Snickerdoodles were my favourite cookie growing up. More than chocolate or vanilla, my very favourite sweet flavour is cinnamon. And these cookies—with their unique texture—were the ones I craved. Crisp on the outside with their crackly cinnamon-sugar coating and chewy on the inside, they get me every time.

I’ve passed down the snickerdoodle obsession to my kids, and they too count them among their all-time favourite cookies. Make them—your kitchen will smell amazing, and your family will know you’re a hero.

Cooks notes:

1. Butter or vegan alternative: As a kosher cook, I totally hear you—we often want our baked goods to be pareve (neither meat nor milk). These cookies can be made with either butter or a vegan substitute. It won’t affect the texture at all. Butter adds richness, while a vegan version lets the cinnamon shine.
2. Shape immediately: Shape the cookies as soon as the dough is made. Do not refrigerate the dough, or you’ll compromise the texture.
3. Cream of tartar: This is essential for the classic texture. It’s a byproduct of winemaking, so if you keep kosher, be sure it’s certified.
4. For a twist: Swap the cinnamon for cardamom to create a spicier, more grown-up cookie.

INGREDIENTS:

• 340 g (2-2/3 cups) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon table salt
• 2 teaspoons cream of tartar
• 225 g (1 cup) unsalted butter (or vegan alternative), softened at room temperature
• 300 g (1-1/2 cups) granulated sugar
• 2 large eggs
• 100 g (1/2 cup) granulated sugar
• 2 tablespoons ground cinnamon

Method:

1. Preheat the oven: Position a rack in the centre of the oven and heat to 180°C (350°F). Line baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set aside.
3. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and 300g sugar on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs: Scrape down the bowl, then beat in the eggs one at a time until fully incorporated, about 2 minutes. Scrape the bowl again.
5. Combine the dough: With the mixer on low, slowly add the flour mixture and mix until just incorporated, about 30 seconds.
6. Make the cinnamon sugar: In a small bowl, mix the remaining 100g sugar with the cinnamon.
7. Shape and coat: Drop the dough by rounded tablespoonfuls into the cinnamon sugar and roll to coat. Place the dough balls about 3 inches apart on the lined baking sheets. Press down gently.
8. Bake: Bake for 15–18 minutes, until the edges are golden brown and the centres are still slightly soft.
9. Cool: Let the cookies cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.

MAKE AHEAD:

Fully cooled cookies can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.