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THE BwB Snickerdoodle Cookie

This pillowy-soft snickerdoodle is the snickerdoodle of my DREAMS.  Y’all have waited a long time for this recipe and now it’s here for you to enjoy!

  • Total Time: ~2 hours (with resting time)
  • Yield: 24-30 cookies with a 1" scoop 1x


Units Scale

For the Dough:

  • 200 g (1 c) granulated sugar
  • 114 g (1/2 c) butter, room temperature
  • 114 g (1/2 c) full-fat cream cheese, room temperature
  • 1 egg, room temperature
  • 2 tsp pure vanilla extract
  • 320 g (2.5 c) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp cinnamon

For the Cinnamon Sugar Topping:

  • 50 g (1/4 c) granulated sugar
  • 1 tsp cinnamon


  1. Add butter and cream cheese and mix until smooth and combined.  
  2. Add the granulated sugar to the butter/cream cheese mixture and mix on medium speed until light and fluffy.  Scrape your mixing bowl as needed to ensure that the fats and sugar are evenly incorporated.
  3. Add the egg and mix until completely combined.
  4. Add vanilla extract and mix until completely combined.  Scrape the sides and bottom of your mixing bowl as needed.
  5. Sift together flour, salt, cornstarch, cream of tartar, baking soda and cinnamon.  Add the flour mixture to the butter/sugar mixture in two batches, mixing with a machine only until the mixture reaches a dough consistency.  Finish combining with a very stiff spatula.
  6. Place dough in a bowl.  Cover and refrigerate for at least an hour, but up to 36 hours.  
  7. To bake: preheat your oven to 350°F (convection is best).  An oven thermometer will help you determine if your oven is the right temperature.  If using a standard oven, you still want to bake at 350°F.
  8. Remove dough from refrigerator.  After removing the dough from the refrigerator, make the cinnamon sugar by mixing the granulated sugar and cinnamon in a small bowl and stirring to combine.
  9. Use a small (1”) cookie scoop (like this one!) to scoop out evenly-sized portions of dough.  Form a ball with the dough and then roll each ball in the cinnamon sugar mixture.
  10. Place cookies (up to 6) on a cookie sheet.
  11. Use a flat—bottomed cup to gently press the cookies down into flat discs.  Only press until the cookie starts to resist.  Pressing too hard at this point will cause the sides to crack.
  12. Bake cookies for 8 minutes, turning at the halfway mark.  If using a convection function, try switching racks for your cookies at the halfway mark as well.
  13. Cookies are complete when the top is puffy and set and they are ever-so-slightly brown around the edges.  Watch the first batch to check the timing!  You are looking for the first hint of caramelization, not browning all around.
  14. Remove from the oven and allow to rest on the cookie sheet for 3 minutes.  Remove to a wire rack to cool completely and enjoy!


  • This recipe can be doubled very easily.  Friends, you’ll want to make many double batches of this recipe.
  • You’ll definitely want to weigh your ingredients for the best chance of success!  Weighing yields the most consistent baking results.
  • Need more cookie instruction so that you can become proficient at this and all cookie recipes?  Check out the Holiday Cookie Party!
  • Author: Shani
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: Snickerdoodle