Snickerdoodle Cookie



(Yield: 24 Cookies)

  • 465g flour
  • 5g baking powder
  • 3g baking soda
  • 7g salt
  • 1g nutmeg
  • 290g butter, unsalted, cold
  • 320g sugar
  • 5g vanilla extract
  • 1g almond extract
  • 1 large egg + 1 yolk
  • 20g organic corn syrup


  • 5g ground cinnamon
  • 235g sugar

Something about the holiday season - whether on the chilly east coast, the sunny west coast, or somewhere in-between - makes us want to hunker down in our kitchens, crank up the Christmas tunes and bake cookies. And while some may be reaching for the stars with elaborate, complicated little pastries, sometimes we just want a fool-proof recipe that minimizes our holiday stress and produces a perfect batch every time. 

Last week, we visited our Bleecker Street Bakery for a master class on easy cookies with head baker Hayley (get info about signing up for one of her classes here) and she shared with us a snickerdoodle recipe that's effortless and delicious. Perfect for trying with kids, friends, or just diving into yourself when you need a relaxing evening activity that will get you in the holiday spirit!


    1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
    2. Measure the flour, baking powder and soda, salt and nutmeg into a medium bowl together and set aside.
    3. Soften the cold butter by beating it with a rolling pin.
    4. By hand using a bench scraper, or in a tabletop mixer using the paddle attachment, cream together the butter and sugar. If using the mixer, be careful not to cream the mixture too much.  You do not want to incorporate too much air into the mixture.
    5. Add the extracts and mix just to combine.
    6. Slowly add the egg into the butter mixture, being sure that it is fully incorporated before adding in the corn syrup. (The corn syrup makes for a softer, chewier cookie. We recommend going for a golden organic corn syrup).
    7. Add the dry ingredients to the butter mixture and mix just to combine.
    8. Roll the dough into tablespoon-size balls and dredge them in the sugar topping mixture.
    9. Place the dough balls on to the parchment-lined sheet trays and flatten them slightly.
    10. Bake for approximately 15 minutes. The cookies will take on only a little bit of color on the edges and the bottom.  They will be quite soft, but will set up as they cool.
    11. Do not remove cookies from sheet until they are fully cooled and set.
    12. Cookies can be stored in an airtight container for 4 or 5 days.


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Snickerdoodle Cookie Recipe

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