All Recipes

The Perfect Snickerdoodles

Notice: So I already posted this recipe with a nice introduction and everything, however, my website had some difficulties so I’m going to get straight to the point and just share the recipe. 🙂 I hope you enjoy them!



  • * 1 C (2 sticks) unsalted butter
  • * 3 C all-purpose flour
  • 1 1/4 C granulated sugar – set aside 1/4 cup for the cinnamon sugar
  • 1/2 C packed brown sugar
  • 1 tbsp + 1/4 tsp ground cinnamon – set aside 1 tbsp for cinnamon sugar
  • 1 tsp baking soda
  • 3 large eggs
  • 1 tsp vanilla extract – I usually use a little extra because I’m a vanilla fiend
  • 1/2 tsp salt

Optional: 1/2 tsp ground nutmeg – set aside 1/4 tsp for cinnamon sugar


  1. Preheat oven to 425°
  2. Melt butter and let cool while mixing dry ingredients
  3. Whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and (optional) nutmeg in a large bowl and set aside
  4. Mix the eggs and melted butter together, make sure butter is cool enough that it won’t cook your eggs while mixing together. Then add in vanilla
  5. Pour the egg mixture in with dry ingredients and stir until a soft dough forms
  6. Mix together the designated sugar, cinnamon and (optional) nutmeg in a shallow bowl
  7. Form the dough into 1-1.5 inch cylinders (imagine short and squat) and roll completely in cinnamon sugar mixture.
  8. Place 12 on a parchment lined cookie sheet and bake until set (I’ve found between 7 and 9 minutes is best)
  9. Cool on baking sheet for a few minutes then transfer to baking sheet to cool completely. Repeat for remaining dough, letting the cookie sheet cool completely between batches
  10. Once cooled, transfer to airtight container


Like my snickerdoodles? Check out my last baking post about my awesome traditional Scottish shortbread!

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