Try this recipe for snickerdoodles, then try our cinnamon biscuits, shortbread, empire biscuits and gluten-free gingerbread. Now, try more biscuit recipes.

Chef's tips for snickerdoodles:

  • You can dust the cookies with caster sugar if you don’t have demerara
  • If baking from frozen, simply add a few extra minutes to the baking time
  • Keep for up to three days in an airtight container

Snickerdoodles recipe


  • 250g unsalted butter, softened
  • 50g soft light brown sugar
  • 100g golden caster sugar
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • 1 tsp ground cinnamon


  • 4 tbsp demerara sugar
  • ½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • pinch of ground cloves


  • STEP 1

    Tip the butter, brown sugar, caster sugar and vanilla into a large bowl. Beat using an electric whisk on medium speed for 4-5 mins or until light and fluffy. Mix in the beaten egg well. Sift in the flour, bicarb, cream of tartar and cinnamon. Stir to combine, bringing together the dough with your hands, if needed.

  • STEP 2

    Chill the dough for 1-2 hrs or overnight. When you’re ready to bake, heat the oven to 180C/160C fan/gas 4. Roll the dough into smooth balls, about 40g each.

  • STEP 3

    For the cinnamon sugar, combine the demerara, cinnamon, nutmeg and ground cloves in a small bowl. Roll the dough balls in the cinnamon sugar mixture, then arrange over two baking trays lined with baking paper, ensuring they're well spaced apart. The unbaked dough balls will keep frozen for up to three months. Bake for 10-12 mins, then transfer to a wire rack. Serve slightly warm, if you prefer a fudgy cookie, or leave to cool completely.

Now try more baking recipes.

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