Yield: 2 to 3 dozen cookies
Recipe: 34/200
“Back to Baking”, pp. 23


    I will freely admit that I never had a snickerdoodle cookie. Not only that, but I never really knew what they were. I guess I never bothered to look it up. However, following a small pause in my usually very frequent baking, I felt like making cookies that were new to me and I thus made these. Unbeknownst to me during all this time is that snickerdoodles are actually soft and chewy, sugary and sweet, melt-in-your-mouth cookies! How no one ever told me is a mystery. They are very simple to make but taste oh so delicious! I am glad that I now know what snickerdoodles are, and you should too.



  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Follow the steps to the Basic White Sugar Cookie Dough recipe.
  3. In a separate bowl, whisk together the sugar and ground cinnamon.
  4. Spoon out a tablespoon of the cookie dough, form a rough ball with your hands and drop it into the sugar-cinnamon mixture. Roll the dough ball in the mixture to cover the entire surface. Place on the prepared baking sheet and repeat with the remaining dough. Press down on the dough balls with your fingers to flatten the cookies.
  5. Bake for 12-14 minutes, just until the bottom of each cookie is a light brown. Cool on the baking sheet for 2 minutes prior to transferring to a rack to cool down completely.