Snickerdoodle Cookies - Inspired by Circa Home's Vanilla Bean & Allspice fragrance

These snickerdoodle cookies have the perfect combination of vanilla and spice!
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Course: Biscuits, Cookies
Cuisine: Baking, Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36


  • 115 g butter room temperature
  • 180 g caster sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 165 g plain flour
  • 1 tsp cream of tartar
  • 1/2 tsp bi-carb soda
  • 1/4 tsp salt
  • 2 tbs ground cinnamon
  • Extra 30g caster sugar


  • Preheat the oven to 200 degrees celsius.
  • Line two baking trays with baking paper and set aside.
  • Cream the butter, sugar and vanilla extract with beaters or a stand mixer until pale, light and fluffy.
  • With the beaters still on, add the egg and continue to beat until completely combined.
  • Sift the plain flour, cream of tartar, bi-carb soda and salt into the bowl.
  • Beat until well combined.
  • At this stage the mixture will be quite sticky - place it into a bowl and then into the fridge for a minimum of 30 minutes.
  • Mix the extra sugar and cinnamon together in a small bowl.
  • Place the cinnamon sugar into a bowl.
  • Preheat the oven to 200 degrees celsius.
  • Line two baking trays with baking paper.
  • Remove the cookie dough from the fridge.
  • Roll the dough into teaspoon-sized balls and then coat in the cinnamon sugar mixture.
  • Allow a 5cm gap between each snickerdoodle on the baking trays as they will spread.
  • Bake in the oven for 8-10mins or until the cookies appear slightly puffed, lightly golden and set in the middle.
  • Leave the snickerdoodles to cool on baking tray for 10 mins before transferring to a wire rack to cool completely.