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Updated: Jul 28, 2020

This recipe was inspired by my love of the book series "To All The Boys I've Loved Before" by Jenny Han. If you have read the books, or even watched the movie, you will know what i am talking about!

So many people have asked me what my snickerdoodle cookies taste like. To me, they taste like a cinnamon donut in cookie form.

There are a vast array of recipes out there for Snickerdoodles. They range from soft and doughy, to chewy or even crispy. These are a half way between soft and crispy. They are crispy around the edges and soft in the middle--the way a perfect cookie should be!

Here's the recipe:


152g butter at room temperature

190g granulated sugar

350g all purpose flour

2 large eggs

1/4 teaspoon of cream of tartar

1/4 teaspoon of salt

1/2 teaspoon of cinnamon

1/2 teaspoon nutmeg

1 teaspoon of baking powder

30g of cinnamon for dusting

30g of caster sugar for dusting


  1. First and foremost, preheat your oven and prepare your baking trays. I bake mine at 180 degrees celsius but every oven is different and temperature and cooking times will vary.

  2. Place your cinnamon and caster sugar into a small bowl, mix together and set aside for later.

  3. In a large bowl, cream your butter and sugar until pale and fluffy, approximately 3 minutes. This is paramount. you want your butter and sugar to be perfectly creamed.

  4. Next, add in your eggs one at a time. Be sure to mix each egg into the batter well before adding the next.

  5. Sift in your flour, baking powder, salt, cinnamon and nutmeg and mix in well to combine.

  6. Over your bowl with cling film and place it in the fridge to chill for about 30 minutes. This way when you are rolling your dough into balls it helps the mixture to not stick to your hands so much and keep it's form.

  7. Take your chilled dough out of the fridge. Using a cookie scoop or a tablespoon, scoop out your dough and roll it into a ball between the palms of your hands.

  8. Roll each ball of dough into your cinnamon and sugar mixture, making sure it is well coated.

  9. Using the bottom of a glass, press down on your dough ball to flatten. you don't want to completely flatten--just enough that it is no longer a ball and is smooth and flat on top.

  10. Place your balls of dough onto your baking tray, making sure to leave plenty of room between each as they will spread in the oven.

  11. Bake for approximately 12-15 minutes. The edges will begin to brown first and this is when you will want to remove them from the oven. These are best slightly undercooked.

  12. Leave the cookies on your baking tray for a few minutes to harden slightly before transferring onto a wire rack to cool completely.

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