If you enjoy plain, soft and chewy cookies that have been rolled in cinnamon sugar, you will love these snickerdoodles. Sarah baked them and they are a family favourite. They freeze well and are great in lunch boxes for a sweet treat at recess time.



2 3/4 cups of plain (all purpose) flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter
1 1/2 cups, plus 2 tablespoons, sugar
2 eggs
2 teaspoons ground cinnamon


Preheat oven to 175 deg C (350 deg F). Sift together flour and baking powder into a bowl. Put butter and 1 1/2 cups sugar in bowl of electric mixer. Mix on medium speed until place and creamy, about 3 minutes. Mix in eggs one at a time. Reduce speed to low and fold in flour mixture.
Mix cinnamon and remaining sugar in a small bowl. Shape dough into small balls and roll in cinnamon sugar. Place on baking tray lined with baking paper.
Bake cookies for approx 12 – 15 minutes. Cool on sheets on wire racks.

 Recipe adapted from  Martha Stewart

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