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How to Make Snickerdoodles

Mary loves cooking from scratch using natural ingredients. Here she shares some of her favorite recipes and products.



Easy to Make Snickerdoodles

These must be one of the easiest cookies to make. In fact, I'll bet you have everything you need to make them, in your cupboard. That is one of the things I like about these cookies, no unusual ingredients that I will have to search the stores for. Perhaps that is why these are so popular.

You may have a recipe for snickerdoodles that uses cream of tartar as a leavening agent. In this recipe, I only use the baking powder. I had to alter my original recipe as here in Brazil, some of the ingredients aren't always available to me.

This recipe will make about 60 cookies depending on the size you make them.

Below you'll see the images first, and then the instructions.

Ingredients for snickerdoodles

Ingredients for snickerdoodles


  • 2 3/4 Cups All purpose flour
  • 1/2 teaspoon Salt
  • 2 teaspoons Baking powder
  • 1 cup Margarine, good quality
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1/3 cup Sugar, for the topping
  • 2 teaspoon Cinnamon, for the topping
how to cream

how to cream



  1. Begin by creaming the sugar and the margarine. Using an electric mixer, beat until creamy. The appearance of the sugar granules should disappeared. It is a good idea to scrape the bowl with a rubber spatula to ensure all the sugar is creamed in.
  2. Next add the eggs. Using the blender, on low speed, fully incorporate them.
  3. In a separate bowl, mix the flour, baking powder, and salt with a fork. The reason being, if you don't do this, you may get a bitter taste which will be the baking powder.
  4. Add these dry ingredients to your margarine and sugar mixture. The dough will be stiff but continue blending until smooth. Remember to scrape the sides of your bowl. There should be no flour showing. If your mixer can't cope, mix by hand. I find a wooden spoon works well.
  5. Cover the bowl with plastic wrap and chill until firm enough to handle. This can also be left until the following day if you wish.
  6. Ten minutes before removing your dough from the refrigerator, preheat your oven to 375°.
  7. Preparing the topping: This simple topping is 1/3cup of sugar and 2 teaspoons of cinnamon. Mix well with a fork.
  8. Roll some of your chilled dough into a one inch ball. Place this in the cinnamon and sugar mixture and turn to coat. It is a good idea to use a spoon for this.
  9. Place this on an ungreased cookie sheet. The cookies will spread so leave a space between them.
  10. Using the base of a glass that has been dipped in the cinnamon and sugar, flatten the dough into shape by pressing the base of the glass down lightly on the cookie. Do the same for all the cookies.
  11. Bake for 10 minutes or until the edges begin to turn golden.


Take the tray out and remove your cookies to cooling racks immediately. Leave to cool and then put in a cookie jar.


Author's Note:

Because this recipe consistently turns out perfect, I have started to use this as one for my chocolate chip cookies. I simply add chocolate chips to the mixture. I have found this to give me more consistent results.

This mixture freezes well. I normally divided it in half and freeze half of it for another day.

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  • Easy Oatmeal Raisin Cookies
    Here's another of my favorite cookies. Oatmeal raisin. Easy to make, and scrumptious. I prefer mine a bit soft and chewy, with plenty of raisins to add the extra sweetness.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2011 Mary Wickison

I hope you enjoy making these cookies

Mary Wickison (author) from USA on March 18, 2020:

I am a big fan of cinnamon as well. I think without that kick it provides, these would be too bland without a filling or a topping.

Thanks for reading

Mitara N from South Africa on March 18, 2020:

Love any dessert with cinnamon. i am definitely trying this recipe

Thanks for sharing

Louise from Calgary, AB, Canada on October 13, 2011:

Hi blond logic, I'm so glad I found this hub! I've often heard "snickerdoodles" but had no idea what they were up until now. I thought they were something to do with snickers bars. Silly me.

They look delicious - I will bookmark your hub and make these one day.


Voted up / Useful

Mary Wickison (author) from USA on October 10, 2011:

I think they would taste wonderful with almond extract, never thought of that. Thanks lockgirl.

Moonlake, I think you probably left them in too long. The funny thing is, I like my cookies soft and chewy and my husband like them crisp. Normally I leave one tray in longer for him.

I am glad to see so many of you enjoy Snickerdoodles.

vperry on October 10, 2011:

Absolutely LOVE snickerdoodles! Voted up.

lockgirl from Florida on October 10, 2011:

mine have almond extract in them

moonlake from America on October 10, 2011:

I made Snickerdoodles years ago. They were so pretty when they came out of the oven. A friend stopped over at the time so we were just waiting for them to cool so we could have some. Well, they were hard as rocks I don't know what I did wrong. We just kept eating dunking in our coffee to soften them. They tasted good.

I'll have to try your recipe. Good Hub

SanneL from Sweden on October 10, 2011:

I love cinnamon, I'll have to try these out!

Great and informative photos. Thanks for sharing. Voted up and useful!


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