Snickerdoodle Cookies!

The warmth from the cinnamon and the chewiness from the sugar make these one of my favorite types of cookies. The fact that it takes 5 minutes to make before baking them in the oven helps as well 😉

Ingredients (for 12 large cookies):

  • 75g (1/3 cup) softened butter, cubed
  • 100g (1/2 cup) granulated sugar
  • 125g (1 cup) plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons runny honey

for the coating:

  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon granulated sugar


  1. Preheat your oven to 200C (395F)
  2. In a small bowl, add half a tablespoon of ground cinnamon and granulated sugar, respectively, and mix to combine. Set aside.
  3. In a food processor, add all remaining ingredients and pulse for few seconds until all the ingredients are just incorporated and the mix is homogenous.
  4. Use a tablespoon or an ice cream scooper to roll out 12 medium size balls. You can also make them smaller by using a teaspoon instead. Make sure you bake them for a shorter amount of time.
  5. Roll the balls in the cinnamon sugar mix and place no more than 6 large balls on a tray lined with baking parchment.
  6. Bake at 200C (395F) for 10-12 minutes until the edges start browning and the top has cracked. Remove them form the oven & let them rest on the baking tray for at least 10-15 minutes until they have completely firmed up. When you remove them from the oven, they will look puffy and undercooked, but they will firm up while resting.
  7. If you decide to make smaller cookies, bake them for 6-8 minutes.

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