Sunday, December 6

For as much as I love baking, this was the first time I made snickerdoodles. The recipe for these cookies is so simple, so effortless, and I was afraid that I would somehow mess it up and in turn, never want to bake again. Do have I issues? Maybe. But the good news is that I did not tarnish anything or leave a mental burn mark on my psyche. Although I did leave a mark on the first batch of cookies, but I'm transferring all the blame onto my stupid oven...again.

Also, I need to sit myself down and actually read about light balance. This grey, dismal time of year is spreading a wintry bluish hue in all my photos. My apologies to all the pros out there. I am aware of it. Photography lingo can be intimidating for an obsessive perfectionist and I can easily see myself hunched over my camera all day while the world passes by. So I'm going to take a cue from Bob and take baby steps on this one.

Onto the cookies! These are the classic, perfect snickerdoodles. There is no need for bells and whistles when it comes to certain recipes. This is one of the rare occasions (at least for me) when it's alright for a cookie to be 'cakey'. The tops crack up beautifully during their stay in the oven and the cinnamon aroma spreads throughout the kitchen and maybe even to the neighbors. The middle is soft and textured with a crispy edge. Less is more with these sweet darlings.

(found on smitten kitchen)

* printer friendly Recipe *


  • 2 3/4 cups all-purpose flour
  • 2 tsp. of cream of tartar
  • 1 tsp. of baking Soda
  • 1/4 tsp. of sea salt
  • 2 sticks (16 Tbsp) of butter at room temperature
  • 1 3/4 cups sugar, plus more if needed
  • 2 tablespoons ground cinnamon, plus more if needed
  • 2 large eggs


Divide the oven into thirds and preheat to 400F. Line baking sheets with parchment paper and set aside.

In a medium bowl, Sift together the flour, cream of tartar, baking Soda, and salt. Set aside.
In a large bowl, beat the butter until creamy. Add 1 1/2 cups of the sugar and beat at medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Slowly add the dry ingredients and beat till combined. If the dough it too sticky and difficult to scoop, cover and refrigerate for 30 minutes.

In a small bowl, combine the remaining 1/4 cup of sugar and the ground cinnamon. Scoop out about a rounded tablespoonful of dough for each cookie. Roll into a ball and roll the ball into the cinnamon/sugar mixture. Place the cookies 2 inches apart and bake for about 10 minutes or until they begin the crack and the centers are set. Rotate the baking sheets half-way through your baking time. My cookies were done after 8 minutes, including the rotation time. Transfer to a cooling rack and allow them to sit for 5 minutes before removing them from the pan.


  1. how many cookies does this make?

  2. If you're getting a blueish tint, you must be correcting it well in editing. These photos look great!

  3. I made about 26 cookies but if you would like to make more you can use a smaller amount of dough for each cookie or double the recipe. :)

    Thank you Erin, I had to play around a lot with the contrast and colour temp. to get these right. I'm lazy so it's nice when they turn out perfect fresh from the camera. :>

  4. Valerina, these are beautiful, a classic, and a long time favorite. So glad to see people enjoying them and reminding us of this delicious cookie.

  5. snickerdoodles are one of my favorites! great pics!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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