Snickerdoodle Cookies Recipe

Crunchy edges, soft centres and a cosy cinnamon hug in every bite

There’s something wonderfully nostalgic about a Snickerdoodle. Soft yet lightly crisp, buttery with a gentle tang and finished in a generous coating of cinnamon sugar, these cookies are the definition of festive comfort. Perfect with a cup of tea, tucked into lunchboxes or wrapped up as an edible Christmas gift, this is a recipe you’ll come back to year after year.

These Snickerdoodle Cookies are simple to make, beautifully spiced and ideal for sharing - though we won’t blame you if a few don’t make it out of the kitchen.

Makes 14–18 cookies

Ingredients

For the dough

• 60g (2oz) unsalted butter, softened
  
  

• 160g (5½oz) caster sugar
  
  

• ¼ tsp vanilla essence
  
  

• 1 large egg
  
  

• 240g (8½oz) plain flour
  
  

• ¾ tsp cream of tartar
  
  

• ½ tsp bicarbonate of soda
  
  

• ⅛ tsp salt
  
  

• ¼ tsp ground cinnamon
  
  

For the coating

• 1½ tbsp caster sugar
  
  

• 1 tbsp ground cinnamon

Method

1. Cream the base
Using a hand-held electric whisk or a freestanding mixer fitted with a paddle attachment, cream together the butter, caster sugar and vanilla essence until pale, light and fluffy. This step helps create that soft, tender crumb Snickerdoodles are known for.

Add the egg and mix well, scraping down the sides of the bowl to ensure everything is fully incorporated.

2. Bring the dough together
Sift together the flour, cream of tartar, bicarbonate of soda, salt and ground cinnamon. Add the dry ingredients to the creamed mixture in two or three batches, mixing well after each addition until a smooth dough forms.

Once combined, place the dough into a bowl, cover with cling film and chill in the fridge for around 40 minutes. Resting the dough helps the flavours develop and prevents the cookies from spreading too much in the oven.

3. Prepare for baking
While the dough chills, preheat the oven to 170°C (325°F), Gas Mark 3. Line two to three baking trays with baking parchment.

In a small bowl, mix together the caster sugar and ground cinnamon for the coating.

4. Shape and coat
Once chilled, break off small walnut-sized pieces of dough and roll them into balls. Roll each ball generously in the cinnamon sugar mixture, ensuring they are fully coated.

Place the dough balls onto the prepared baking trays, spacing them about 4–5cm (1½–2 inches) apart to allow room for spreading. You should fit around five to six cookies per tray.

5. Bake
Bake for 10-13 minutes, or until the cookies are lightly golden around the edges but still soft in the centre. They will continue to set slightly as they cool.

Allow the cookies to rest on the baking trays for a few minutes before transferring them to a wire rack to cool completely.

Serving & Gifting Ideas

These Snickerdoodle Cookies are best enjoyed slightly warm, when the cinnamon aroma really shines. They also make a thoughtful homemade gift - simply wrap them in parchment paper, tie with ribbon and add a handwritten tag for a festive finishing touch.

Whether you’re baking for loved ones, creating a cosy afternoon treat or starting a new Christmas tradition, these Snickerdoodles deliver comfort, nostalgia and just the right amount of festive spice.