Craftsy Cakes

‘Tis the season for baking up a storm, and if there’s one cookie that deserves a top spot on your holiday bake list, it’s the fabulous snickerdoodle! As we dive headfirst into the wonderful world of festive cookies, the snickerdoodle stands tall, with its charming name and irresistible flavors. Legend has it that their name comes from an old German word for a cinnamon bun—’schneckennudel’ turned into ‘snickerdoodle’ over time. But enough about history; let’s talk about what makes these cookies so special. The snickerdoodle cookie is chewy, soft, and bursting with cinnamon goodness. These cookies are like a warm hug for your taste buds. What’s their secret? Well, it starts with a dough that’s a little different—gooey and sticky in the best possible way.

Now, before we get baking, a little tip: pop that dough in the fridge for about 30 minutes. It’ll help you handle its stickiness better. And when it’s time to bake, give those cookies some space on the tray—they love to spread out.

Feeling the cookie baking spirit? Explore more festive delights with this sugar cookie recipe or indulge in the softest gingerbread cookies for a full-blown holiday cookie extravaganza.

Snickerdoodle Cookies

Soft and chewy cookies with crisp edges bursting with cinnamon flavor
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Servings 20


  • 226 g (1 cup) unsalted butter softened
  • 300 g (1 1/2 cups) caster sugar
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 330 g (2 3/4 cups) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt

Cinnamon Sugar Coating

  • 1/2 cup sugar
  • 2 tsp cinnamon


  • Heat your oven to 170 degrees Celsius.
  • In a big bowl, beat together butter and sugar until they're fluffy, about 4-5 minutes.
  • crape the sides of the bowl and mix in the eggs and vanilla. Beat for another 1-2 minutes.
  • Stir in flour, cream of tartar, baking soda, and salt until just combined.
  • Cover the dough and let it chill in the fridge for 30 minutes.
  • To Make Cinnamon-Sugar Coating: In a small bowl, mix sugar and cinnamon.
  • Roll the dough into small balls, ensuring they're smooth. Coat each ball in the cinnamon-sugar mixture.
  • Put the cookie balls on a baking sheet lined with parchment paper, leaving lots of space for spreading.
  • Bake for 10 minutes. Let the cookies cool completely before serving.



  • You can freeze the snickerdoodle cookie dough or the baked cookies for up to 3 months.
  • Once baked store in an airtight container at room temperature.


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