Triple cinnamon snickerdoodles.

Turns out a lot of people really. love. cinnamon.
These cookies are for the insatiable cinnamonophiles of the world.

Based on Brooke McLay’s recipe for Caramel-stuffed snickerdoodles. (Yes, I’ve made the Rolo-filled version. ALSO VERY GOOD.)

(NB. This makes a ‘double batch’ in the 2 cups flour/2 eggs/220 g butter sense, which means it’s dead easy to halve the recipe and still end up with a decent-sized haul of cookies.)

2 + 3/4 cup plain flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt

1 + 1/2 cups caster sugar
220 g butter, softened
2 eggs
1/2 tsp vanilla

3/4 cup cinnamon chips*

For the cinnamon sugar coating:
1/2 cup caster sugar
1 tbsp cinnamon


  1. Preheat the oven to 175° C.
  2. In a medium bowl, sift together the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
  3. If the butter is still hard, soften in the microwave (15 seconds or so), then in the bowl of a stand mixer with the paddle attachment (or a large bowl with hand beaters), cream together the butter and sugar until light and fluffy (3–4 minutes).
  4. Still mixing, add the eggs one by one, then the vanilla. Mix until fully combined.
  5. Slow down the mixer/beaters, and add the flour in about four increments. Continue mixing only until all the flour is incorporated.
  6. Switch to a wooden spoon and stir in the cinnamon chips.
  7. In a small bowl, stir together the 1/2 cup sugar and 2 tablespoons of cinnamon (no need to sift).
  8. Grab a heaped teaspoon of dough, roll it into a ball, and then drop it in the cinnamon sugar mixture and roll it around until the whole surface of the dough is coated. Place on a large baking sheet/tray.**
  9. Repeat until you have enough to cover a large baking sheet (9–12 on a large tray) and bake for around 8 minutes per batch, or until the cookies are dry all over, and ever-so-slightly golden.***
  10. While those are baking you have time to prepare the next batch, and so on.
  11. Leave at room temperature until completely cooled before storing the cookies in an airtight container (or using them to make pumpkin-pie-ice-cream sandwiches…****)


Just randomly, you can easily make these gluten-free just by using rice flour instead of plain flour. Something about the recipe means they stick together just fine without the need for any replacement binding ingredients.

*Difficult to come by in Australia, so if that’s where you keep yourself, and you haven’t recently returned from overseas with a stash of candy and/or baking supplies, try
**No need to flatten them out — they’ll spread as soon as they hit the heat.
***Unless you want crispy snickerdoodles (and some do), don’t let them get too brown. Soft/chewy snickerdoodles are much better, in my opinion.
****That’s a recipe for another time.

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