Snickerdoodle Cookies

Snickerdoodles are a fluffy, delightful, cinnamon cookie that is good for any time of the year.   My sister Sarah originally thought there were Snickers bars in these cookies – but no such luck, they are nut and chocolate free.  Perfect for me!

The cookies look delicate and delicious on a fancy plate.  I have photographed them here on an antique plate that has little feet.  As a small child, furniture and cake plates with little feet always seemed amusing.  I fully understand why adults adore them.  While I was at it, I brought out tea cups because tea and coffee tastes better in a fancy cup.  This is the reason why most people have a favourite mug or tea cup in their cupboard – something constant and cheery.

P.S: Jonathan – we are going to have lots of tea cups and antique plates in our future home for afternoon tea or when my Mom or sisters drop by.  You can tell by my Pinterest page that I have thought about our future home, and what I will bake in the future.


2 3/4 cups all purpose flour

1/2 teaspoon salt

½ tsp cinnamon

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla


1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon


1. In a large bowl whisk together the flour, salt, cinnamon and baking powder.

2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes).  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl.  Beat in the vanilla extract.  Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).

3. Preheat oven to 400 degrees F and place rack in the center of the oven.  Line two baking sheets with parchment paper.

4. Shape the dough into 1 inch (2.5 cm) round balls.

5. In a large shallow bowl mix together the sugar and cinnamon.

6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart.

7. Bake the cookies for about 8 – 10 minutes, or until they are light golden brown and firm around the edges.

8. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.  Can store in an airtight container, at room temperature, for about 10 days.  Makes about 4-5 dozen cookies.


When it comes to cookies, ginger snaps have to be the best.  I was looking around the web for healthy cookies and came across this recipe.  Three modifications from the original recipe were made: I did not use turbinado sugar or whole-wheat pastry flour and I added ¼ tsp of black pepper.  The canola oil makes these cookies lighter, but they still have a delightful crunch.  When you make these yourself, they aren’t as processed and tough like a store bought ginger snap.  Overall, the cookies were simple to make and turned out amazingly.  They are perfect for afternoon tea or as an afternoon snack.

Jonathan is coming to Aurora for the weekend to celebrate my birthday, so I thought it would be nice to have some cookies.  He is looking forward to the benefits of having a food blogger as a fiancée.  In the freezer there are lemon squares and a daisy cupcake that I have frozen for him.  These treats haven’t been in the freezer long, so they will hold up perfectly.

After all of the baking I have been doing, my Mom said she was going to make me a fresh fruit platter instead of cake.  Fruit kabobs are delicious, but I will wait and see what she makes.


  • 2/3 cup canola oil
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 large egg
  • 4 tablespoons molasses
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon sea salt
  • ¼ teaspoon of black pepper


  1. Preheat oven to 350°F.
  2. Combine and whisk together the dry ingredients.  In a separate smaller bowl mix the oil, egg, and molasses.  Pour the wet ingredients over the dry ingredients and mix well until it forms a dough.
  3. Roll the dough into 1-inch balls and roll each ball in white sugar before placing 2 inches apart on a non-stick baking sheet. Do not flatten.
  4. Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.