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» Pale Yellow

Cream together butter and sugar until pale yellow.

Vanilla Bean Snickerdoodles

Tracy Byrne

I love a good snickerdoodle!  Like I really LOVE snickerdoodles.  If I'm not eating a giant pile of dark chocolate goodness, I want a soft, delicate, delicious snickerdoodle cookie.  If you've only known me the last few years, you have no idea how picky of an eater I used to me.  It took me a long time to like cinnamon :-(  My mom used to make me French toast without the cinnamon, that's how much I didn't like it.  I was a fool.

So obviously I need to make up for all the time I spent away from cinnamon with extra!  When I first bought the Joy the Baker cookbook, I immediately booked marked this recipe, I was just waiting for the perfect opportunity to make the cookies!  Well the time had arrived!  My friend Lynn, also a snickerdoodle lover, was visiting for a hot minute and I had to make her a special treat.  I've made her snickerdoodles before, but I thought it was high time to try a new recipe.

These snickerdoodles do not disappoint!  They are soft and tender, full of cinnamon and vanilla flavor.  I love how round and thin they are.  Don't let the thinness fool you, these guys are still moist and chewy, not at all crispy.  I used the leftover cookies to make something AMAZING, but I'm waiting to share that with you!

I tried to do a lot of step-by-step photos, let me know what you think!

Print the Recipe.

Vanilla Bean Snickerdoodles Adapted from Joy the Baker cookbook, page 220 Yield - 3 dozen cookies

2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 3/4 cup flour 2 teaspoons cream of tartar 1 teaspoon baking soda (I know the picture shows powder, but that is a mistake, use soda!) 2 eggs 1 teaspoon vanilla 1 vanilla bean, split with the seeds removed

For rolling 1/3 cup sugar 1 tablespoon cinnamon

  1. Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 4 minutes.
  2. Meanwhile, sift together the flour, cream of tartar, and soda onto wax paper, set aside.
  3. Add the eggs one at a time to the butter and beat until well combined.
  4. Beat in the vanilla and vanilla seeds.
  5. Scrape down the bowl and add the flour mix and then mix on the lowest speed.  Mix until just combined.
  6. Place the batter in the fridge for 30 minutes.
  7. Preheat the oven to 350 F and mix together the remaining sugar and cinnamon.
  8. Use a 2 tablespoon scoop to portion out the dough.
  9. Roll each piece of dough into the cinnamon-sugar and place on a parchment lined baking sheet.
  10. Leave about 2 inches of spaces between each dough ball.
  11. Bake 10 minutes and then let cool on the cookie sheet before transferring to a rack to cool completely.