For those who are into chewy chocolate cookies, chances are they have come across some called snickerdoodles. These chewy cookies coated in caramelized cinnamon sugar are as strange as they are popular in the US. While no one truly knows where they originated from, everyone seems to agree that it's better to just enjoy them and not care. They are simple, delicious and definitely worth the effort which is what this recipe will prove.

What makes snickerdoodles simple

The name snickerdoodles might seem awkward but the method of making them is pretty common with that of regular cookie recipes.

What really separates them from the pack is the added bonus of having a sweetened cinnamon crust. This is simply achieved by rolling each cookie dough, which can be a fun snack in some forms, portion into a ball and dusting them with extra sugar before baking. Not so awkward now. Below is a super simple recipe for making some jaw-dropping snickerdoodles in the kitchen. Enjoy.

The recipe

Dough ingredients

  • 1 stick (113 g) unsalted butter, softened
  • 1 stick (113 g) shortening
  • 1 1/2 cup (300) castor sugar
  • 2 (120 g) eggs
  • 2 3/4 (344 g) flour
  • 1tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 salt

Coating ingredients

  • 3 tbsp sugar
  • 1 tbsp fresh cinnamon, ground


  1. Preheat the oven to 176°C. Line 3 baking sheets with parchment.
  2. Cream the softened butter, shortening and sugar in a stand mixer on medium speed for 3 minutes or until the sugar dissolves and the mixture is light and fluffy.
  3. Add the eggs one at a time and continue creaming until fully incorporated. Add the vanilla extract and incorporate.
  4. Combine the flour, baking soda, cream of tartar, and salt together in a bowl. Switch to low speed and blend in the dry mixture. Continue blending until all ingredients are fully incorporated to complete the dough. Do not overmix.
  5. Combine the sugar and cinnamon in a food processor or with a fork. Scoop out portions of the dough with a tablespoon size scoop onto the baking sheets. Place each portion into the cinnamon sugar one at a time and roll them around until fully coated. Return the scoops to the baking sheets 2" apart from one another. You can freeze the balls before baking if not ready by placing the sheets in a freezer for 2 hours, then transfer the balls into a container and freeze again. Place the balls into a refrigerator overnight before baking them.
  6. Place the sheets into the oven and bake for 6-8 minutes. Remove immediately and place on a rack to cool.
  7. Serve immediately or seal and freeze until

Serves: 54 cookies