Preparation info
  • Makes about

    4 dozen

    • Difficulty


    • Ready in

      1 hr 5

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

Snickerdoodles, snipdoodles or Schneckenoodles are some of the names that this cookie was listed under in regional cookbooks of the mid-nineteenth century. The cookie has a light texture and a lovely cinnamon-sugar crust. See for a note on vanilla sugar.


  • 350 g (12 oz) plain flour
  • 1 teaspoon bicarbonate of soda


Sift the flour and bicarbonate of soda together. Cream the butter with the sugar and then gradually add the eggs. Stir in the flour and the nuts. Form the dough into four rolls about 2.5 cm (1-inch) in diameter, wrap them in cling film and refrigerate until firm (about 30 minutes). Preheat the oven.

Mix the sugar with the cinnamon and put it on a plate. Cut off 2.5 cm (1-inch) lengths o