Snickerdoodle Cookies

 Pro Tip: Keep this cookie dough in the freezer for freshly baked snickerdoodle cookies anytime you want

Be the hostess with the mostest with this easy Snickerdoodle cookie dough recipe. What makes snickerdoodles so, well, snickerdoodley? Its distinctive crackling and cinnamon-sugar topping makes it a standout cookie treat.


 Yield: 36 cookies
Time: 45  minutes



  • 1 cup butter

  • 1 1/4 cup light brown sugar

  • 3/4 granulated sugar

  • 2 1/2 cups all purpose flour

  • 11/2 tsp salt

  • 1 1/2 tsp baking soda

  • 1 tsp cream of tartar

  • 2 large eggs

  • 2 tsp vanilla extract

  • 1/2 cup light brown sugar

  • 1 tbsp Lasa's Ground Cinnamon Shaker



  1. Whisk the flour, salt, baking soda and cream of tartar in a medium bowl. Set aside.

  2. Whisk both sugars in a large bowl. Add the melted butter and whisk for about 1 minute. Scrape the sides of the bowl.

  3. Whisk in the eggs to the sugar-butter mixture, one at a time, stirring until it's fully mixed in. Whisk in the vanilla and scrape the sides of bowl.

  4. Add the dry ingredients to the wet and stir with the spatula to fully combine.

  5. Scoop the dough with a cookie scoop and place on a parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month.

  6. Once ready to bake, preheat the oven to 375ºF. Roll the dough in brown sugar-cinnamon mixture bake 3 inches apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout.

  7. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Leave a comment

Please note, comments must be approved before they are published