Old Fashioned Snickerdoodles
Cook time
Total time
Serves: 32 cookies
  • 3 cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar + 3 tbs sugar, divided
  • 2 large eggs, room temperature
  • 3-4 tablespoons bourbon (depending on how strong you want it)
  • 1½-2 teaspoons bitters (depending on how strong you want it)
  • 1 heaping tablespoon freshly grated orange zest
  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  1. Preheat your oven to 375 degrees F. Line and/or grease two large baking sheets and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, salt, and nutmeg. In a large bowl, beat together the butter and 1½ cups of sugar until light and fluffy, at least 3 minutes. Add in the eggs, one at a time, and make sure to fully incorporate the first egg before adding in the second. Add in the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. The dough will be quite soft at this point, but I just went with it. If you have the time, though, let it firm up in the fridge for 15-20 minutes.
  3. Combine the remaining 3 tablespoons of sugar with the 1 tablespoon of cinnamon in a shallow bowl or dish. Roll the cookie dough into 2-tablespoon sized balls, then roll those in the sugar-cinnamon mixture. Place them on the baking sheets about 2 inches apart, and use the palm of your hand to gently flatten them (not too flat, though - see the photo above).
  4. Bake the cookies for 10-12 minutes, or until just slightly golden and set. Cool the cookies for 5 minutes on the baking sheets, and then transfer to another surface to finish cooling completely.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/04/06/old-fashioned-snickerdoodles/