Cinnamon-Rose Snickerdoodles

A classic staple of American cookies, Snickerdoodles are one of the best forms of stress-baking:  simple, tasty, and quick, with ingredients you probably already have in the pantry!  Our recipe uses Local Spicery’s signature blend Anne Davis, rather than pure cinnamon.  I liked the soft hint of the milled rose; you could even add a splash of rosewater in with the vanilla extract if you want to bring out more of a floral flavor.  That said, you can absolutely make this with your cinnamon or cassia of choice, or substitute in really any cinnamon-heavy blend!  Next time, I might even try it out with our Pumpkin Pie Spice, for that extra little kick of ginger and clove.


  • 1 cup unsalted butter, softened
  • 1 1/2 cups + 1/4 cup sugar, divided
  • 2 large eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour
  • 3 tsp lemon juice (or 1 1/2 tsp cream of tartar!)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 Tbsp Anne Davis Cinnamon-Rose Blend


  1. In a small bowl, mix together Anne Davis and 1/4 cup sugar.  Set aside.
  2. Preheat oven to 350ºF.  In a large mixing bowl, cream together butter and remaining sugar until light and fluffy.  Scrape down the sides of the bowl with a spatula, add in the eggs, vanilla, and lemon juice, creaming until well-mixed.
  3. Sift in flour, baking soda, and salt.  Stir together until just combined.
  4. Optional: wrap and refrigerate dough for 20-30 minutes.
  5. For traditional cookies: Roll into small balls until round and smooth.  Dip each into the cinnamon-rose-sugar mixture, coating well.  Place on ungreased baking sheets, about ~1-1.5 inches apart.  (For flatter cookies, press down in the center of each ball before placing on the sheets.)  Bake for 9-11 minutes.  Sprinkle remaining cinnamon-rose-sugar mixture over the top.  Let cool on baking sheets for 3-5 minutes before removing to a wire cooling rack.
  6. For bar cookies: Press dough into a greased sheet pan, keeping it between 1/4-1/2 inch thickness.  Coat it well in the cinnamon-rose-sugar mixture, reserving some.  Bake for 25-30 minutes, or until top is golden brown and no longer soft to the touch.  Top with reserved cinnamon-rose-sugar mixture, let cool in pan before scotching into squares.

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