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During the fall (and spring, summer and winter) I can’t get enough cinnamon and one of my favorite cinnamon recipes is for Snickerdoodles!  Plus it’s just fun to say!  This is a quick recipe that was also easy to convert to gluten and dairy free even.  This photo is from this last spring when I made a double batch and packaged them up for the teachers at the boys’ school.  In retrospect, I was a bit cruel, because I should have tripled the recipe –because many went without.  But those that had them, loved them.  They are still stopping me in the halls months later.  Each batch makes just over two dozen depending on the size you make.  This is also a fun one to make with the kids since you need to roll the dough into balls, then through cinnamon sugar and then press down before baking.

When I made them gluten/dairy free, I substituted solid coconut oil for the butter and Cup4Cup gluten free flour for the all purpose flour.  My kids didn’t notice the difference and had them all eaten in a ridiculously short period of time–with a little help from me!




  • 1/2 cup Butter (or use Coconut Oil for dairy free)
  • 1 cup Sugar
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Cream of Tartar
  • 1 Egg
  • 1/2 teaspoon Vanilla
  • 1 1/2 cup All Purpose Flour (or Gluten Free Flour for gluten free)
  • 2 tablespoons Sugar
  • 1 teaspoon Cinnamon


Step 1
Heat oven to 375 degrees.
Step 2
In a medium mixing bowl beat the butter (or coconut oil) with an electric mixer for 30 seconds. Then add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl.
Step 3
Add the vanilla and egg and mix until combined.
Step 4
Add the flour and continue to beat until a soft dough forms.
Step 5
Cover and chill for 1 hour. If you are using coconut oil, only chill for 30 minutes so it isn't too hard.
Step 6
Once chilled, shape the dough into small balls and then roll in the combined 2 Tablespoons of sugar and 1 teaspoon of cinnamon.
Step 7
Place the balls at least 2" apart on an ungreased cookie sheet and then slightly flatten with the bottom of a glass.
Step 8
Bake at 375 degrees for 10-11 minute or until the edges are golden. Transfer to a wire rack and let cool--at least long enough so you don't burn your tongue! Enjoy!

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