Baking: Snickerdoodle Cookies

I’m afraid it’s another baking post, behold!

Thirty Handmade Days – The Best Snickerdoodle Cookies I’ve Ever Had


  • 1 c. (2 sticks or 226.81 gms) of unsalted butter, softened
  • 1 c. white sugar
  • 2/3 c. brown sugar
  • 2 eggs
  • 1 tsp. of vanilla essence
  • 3 c. plain flour
  • 1/2 tsp salt
  • 1 tsp of bi-carb soda
  • 1/2 tsp. cream of tartar


  • 8 Tbsp.(or 1/2 c.) white sugar
  • 4 tsp. ground cinnamon


  • Preheat oven to 180 degrees.
  • In a bowl, cream softened butter and sugars together.
  • Add eggs and vanilla.
  • Beat until smooth.
  • In a separate bowl, combine the rest of the cookie ingredients.
  • Slowly pour dry ingredients into wet ingredients and mix well.
  • Chill dough in refrigerator for 30 – 60 minutes.
  • Combine topping sugar and cinnamon together.
  • Roll dough into small balls and in the cinnamon/sugar mix.
  • Place on ungreased cookie sheet.
  • Bake for 12-14 minutes depending on your oven. Do NOT over bake.

I forgot to put my biscuit dough in the fridge, I also found out that if I kept them in the oven for 12 minutes or 13 minutes, the cookies looked over-cooked (my oven gets hot quickly), however this is the result:

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