Batch #2 of the weekend cookie baking session was Snickerdoodles. They’re really tasty. I followed the recipe below pretty much verbatim except I did add a healthy dose of vanilla paste. If there is such a thing as a culinary signature, I think that–a generous dollop of vanilla paste added to baked goodies–is mine.


Recipe: Snickerdoodles
Prep time
Cook time
Total time
Recipe type: Baked Goodies
Serves: about 3 dozen
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¾ cups sugar, plus more if needed
  • 2 tablespoons ground cinnamon, plus more if needed
  • 2 large eggs
  1. Preheat the oven to 400°F. Line baking sheets with parchment paper or silicone baking mats.
  2. Sift together flour, cream of tartar, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment or a hand mixer, combine butter and 1-1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat until just combined. Chill the dough for at least an hour.
  4. Once dough has chilled, in a small bowl, combine remaining ¼ cup sugar and the ground cinnamon. Scoop out the chilled dough using a 1 tablespoon cookie scoop and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crackle, about 10 minute. If baking 2 sheets at once, rotate them five minutes into the baking.
  5. Take the cookies out of the oven and let them sit for a minute or two before transferring them to racks to cool.
  6. Enjoy!
Adapted, just barely, from Smitten Kitchen.