Indiana Snickerdoodles

Confession, I love to bake.  It’s not great for my figure but one of my favorite things is bringing something sweet and delicious to a gathering with family and friends.  These snickerdoodle cookies went to a dear friend who just had gotten home from the hospital with her new baby. 

Indiana Snickerdoodles

The lineup


Toss 1/2c softened butter, 1 egg, 1/2c  sugar, 1/3c brown sugar and 1 tsp of vanilla into your mixer


Blend that until creamy 


Mix dry ingredients in a separate bowl, 1 1/2c  flour, 1/4 tsp salt, 1/2 tsp baking soda,  1 tsp cinnamon and 1/4 tsp cream of tarter


With mixer on low, slowly  add the dry ingredients to the wet.  Now your dough is made but it needs to rest in the fridge for 30 minutes. 

During our 30 minutes we went outside 


& we snapped pictures.

And when your son slows down for a even just a split second, gives you his best smile and let’s you take his picture, you don’t mind that his face and all his clothes are covered in dirt, because that’s the face you want to remember.  That perfect, all boy, face who has enjoyed a full day outside playing and will shortly enjoy warm snickerdoodles and milk before bed.


30 minutes is up so roll your dough into balls and then roll them around in your cinnamon sugar mixture.  

Anyone else keep cinnamon sugar in a shaker at all times? We love it on toast!


Fill your cookie sheet.


Put into a 325 degree oven for 12-14 minutes. 


I also like to sprinkle a little extra cinnamon sugar over the top of the cookies as they are cooling. It just adds a little extra deliciousness to these snickerdoodles!


These snickerdoodles have the perfect combination of cinnamon and sugar.  They come out warm and keep their chewiness even after they’ve cooled, which I think is the best part of a great snickerdoodle cookie.

Happy baking!

xo, jenn 

Indiana Snickerdoodle Cookies

1/2 c softened butter

1/2 c sugar

1/3 c brown sugar

1 egg

1 tsp vanilla

1 1/2c flour

1/4 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp cream of tarter


2 tbsp sugar  & 1 tsp cinnamon

  In a large bowl, cream together butter, sugars, egg, vanilla, beat until smooth.  In another bowl, combine the flour, salt, baking soda, cinnamon and cream of tarter.  Pour the dry mixture into the wet ingredients and mix well. Preheat oven to 325 degrees while you let the dough rest in the fridge for 30-60 minutes. In a small bowl mix topping.  Roll dough into a ball and roll in the cinnamon sugar topping.  Set on ungreased cookie sheet and bake for 12-14 minutes.  The snickerdoodles may seem a little undercooked, but they will continue to cook a little on the pan after you pull them out of the oven.

**I usually double the batch, this recipe as listed above gets me around 20 cookies.

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