These cookies a great treat during this the fall. Actually, just about anything with cinnamon will remind me of leaves changes, crisp air, and cozy sweaters. But these cookies are some of my favorite.

Snickerdoodles are actually one of the least popular cookie flavors, which I find upsetting. I’m a huge fan of cinnamon anything: cinnamon rolls, in oatmeal, on toast, donuts… Cinnamon goes great with anything sweet. It tastes great in hot chocolate, too!

I’m looking forward to my first batch of the season, and I’m sure my family is, too. My brother, especially, loves these cookies, and since I moved away, I’ve had to resort to mailing them home in a care package. They actually travel really well, and he says they don’t taste stale or dry at all. I just make sure that the bag I use is sealed properly, and I mush out all of the air.

Here is the high-altitude recipe that I use these days:



1 cup butter, at room temperature
1 cup white sugar
2 tbsp vanilla extract
1 egg
2 cups all purpose flour
1/2 tsp baking soda
For the coating: 1/2 cup white sugar and 3 tbsp cinnamon


First, preheat your oven to 350 degrees, and grease your cookie sheet.

In a mixer, beat together the butter, sugar, and vanilla until it’s fluffy. Then, add the egg. Beat for one minute. Slowly add the flour, next, and be sure that you don’t have any clumps. Add the baking soda. Mix for two minutes. The dough should be really thick.

In a small bowl, combine the sugar and cinnamon for your topping.

After that, use a teaspoon to measure out one inch balls. Roll them in your hands until they are a smooth and round. Drop the cookie into the topping, and swirl the dough around until it is fully coated. Put it on your cookie sheet, and repeat until you’ve run out of dough.

Bake for 8-10 minutes, or until the edges start to brown just slightly. For softer cookies, use margarine instead of butter, and bake for 7-9 minutes.

Cool on a wire rack, and enjoy!