’t eat any of the ingredients (allergies), but I just wanted to tell you how beautiful your pictures are and how mouthwatering these look! 🙂

    • laurel @ wannacomewith May 20, 2013 at 1:32 pm Reply

      Thank you so much, Lauren! My blog is still just a baby, so this really means a lot to me ♥

  3. Jacqueline May 20, 2013 at 4:00 pm Reply

    I enjoy baking and baking with my grandson assisting is so much fun, especially when it’s time to eat. They love these cookies when I buy them. I will make them this weekend. Can’t wait to try them they look delish.

    • laurel @ wannacomewith May 20, 2013 at 4:43 pm Reply

      I love that you bake with your grandson! I hope you come back and let us know how these turned out for you.

  4. Will May 22, 2013 at 4:08 pm Reply

    These biscuits look amazing! I’m currently on a baking streak and want to grow my repertoire of successful bakes. I even have a great and easy Vanilla/Cinnamon Shortbread recipe if you want it…

    • laurel @ wannacomewith May 22, 2013 at 4:22 pm Reply

      Thanks Will! And I’d love to try your shortbread recipe. You can shoot me an email if you like. If it’s from a book, please give me the name so I can link back to it properly (and I’ll totally give you credit too) 🙂

      • Will May 23, 2013 at 6:59 pm Reply

        There is one other thing, though. I add two teaspoons of cinnamon, and it REALLY makes a difference. I recommend sprinkling in icing sugar as well for display.

        • laurel @ wannacomewith May 23, 2013 at 8:29 pm Reply

          Thanks for the link Will. I’ll definitely try these. One question though – I don’t see baking instructions here, just ingredients and mixing. Am I being blind?

          • Will May 25, 2013 at 6:47 pm

            No, you’re not. sorry :P.

            The actual baking is the following steps:

            1. Preheat oven to 325 degrees, Conv. Roast.
            2. Take out the dough that you refrigerated earlier, should be like a sausage.
            3. Cut sausages into half inch thick biscuits.
            4. Get a baking sheet with parchment/non-stick paper on top
            5. Line up the biscuits on top
            6. Throw in the oven, cook for about 9 minutes, checking and rotating halfway.
            7. Cool, and serve with icing sugar for dusting.

            Remember that touch of cinnamon!

  5. Prabha May 23, 2013 at 4:41 pm Reply

    Hi Laurel, these look awesome! Cinnamon and sugar? I can imagine the lovely smell of cinnamon already! Will be making these over the weekend, thank you for this wonderful recipe. Just one question, though. Would you maybe know how many grams make 1 cup of butter? I have only started baking recently and do not have standard measuring cups yet.

    Oh, and your blog and photos are awesome 🙂

    • laurel @ wannacomewith May 23, 2013 at 7:25 pm Reply

      Thank you so much Prabha! I measure my butter in grams too (much easier to just weigh it) – I use 226 grams for 1 cup. In Canada, butter usually comes in 2 cup packages, so it’s just a matter of cutting it in half; and there are cutting guides printed on the package in 1/4 cup increments. Maybe check the package where you are? Please let me know how these turn out for you. ♥

  6. Will May 27, 2013 at 4:33 pm Reply

    So, a question. What should be the consistency of the dough?

    • laurel @ wannacomewith May 27, 2013 at 6:19 pm Reply

      For me, they were just general cookie dough consistency. Thick enough to roll into balls cleanly. It wasn’t sticky at all. Does that make sense?

  7. DJ June 9, 2013 at 10:02 pm Reply

    I just made these a couple hours ago….Fanstastic!!!!!! 🙂 Firm on the outside, soft on the inside with cinnamon sugary goodness all around.

    • laurel @ wannacomewith June 9, 2013 at 10:23 pm Reply

      I’m so glad to hear they turned out well for you too! I have several other snickerdoodle recipes I want to try eventually. It’ll be interesting to see how they all compare. Is this the first one you’ve tried?

      • DJ June 10, 2013 at 2:03 pm Reply

        yes it is, i have a handful of them saved in my favorites, and i’ll have to say, this one is a keeper.

  8. Vera October 27, 2013 at 8:01 am Reply

    Anything with cinnamon in it never fails to cheer me up, I baked these yesterday and added some lemon juice and orange zest, giving it just a little more of an autumnal flavour: perfect! Thanks for the recipe, this one’s a keeper 🙂

    • laurel @ wannacomewith October 27, 2013 at 10:55 am Reply

      I’m so glad they worked out for you too! And oh, adding lemon and orange zest? That does sound good. I’m going to have to try that too. ♥

  9. nancy January 7, 2014 at 11:52 am Reply

    These are my family’s favorite!! I put a twist on them though. I put a Hershey’s caramel kiss in the center of each right after they come out of the oven. Wickedly good!

    • laurel @ wannacomewith January 7, 2014 at 11:57 am Reply

      That sounds fantastic, Nancy! One of the things I love about baking is being able to play around with recipes like that and experiment. 🙂

  10. Libby July 25, 2014 at 12:09 pm Reply

    I made these and they turned out perfect not as pudgy more flat but same taste thank you for posting this!! C: I enjoyed making them!

    • laurel @ wannacomewith July 25, 2014 at 12:11 pm Reply

      That’s awesome, Libby! It’s such a simple cookie, but has amazing flavour. I’m glad you enjoyed them too 🙂

  11. Natalie July 29, 2014 at 10:04 am Reply

    Hi there! These look sooo good, I was just wondering if the dough need to be chilled at all before baking?

    • laurel @ wannacomewith July 29, 2014 at 10:08 am Reply

      Hi Natalie
      No, the dough doesn’t need to be chilled before baking. Unless of course your kitchen gets as hot as mine in the summer, or your butter has softened too much. Otherwise you can go straight from mixing to baking. 🙂

  12. Katherine April 17, 2015 at 6:22 pm Reply

    The cookies are in the oven now! Your pictures are amazing and I can’t wait to try them in 12-15 minutes! 🙂

    • laurel @ wannacomewith April 19, 2015 at 2:23 pm Reply

      Thank you so much for the kind words 🙂

      Sorry for the late reply – I hope you were as happy with these as I was! I’m dying to know how yours turned out. Did they spread? Or did they hold their shape?

  13. April A June 1, 2015 at 12:24 pm Reply

    thank you for posting this recipe. I just made a batch and they turned out perfectly!!! they are so good, im trying to get all kinds of recipes. I want to open my own shop and this helps, finding all these recipes. I am used to making cakes, so any advise on good cookies would be great. Thank you again!

    • laurel @wannacomewith June 1, 2015 at 12:27 pm Reply

      Wow, that was fast! I’m glad to hear they turned out for you. For every recipe I post, I also include a link to the cookbook it originally came from. If you’re looking for a variety of recipes, I’d highly recommend checking out some of those books. Good luck with the new shop! 🙂

      • April A June 1, 2015 at 12:36 pm Reply

        Thank you I will check that out.

  14. Senem November 12, 2016 at 9:38 pm Reply

    Hi 1 cup how much gram equal? And snickerdoddles means cookie with cinnamon or it can contains different taste too?

    • laurel @wannacomewith November 13, 2016 at 12:40 am Reply

      Hi Senem – yes, Snickerdoodles are traditionally cinnamon, but I’ve seen them with other flavours too. I say feel free to experiment 🙂

      As for 1 cup in grams, it depends on the ingredients. I have a list of conversions here where you should find what you need –

  15. Shari Wilder November 22, 2016 at 2:53 pm Reply

    These are the best cookies! Made them the other night and they didn’t last they the next day. My family loved them! Thank you!

    • laurel @wannacomewith November 26, 2016 at 8:07 pm Reply

      Hi Shari! I’m so glad you and your family loved them too 🙂 They’re surprisingly tasty for such a simple cookie, right??

  16. AJ December 24, 2016 at 1:03 pm Reply

    I tried today which is Christmas Eve. My 10yo wanted these as her cookie request. She loved. I made a major snafu I forgot one stick of the butter when I put in the first batch of cookies. It was added to the batter and the cookies came out fine. One thing I did tweak is I addded a 1/2 tsp of vanilla extract. I think next time I will add 1 tsp instead. I also noticed that with my heavy cookie sheets I only needed to bake for 10 minutes and cool on wire rack for a 1-2 minutes before I removed.

  17. AJ December 26, 2016 at 8:50 pm Reply

    My cookies were thinner than shown. All the cookie sheets were cool so not sure why tge batter spread. Do you think refrigerating is,a good idea?

    • laurel @wannacomewith January 8, 2017 at 7:14 pm Reply

      Huh, mine didn’t spread much at all. It could be so many things – my kitchen may have been cooler which kept the dough cooler, or maybe we just measured the flour differently. It might even just be that we used different flour – apparently Canadian flour is different from American (who knew?). If you’re concerned about it, yes, you could definitely try refrigerating the dough first. But as long as they’re cookie-shaped and taste good, I’d consider it a success! 😀

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  20. Darwin Browning August 17, 2017 at 4:04 pm Reply

    I made these snickerdoodles this morning. At 75 years of age I do not remember ever eating a snickerdoodle cookie. This morning I had planed on making oatmeal cookies then I saw this recipe and as always enjoying a good challenge I changed my mind. I tried everything that was suggested by others, leaving round and pressing some down a bit. I also tried something else. After I had rolled into a ball and rolled in the sugar / cinniomon mixture I would squeeze it then roll into another ball then squeeze again thus getting a mixture to the inside of the cookie. They all turned out perfect and delicious. I baked then at 350 for 14 minutes giving me the perfect texture that I like.

    • laurel @wannacomewith September 14, 2017 at 11:12 pm Reply

      Hi Darwin, I’m so happy to hear you enjoyed these. Funny, I’d never had a snickerdoodle before I made them for this blog either. They should really be more popular than they are, right? Mmmm, now I want to make snickerdoodles…

  21. Emily September 17, 2017 at 11:00 am Reply

    I wanted to make something for some of my moms co workers for helping us out and I came across this recipe the look so delicious I think I’m going to try them

  22. Aretha December 26, 2017 at 4:22 am Reply

    Amazing receipt! I made them for my boyfriend for xmas and he is obsessed with those. Thank you

  23. Shell January 9, 2018 at 7:04 pm Reply

    These aren’t Snickerdoodles. Snickerdoodles have cream of tartar in them that gives them a distinct flavor. These are just sugar and cinnamon cookies. If you’ve never had Snickerdoodles before then I guess you wouldn’t know….but it’s a key ingredient to their flavor.

    • laurel @wannacomewith February 18, 2018 at 9:35 pm Reply

      Hi Shell – I’ve made a few other snickerdoodles recipes since this one, and I’ve learned the difference in flavour when they’re made with cream of tartar. You’re right, it’s definitely a different cookie. ?

      (love your email addy – very appropriate!)

  24. Beverly January 23, 2018 at 9:47 am Reply

    I’ve made these several times and they always come out perfect! I actually get about 54 2 inch cookies that are the perfect size for coffee and after school snacks. They have a tender middle and chewy outside! Absolutely great! I also made just plain sugar cookies out of this dough. So yummy.

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