Snickerdoodles

Name: Snickerdoodles
Total time: 30 min
Yield: 4 servings
Ingredients: 190 g Plain flour; 1 tsp Cream of tartar; 0.5 tsp Bicarbonate of soda; 0.25 tsp Salt; 115 g Unsalted butter; 150 g Caster sugar; 1 piece Egg; 1 tsp Vanilla extract; 30 g granulated sugar; 1.5 tsp Ground cinnamon

30 min · 10 min active · makes 16 pieces · ~555 g · Easy

Soft cinnamon sugar cookies made with cream of tartar for tender crumb and tangy flavor.

See more →

Snickerdoodles

Soft cinnamon sugar cookies made with cream of tartar for tender crumb and tangy flavor.

See more →

TOTAL TIME

30 min

ACTIVE TIME

10 min

QUANTITY

16 pieces · ~555 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/10

Tools0/11

Ingredients

0/10 gathered · 4 servings

190g

1tsp

0.5tsp

0.25tsp

115g

150g

1piece

1tsp

30g

1.5tsp

#	Quantity	Notes	State
1	190g	—	—
2	1tsp	—	—
3	0.5tsp	—	—
4	0.25tsp	—	—
5	115g	—	—
6	150g	—	—
7	1piece	—	—
8	1tsp	—	—
9	30g	—	—
10	1.5tsp	—	—

Tools

12 items

Serveware

1 item

Procedure

25 steps

1 of 25

Turn the oven to 190 °C and let it heat fully before baking.

190°C

⏱ 10 min

2 of 25

Line the baking tray with baking paper.

⏱ 20s

3 of 25

Measure the flour into the medium bowl.

Plain flour · 190 g

⏱ 10s

ResultPlain flour

4 of 25

Add the cream of tartar.

Cream of tartar · 1 tsp

⏱ 5s

ResultPlain flour and cream of tartar

5 of 25

Add the bicarbonate of soda.

Bicarbonate of soda · 0.5 tsp

⏱ 5s

ResultPlain flour and cream of tartar and bicarbonate of soda

6 of 25

Add the salt.

Salt · 0.25 tsp

⏱ 5s

ResultPlain flour mixture

7 of 25

Whisk the dry ingredients together until evenly combined.

⏱ 20s

ResultDry cookie mixtureused in step 14

8 of 25

Put the softened butter into the large mixing bowl.

Unsalted butter · 115 g

⏱ 10s

ResultUnsalted butter

9 of 25

Add the caster sugar.

Caster sugar · 150 g

⏱ 5s

ResultUnsalted butter and caster sugar

10 of 25

Beat the butter and sugar together vigorously with a wooden spoon until pale, light and fluffy.

⏱ 3 min

ResultPale creamed butter and sugar

11 of 25

Crack in the egg, discarding the shell.

Egg · 1 piece

⏱ 10s

ResultPale creamed butter and sugar and egg

12 of 25

Add the vanilla extract.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

13 of 25

Beat the egg and vanilla into the creamed butter until smooth.

⏱ 30s

ResultSmooth egg-butter mixture

14 of 25

Tip in the dry mixture and fold it in with the wooden spoon until a soft dough forms, stopping as soon as no flour streaks remain.

Dry cookie mixture · step 7

⏱ 40s

ResultSnickerdoodle dough

15 of 25

Measure the granulated sugar into the small bowl.

Granulated sugar · 30 g

⏱ 5s

ResultGranulated sugar

16 of 25

Add the cinnamon.

Ground cinnamon · 1.5 tsp

⏱ 5s

ResultGranulated sugar and ground cinnamon

17 of 25

Stir the sugar and cinnamon together evenly.

⏱ 10s

ResultCinnamon sugar

18 of 25

Scoop the dough and roll it between your palms into 16 equal balls, each about the size of a walnut.

Into 16 equal portions

⏱ 1 min 30s

ResultSnickerdoodle dough balls

19 of 25

Roll each ball in the cinnamon sugar until generously coated all over.

Snickerdoodle dough balls · step 18

⏱ 1 min

ResultCinnamon-sugar-coated dough balls

20 of 25

Space the coated balls well apart on the lined tray and press each one gently to flatten it slightly.

Cinnamon-sugar-coated dough balls · step 19

⏱ 30s

ResultArranged snickerdoodle dough balls

21 of 25

Sprinkle any cinnamon sugar left in the bowl over the cookies.

⏱ 10s

ResultCinnamon-dusted dough balls

22 of 25

Using oven gloves, slide the baking tray into the oven.

⏱ 5s

ResultCinnamon-dusted dough balls

23 of 25

Bake for about 11 minutes, until set at the edges but still puffy and slightly underdone in the centre — they flatten and crinkle as they cool.

⏱ 11 min

ResultBaked snickerdoodles

24 of 25

Take the tray out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked snickerdoodles

25 of 25

Leave the cookies on the tray for 5 minutes to firm up and crinkle.

⏱ 5 min

ResultCooled snickerdoodles

Total Time30 min

#	Product	Tool	Action
1	—	190°C	Turn the oven to 190 °C and let it heat fully before baking.⏱ 10 min
2	—		Line the baking tray with baking paper.⏱ 20s
3	190 g		Measure the flour into the medium bowl.⏱ 10sResultPlain flour
4	1 tsp		Add the cream of tartar.⏱ 5sResultPlain flour and cream of tartar
5	0.5 tsp		Add the bicarbonate of soda.⏱ 5sResultPlain flour and cream of tartar and bicarbonate of soda
6	0.25 tsp		Add the salt.⏱ 5sResultPlain flour mixture
7	—		Whisk the dry ingredients together until evenly combined.⏱ 20sResultDry cookie mixtureused in step 14
8	115 g		Put the softened butter into the large mixing bowl.⏱ 10sResultUnsalted butter
9	150 g		Add the caster sugar.⏱ 5sResultUnsalted butter and caster sugar
10	—		Beat the butter and sugar together vigorously with a wooden spoon until pale, light and fluffy.⏱ 3 minResultPale creamed butter and sugar
11	1 piece		Crack in the egg, discarding the shell.⏱ 10sResultPale creamed butter and sugar and egg
12	1 tsp		Add the vanilla extract.⏱ 5sResultEgg mixture
13	—		Beat the egg and vanilla into the creamed butter until smooth.⏱ 30sResultSmooth egg-butter mixture
14	Dry cookie mixturestep 7		Tip in the dry mixture and fold it in with the wooden spoon until a soft dough forms, stopping as soon as no flour streaks remain.⏱ 40sResultSnickerdoodle dough
15	30 g		Measure the granulated sugar into the small bowl.⏱ 5sResultGranulated sugar
16	1.5 tsp		Add the cinnamon.⏱ 5sResultGranulated sugar and ground cinnamon
17	—		Stir the sugar and cinnamon together evenly.⏱ 10sResultCinnamon sugar
18	—		Scoop the dough and roll it between your palms into 16 equal balls, each about the size of a walnut. → Into 16 equal portions⏱ 1 min 30sResultSnickerdoodle dough balls
19	Snickerdoodle dough ballsstep 18		Roll each ball in the cinnamon sugar until generously coated all over.⏱ 1 minResultCinnamon-sugar-coated dough balls
20	Cinnamon-sugar-coated dough ballsstep 19		Space the coated balls well apart on the lined tray and press each one gently to flatten it slightly.⏱ 30sResultArranged snickerdoodle dough balls
21	—		Sprinkle any cinnamon sugar left in the bowl over the cookies.⏱ 10sResultCinnamon-dusted dough balls
22	—		Using oven gloves, slide the baking tray into the oven.⏱ 5sResultCinnamon-dusted dough balls
23	—		Bake for about 11 minutes, until set at the edges but still puffy and slightly underdone in the centre — they flatten and crinkle as they cool.⏱ 11 minResultBaked snickerdoodles
24	—		Take the tray out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked snickerdoodles
25	—		Leave the cookies on the tray for 5 minutes to firm up and crinkle.⏱ 5 minResultCooled snickerdoodles
Total Time			30 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Slide a palette knife under each cookie and move them to the serving plate.

Nutrition

per serving

Estimated · pre-cooking · 90% ingredients covered

Nutrient	Per serving
	578kcal
	7g
	25g
	15g
	83g
	45g
	2g
	168mg

Ingredients0/10

Tools0/11

Recipe

Snickerdoodles

Soft cinnamon sugar cookies made with cream of tartar for tender crumb and tangy flavor.

What you’ll doYou will cream butter and caster sugar until fluffy, beat in egg and vanilla, then fold in a dry mixture of flour, cream of tartar, bicarbonate of soda and salt. Roll the dough into sixteen balls, coat them in cinnamon sugar, flatten them slightly on a lined tray, and bake at 190°C until the edges are set but the centres still look slightly underdone. The cookies will crinkle as they cool on the tray, then transfer to a plate.

Serves4

Total30 min

LevelEasy

Ingredients

Plain flour190 g
Cream of tartar1 tsp
Bicarbonate of soda0.5 tsp
Salt0.25 tsp
Unsalted butter115 g
Caster sugar150 g
Egg1 piece
Vanilla extract1 tsp
Granulated sugar30 g
Ground cinnamon1.5 tsp

Tools

SpoonServing plateSmall bowlLarge mixing bowlOvenPalette knifeMedium bowlWhiskWooden spoonBaking trayBaking paperOven glove

Method

Turn the oven to 190 °C and let it heat fully before baking.

190°C10 minOven

Line the baking tray with baking paper.

20sBaking tray, Baking paper

Measure the flour into the medium bowl.

10sMedium bowlPlain flour · 190 g

Add the cream of tartar.

5sMedium bowlCream of tartar · 1 tsp

Add the bicarbonate of soda.

5sMedium bowlBicarbonate of soda · 0.5 tsp

Add the salt.

5sMedium bowlSalt · 0.25 tsp

Whisk the dry ingredients together until evenly combined.

Result · Dry cookie mixture · used in step 14

20sMedium bowl, Whisk

Put the softened butter into the large mixing bowl.

10sLarge mixing bowlUnsalted butter · 115 g

Add the caster sugar.

5sLarge mixing bowlCaster sugar · 150 g

Beat the butter and sugar together vigorously with a wooden spoon until pale, light and fluffy.

3 minLarge mixing bowl, Wooden spoon

Crack in the egg, discarding the shell.

10sLarge mixing bowlEgg · 1 piece

Add the vanilla extract.

5sLarge mixing bowlVanilla extract · 1 tsp

Beat the egg and vanilla into the creamed butter until smooth.

30sLarge mixing bowl, Whisk

Tip in the dry mixture and fold it in with the wooden spoon until a soft dough forms, stopping as soon as no flour streaks remain.

40sLarge mixing bowl, Wooden spoonDry cookie mixture · step 7

Measure the granulated sugar into the small bowl.

5sSmall bowlGranulated sugar · 30 g

Add the cinnamon.

5sSmall bowlGround cinnamon · 1.5 tsp

Stir the sugar and cinnamon together evenly.

10sSmall bowl, Spoon

Scoop the dough and roll it between your palms into 16 equal balls, each about the size of a walnut. → Into 16 equal portions

1 min 30sLarge mixing bowl

Roll each ball in the cinnamon sugar until generously coated all over.

1 minSmall bowlSnickerdoodle dough balls · step 18

Space the coated balls well apart on the lined tray and press each one gently to flatten it slightly.

30sBaking trayCinnamon-sugar-coated dough balls · step 19

Sprinkle any cinnamon sugar left in the bowl over the cookies.

10sBaking tray

Using oven gloves, slide the baking tray into the oven.

5sBaking tray, Oven, Oven glove

Bake for about 11 minutes, until set at the edges but still puffy and slightly underdone in the centre — they flatten and crinkle as they cool.

11 minBaking tray

Take the tray out of the oven using oven gloves and set it on a heatproof surface.

10sBaking tray, Oven, Oven glove

Leave the cookies on the tray for 5 minutes to firm up and crinkle.

5 minBaking tray

Slide a palette knife under each cookie and move them to the serving plate.

Result · Cooled snickerdoodles

30sServing plate, Palette knifeCooled snickerdoodles · step 25

Printed 7 October 2026