Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

Take classic cinnamon snickerdoodle cookies to the next level by adding cinnamon baking pieces, white baking pieces, and crushed graham crackers to the snickerdoodle recipe.

Source: Better Homes and Gardens


Recipe Summary

35 mins
9 mins
44 mins
About 60 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a medium bowl combine flour, the 2 teaspoons cinnamon, baking soda, salt, and baking powder. Set aside.

  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar and the brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture, the cinnamon pieces, white baking pieces, and graham crackers.

  • In a small bowl combine the 1/4 cup sugar and the 1 teaspoon cinnamon.

  • Shape dough into 1-inch balls. Roll balls in sugar mixture to coat. Place 2 inches apart on parchment paper-lined cookie sheets.

  • Bake in the preheated oven for 9 to 11 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.

Nutrition Facts

98 calories; fat 5g; cholesterol 13mg; saturated fat 3g; carbohydrates 13g; mono fat 1g; sugars 9g; protein 1g; vitamin a 97.2IU; niacin equivalents 0.2mg; folate 8.1mcg; sodium 72mg; potassium 11mg; calcium 20.2mg; iron 0.2mg.