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stack of snickerdoodles, one broken and jar of snickerdoodles in the background
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4.84 from 12 votes


A soft traditional cookie  originating from 19th century New England
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: baking, biscuit, cookie
Servings: 30 cookies
Calories: 112kcal


  • 175 g butter softened (6oz), plus extra to grease
  • 225 g caster sugar (8oz)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 275 g plain flour (10oz)
  • 1 teaspoon cream of tartar
  • ½ teaspoon bicarbonate of soda

for the cinnamon sugar

  • 1 tablespoon caster sugar
  • 2 teaspoon ground cinnamon


  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Lightly grease 2or 3 baking sheets.
  • Beat the butter and sugar together until pale and fluffy. Add the egg and beat well. Then add the vanilla extract and beat to combine.
  • Sieve the flour, cream of tartar and bicarbonate of soda into the mixing bowl and beat together until combined to form a soft dough.
  • Make the cinnamon sugar by combining the sugar and cinnamon together in a shallow dish.
  • Break off a piece of dough about the size of a walnut and roll into ball. Then roll the ball of dough in the cinnamon sugar until well coated and place on the baking sheet.
  • Repeat until you have used all the dough to make about 30 cookies.  Leave space between each ball for the dough to spread.
  • Bake for about 8 to 10 minutes. Allow to stand on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.


Electric mixer (or wooden spoon)
2-3 baking sheets
Cook's Tips
For a soft cookie cook until the edges are just golden and the center still pale.
For a crisper cookie cook until just pale golden all over.
In an airtight container for up to 1 week.
Freeze for up to 3 months


Serving: 1cookie | Calories: 112kcal