• Jeremy Scheck

Buttery Snickerdoodles

Bake up these cinnamon–flecked butter cookies, and your whole house will smell like love. This recipe comes from Bon Appétit, but I simplified the method slightly, and I added the gram measurements (which I use).

Yield: 3 dozen cookies (1.5 tbsp scoop)


  • 2-1/2 cups (325g) all purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 2 sticks (226g) unsalted butter, melted and slightly cooled

  • 1/2 cup (100g) brown sugar

  • 1 cup (200g) granulated sugar (or vanilla sugar)

  • 2 eggs, at room temperature (to bring refrigerated eggs to room temperature, submerge them in warm water before use)

  • 3 tablespoons granulated sugar + 1-1/2 tablespoon ground cinnamon + more cinnamon for sprinkling


  1. Preheat the oven to 400° F. Line two cookie sheets with baking parchement or silicone mats.

  2. In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt to combine and aerate.

  3. Place the brown sugar and 1 cup of granulated sugar in a large mixing bowl or bowl of a stand mixer fitted with the whisk attachment. Pour the melted butter over the sugars and beat on medium speed with electric beaters to combine.

  4. Crack in both eggs, and beat on high speed (medium-high speed if using stand mixer) for 3 minutes. Actually time the 3 minutes.

  5. Gradually beat in the dry ingredients on low. The dough will be very loose.

  6. Let the dough stand at room temperature for at least a half hour. During this time the flour will hydrate and the dough will thicken. It's basically magic. Mix together the remaining granulated sugar and cinnamon in a small bowl.

  7. Use a 1.5 tablespoon cookie scoop to make a dozen balls of dough for the first batch (if you're not using a standard half-sheet pan you may need to make smaller batches). Toss the dough balls in the cinnamon sugar and arrange on the prepared cookie sheet with at least 2 inches between each cookie. They spread a lot.

  8. Sprinkle extra cinnamon on top of each dough ball and bake for 8-10 minutes until puffed and lightly golden brown. They should not be cooked all the way through. Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. As the second batch bakes, you can reuse the first cookie sheet for the third batch (and so on as necessary).