I love Snickerdoodles, especially around Christmas. These are so soft and perfectly chewy!



Makes: roughly 2 dozen

Prep/Bake time: 15-20 minutes

  • 1 cup salted butter, room temperature

  • 3/4 cup white sugar

  • 1/2 cup light brown sugar or coconut sugar

  • 1 whole egg

  • 1 egg yolk

  • 1 tbsp vanilla

  • 1 tsp baking soda

  • 1 tsp cream of tartar

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 2 3/4 cup flour


  • 1/4 cup white sugar

  • 1 tbsp ground cinnamon


Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silpat mats.

Using the paddle attachment on your electric mixer, cream butter and sugar together until well mixed and fluffy. Add the egg, egg yolk, vanilla, baking soda, cream of tartar, salt and cinnamon. Mix well, making sure you scrape down the sides of the bowl periodically.

Turn the mixer on low and add the flour, 1/2 cup at a time until just combined.

Combine your sugar and cinnamon topping on a plate or bowl and set aside.

Use a cookie scoop or spoon, take out 2 tbsp sized portions and roll into a ball. Roll through the cinnamon sugar topping and place on your prepared baking sheet.

Once all cookies are rolled, bake for 10-12 minutes, turning the baking sheet halfway through.

Cool for 5 minutes before moving to a wire rack.