Jump to Snickerdoodle Recipe

One of the great things about being a mom is that your kids have friends, and then you get bonus kids in your life. If you’re really lucky, those kids have moms you like and you get your own amazing friends out of the deal. I’ve pretty much hit the jackpot in that area. Anyway, one of those bonus kids loves these snickerdoodles. My girls actually roll their eyes when I make them and say, “You’re just making them for Ava.” Yes, that’s true, I usually am. She is, however, not the original bonus kid I made them for. Years before Ella and Hailey were born (about seven and a half to be exact), my best friend’s son, Cooper, came along. He has called me Auntie since he could talk, and he loves snickerdoodles, so, naturally, I had to add them to my repertoire.

Cooper and Hailey 2007

I wish every mom a very happy Mother’s Day weekend. Remember, keep your expectations low and make sure you are treating yourself to the kind of day you want. Anything anyone else does can just be a happy little bonus. It’s the best way to make sure you don’t lock yourself in the bathroom with a glass of wine and an ugly cry. I’m not necessarily speaking from experience, I’ve just, you know, heard that happens sometimes.

Seriously though, relax, eat good food, and have some laughs. You truly deserve it.

Here’s a video of one of my favorite songs from Dear Evan Hansen for all you moms out there (especially for moms of teens). You are not alone.

If you need to substitute regular white sugar for the turbinado sugar (aka raw brown sugar), I totally understand. However, if you are an avid cookie baker, I do recommend having it on hand because it adds a delightful little crunch to snickerdoodles, peanut butter cookies, shortbread cookies, and atop glazes on items such as mini banana bundt cakes. It’s sold in most grocery stores.



(makes about 48 cookies)

1 cup butter, softened

1 1/2 cup sugar

2 eggs

2 tsp vanilla

3 cups flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp salt


approximately 1/3 cup Turbinado sugar (aka raw cane sugar)

1 – 2 teaspoons ground cinnamon

Gather your ingredients.

In a large mixing bowl with electric beaters, or in the bowl of a stand mixer, beat together the butter and sugar until well combined.

Add eggs, one at at time, beat well after each addition. Add vanilla.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture to the butter mixture and beat until well combined.

Cover the dough and refrigerate for at least an hour.

Preheat oven to 375 degrees F.

Line a cookie sheet with parchment paper or coat it with non-stick spray (I recommend the parchment for less mess).

Combine turbinado sugar and cinnamon in a small bowl. (You’ll likely have some leftover, use it on toast.)

cinnamon sugar

Scoop the cookie dough (a mini ice cream scoop works well), roll it into about 1 1/2-inch ball, then roll it in the cinnamon-sugar mixture.

Place cookies a couple inches apart on the pan, they will spread out while baking.


Bake in preheated 375 degree oven for 10 – 12 minutes; the edges should just be turning golden. Cool on cookie rack.

Times are strange. Don’t let anything drown out your maternal intuition. You know what’s best. Quiet your mind and trust yourself.

Don’t try to comprehend with your mind. Your minds are very limited. Use your intuition.

Madeleine L’Engle 

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