Snickerdoodle Cookies

Snickerdoodle Cookies

If you only bake when you want cookies NOW, you are going to love our recipe for Snickerdoodle cookies! You won’t find any dough chilling here, which means you can have warm, delicious cookies in no time. Just make sure you have some room temp butter (or use one of these hacks to soften butter quickly!), preheat your oven and you are ready to go! 

Snickerdoodle Recipe


BOLT’s Snickerdoodle Cookies: 

Makes 18 cookies 


For the dough:

  • 1 ½ cups of all-purpose flour 
  • teaspoon cream of tarter 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt 
  • 1 ¼ sticks (10 tablespoons) butter, at room temperature 
  • ¾ cup granulated sugar 
  • 1 egg 
  • ½ teaspoon vanilla extract 

For the cinnamon sugar: 

  • 2 tablespoons granulated sugar 
  • 1 tablespoon cinnamon 


  1. Preheat your over to 375°F and prepare baking sheets by covering them with parchment paper
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt 
  3. With an electric mixer beat together the butter and sugar on medium speed until fluffy, or for about 2 minutes
  4. Scraping down the sides as needed, beat in the egg and vanilla extract 
  5. Turn the mixer to low speed and add the flour mixture. Continue mixing until just combined. As always, don’t over mix! t
  6. In a small bowl combine the cinnamon and sugar until fully mixed. Pro tip: if you do this in a Tupperware you can put the lid on and shake to mix without having to worry about spilling 
  7. Roll the dough into golf sized balls and roll each through the cinnamon sugar mixture 
  8. Transfer the dough coated dough balls to the prepared baking sheets. Make sure to space them at least 3 inches apart, they will spread 
  9. Bake for 10-12 minutes, just until the center of the cookies are dry. Cool on a wire rack or a plate and viola


We hope you liked this recipe! If you are looking for more, check out our full collection of recipes to keep you busy this winter!  


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