Foodie Friday: Snickerdoodle Cookies


I make a ton of chocolate chip cookies and I make a variety of odd herbed cookies; lemon-rosemary, sage thumbprints, etc. But I wanted to make something that was a bit more mainstream in the cookie work without being sugar or chocolate chip so I decided on snickerdoodle. 


  • 1 C. Butter – room temperature
  • 1 ½ C. Sugar – Divided
  • 1 Egg
  • 1 ½ Tsp. Vanilla
  • 3 C. Flour
  • 1 ½ Tsp. Baking Powder
  • ¼ Tsp. Salt
  • 1 ½ Tsp. Cinnamonimg_2850


  1. Line a cookie sheet with parchment paper or eco friendly alternative.
  2. In a medium bowl combine flour, baking powder, and salt. Whisk together.
  3. In a separate bowl cream together butter and 1 ¼ C. sugar until light and fluffy.
  4. Add in egg and vanilla until combined.
  5. Slowly add flour mix to creamed butter mix. Once all combined it should not be sticky or crumbly.
  6. Mix remaining sugar and all cinnamon together in a small wide bowl.
  7. Measure dough in ¼ C. measure. Roll into balls and coat evenly in the cinnamon-sugar mix. Place on prepared baking sheet.
  8. Bake at 350℉ for 12-15 minutes.
  9. Cool on wire racks.img_2852img_2853

I hope you enjoy these cookies, they are thick, soft and a bit chewy. My boyfriend and I have been loving these. They will be a bit soft when they come out of the over but the top will harden as they cool.  I made a double batch and it almost over loaded my mixer.

I originally found this recipe on Pinterest.SignatureInstagramFacebookTwitterYouTube

2 comments on “Foodie Friday: Snickerdoodle Cookies”

Comments are closed.