In all my years of baking, I have never made snickerdoodles before. Shocking, right? Well, my family didn’t bake cookies during the holidays, and we rarely made homemade cookies at home (that’s what neighbors are for, right?). This year I decided to change that and bake these cinnamon and sugar delights myself.

I was poking around Pinterest and did a search for snickerdoodles and came across this Martha Stewart recipe. I know that Martha’s recipes usually turn out well so I gave it a whirl. Luckily, I already had all the ingredients on hand so I didn’t need to make an extra trip to the store.

Man, oh man, do these cookies make the house smell delicious! My husband was upstairs and said, “It smells good in here!” These snickerdoodles have the perfect amount of crunch on the outside while maintaining a soft, chewy center. I love the combination of cinnamon and sugar and may have to make a cupcake version of these soon.


A classic snickerdoodle cookie recipe
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 29
Author: Eva Bakes


  • 2 and 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1 cups unsalted butter room temperature
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs
  • 2 Tablespoons sugar
  • 2 teaspoons ground cinnamon


  • Preheat oven to 350F. 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.
  • Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks.


Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Source: Talin Bee; originally from Martha Stewart's Cookies book, page 82

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