Cinnamon sugar biscuits

Cinnamon sugar biscuits, also known as Snickerdoodle cookies, have been around for a long time. They are simple but addictive, which means that although they keep well for 10 to 14 days when stored in a tin, they are unlikely to last for more than a day or two in a house of cinnamon lovers.

This recipe is a variation of one that we found on Rock Recipes.

Makes about 2½ dozen.


  • 115 gram butter
  • ¾ cup (160 gram) granulated sugar
  • 1 egg
  • ¾ teaspoon vanilla
  • 1 teaspoon (5 ml) cream of tartar
  • ½ teaspoon (2.5 ml) baking soda
  • 1¼ cup (180 gram) flour
  • 2 tablespoons (30 ml) cinnamon sugar (that is 2 tablespoons of sugar with 2 teaspoons of cinnamon)


  1. Sift together the flour, cream of tartar and baking soda.
  2. Cream (mix) the butter and sugar until it is smooth and soft.
  3. Add the egg and vanilla and beat well. (If you’re making a double batch, add the eggs one by one.)
  4. Add the dry ingredients and combine into a soft dough but don't over-mix.
  5. Chill the dough in your refrigerator for a few hours.
  6. Form 2 cm balls and roll each one in the cinnamon sugar.
  7. Place the sugar-covered dough balls on a baking sheet lined with baking paper.
  8. Gently press each ball of dough with your thumb (or use a glass) until it is about 1 cm thick.
  9. Bake at 180°C until they are golden brown (about 12 minutes).
  10. Let them cool on the baking sheet. When they are cold and firm enough to handle, move them to a wire rack to cool completely before storing.