Monday, August 3, 2009


I first made these cookies about a month ago thinking that I only kinda liked them and just wanted to make them because their name is so darn fun to say. Well, now I love them and want to make them because they're awesome. They're perfect because they are easy, cheap, and you get to roll dough in cinnamon sugar. What more can you ask for out of a cookie?

The recipe I use is from Martha Stewart, though I'm sure most snickerdoodle recipes are close to the same. I increase the amount of sugar to 4 tablespoons and cinnamon to 4 teaspoons because it never seems like enough.

From Martha Stewart Cookies:

Yield: 1-1/2 dozen (or 40 cookies, whatever)
2-3/4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups plus 3 tbsp sugar
2 large eggs
3 teaspoons ground cinnamon

1.Preheat oven to 350. Sift together flour, baking powder, and salt into a bowl. Put butter and 1-1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2.Stir together cinnamon and remaining tablespoons of sugar in a small bowl. Shape dough into small balls; roll in cinnamon sugar. Space 2 inches apart on baking sheets lined with parchment paper.
3.Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Let cool on sheets on wire racks.


  1. Ok.. I asked earlier, but somehow my comment disappeared. Can I use self rising flour instead of all purpose and baking powder?

  2. I have no idea. I think the only difference is Self-Rising has that stuff built in, so I'm sure if you omited baking powder and salt, it'd be the same. Try it and let me know how it works out :)