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My most favorite cookie ever, the snickerdoodle! Basically a sugar cookie dressed up with a little cinnamon and extra sugar!
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Course: Dessert
Servings: 1 ½ dozen
Author: Martha Stewart


  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt I used ¼ teaspoon table salt
  • 1 cup 2 sticks unsalted butter, room temp
  • 1 ½ cups plus 2 tablespoons sugar
  • 2 large eggs
  • 2 teaspoons ground cinnamon


  • Preheat oven to 350 degrees. Sift together flour, baking powder and salt into a bowl. Put butter and 1 ½ cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
  • Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 ¾-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating sheets halfway through, until edges are golden brown, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.


Since I made my cookies smaller, I baked for a slightly shorter time. I timed the oven for 5 minutes, then rotated my cookie sheet (because things facing the back of my oven brown quicker) and baked for another 5 minutes. They were perfect with each batch; I have to keep remembering what Alton Brown said during his chocolate chip cookie show; that if the cookies look done in the oven, then they are too done, so you should take your cookies out before they look done!