There are days when you can think of nothing but dessert. Most days, to me, include some time devoted to fantasying on the next sweet treat my kitchen will welcome. I usually go by my to-do baking lists but sometimes an odd recipe catches my eye and I sometimes cannot hold back the impulse of forgetting my plans and jumping out of my comfort zone to see what this one particular set of ingredients and instructions would churn out.

I like Deb and I have been a huge fan [and subscriber] of her ridiculously funny blog, The Smitten Kitchen, for many years. Her easy snickerdoodle recipe makes the best version of these dainty little cookies I know of, with beautifully cracked edges and soft,almost cake-like centres. Dunked in cinnamon-sugar, they are sure, in her own words,”to make your home smell like the heavens descended and landed right in the middle of the kitchen”.



1 3/8 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/8 teaspoon kitchen salt

8 tablespoons unsalted butter

7/8 cup white granulated sugar

1 large egg, room temperature

1 tablespoon ground cinnamon


  • Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven.
  • Line the baking sheets with silicone baking mats or parchment paper and set them aside.

  • Sift together the flour, cream of tartar, baking soda and kitchen salt in a large mixer bowl.
  • In the bowl of a mixer fitted with a paddle attachment, combine butter and 3/4 cup sugar.

  • Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
  • Add egg and beat. Add dry ingredients, and beat to combine. Chill the dough for an hour.

  • Once dough has chilled, in a small bowl, combine remaining sugar and ground cinnamon.
  • Using a small ice-cream scoop, form balls of the dough, and roll them in cinnamon sugar.

  • Place them about two inches apart on baking sheets. Bake till the cookies are set in center.
  • After about 10 minutes, they should begin to crack around edges but they will not brown.

  • Transfer sheets to a wire rack to cool five minutes before transferring cookies to the rack.
  • They keep in an airtight container up to one week. Makes about twenty 3 to 4-inch cookies.