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July 17, 2011

When my sister, Joan, and I visited Carrie in Boston last month we had the pleasure of stopping for breakfast at Flour in Cambridge. I had the legendary Sticky Bun and a fabulous latte. The Sticky Bun definitely lived up to the hype! YUM!


Sticky Bun and Latte at Flour, Cambridge


After returning home to Seattle, I found myself wishing I could try some of the other goodies at Flour. So what else could I do but buy Joanne Chang’s Flour cookbook?

I have looked through the book from cover to cover, and there are many recipes that I would like to try. Carrie has raved about the cookies at Flour, so I decided to start there.

Snickerdoodles have always been one of my favorites, and Joanne’s recipe looked great. How can you go wrong with butter, sugar, eggs, flour, and cinnamon?

The recipe is quite easy with a stand mixer. Joanne says you can do it with a hand mixer or a spoon, but you’ll have to cream the butter and sugar for 10 minutes instead of 5. She suggests chilling the dough overnight before baking the cookies. The dough was very easy to work with after an overnight chill. I realize it means planning ahead, but I recommend it.

The Snickerdoodles were a big hit! The recipe was well-written and easy to follow and the cookies were fantastic! I’m looking forward to trying some of the other cookies in the book.




(Adapted, barely, from Joanne Chang’s recipe in Flour)


The original recipe calls for ½ cup sugar and ¼ cup cinnamon for coating the cookies. I found that half that amount was sufficient.


(print the recipe)


Makes about 30 cookies


1 cup (2 sticks/228 grams) unsalted butter, at room temperature

1½ cups (300 grams) sugar, plus ¼ cup (50 grams) for coating

2 eggs

2½ cups (350 grams) unbleached all-purpose flour

1 teaspoon baking soda

¼ teaspoon kosher salt

2 teaspoons cream of tartar

2 Tablespoons (15 grams) ground cinnamon



1. Cream together the butter and 1½ cups sugar. If using a stand mixer, cream them for 5 minutes on medium speed. If using a hand mixer or spoon, cream them for 10 minutes. Scrape the bowl with a spatula now and then to make sure everything is getting incorporated.

 butter and sugar


Creamed butter and sugar

2. Add the eggs and mix for 2 or 3 minutes.


 I like to put eggs in a small bowl before adding to the mixer so I can check for shell bits.

3. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. (Original recipe calls for sifting them together. I didn’t do that.)


Flour, baking soda, salt, and cream of tartar


4. Slowly add the flour mixture to the butter/sugar mixture. Beat just until it’s evenly mixed; don’t over-mix.

5. Put the dough in a bowl. Cover tightly with plastic wrap and refrigerate overnight.


6. The next day, preheat the oven to 350˚.

7. Combine the ¼ cup sugar and 2 Tablespoons cinnamon in a small bowl.


(This was 1/2 cup sugar and 1/4 cup cinnamon which was way too much!)


8. Roll the dough into small balls. Roll each ball in the cinnamon/sugar mixture and put them about 3 inches apart on the baking sheet.


9. Flatten them slightly with the palm of your hand.


10. Bake for about 15 minutes. (Timing depends on a lot of factors. Check them after 12 minutes to see how they’re doing. They’re done when they’re slightly browned around the edges and still a bit soft in the center.)


11. Let them cool on the baking sheet for about 5 minutes, and then remove to a wire rack to cool.



31 Comments leave one →
  1. July 17, 2011 4:31 pm

    Your directions are so crystal clear, I can’t imagine anyone having a problem. Great work!

  2. Laura permalink
    July 17, 2011 4:35 pm

    Those look like the PERFECT snickerdoodles!

  3. July 17, 2011 6:34 pm

    yummy to snack on delicious looking snickerdoodles

  4. July 17, 2011 7:35 pm

    Snickerdoodles are one of the best cookies!! Love all that cinnamon

    • July 22, 2011 3:54 pm

      Yes! The cinnamon takes what is basically a sugar cookie to a new level!

  5. July 17, 2011 8:26 pm

    Love this cookbook! I have yet to try the Snickerdoodles, but the Coconut Cream pie with Lime whipped cream is awesome!

  6. July 18, 2011 1:59 pm

    A delicious rendition of one of my favorite cookies — yum!

  7. July 18, 2011 4:56 pm

    You can’t go wrong with a good snickerdoodle! Thanks for sharing the recipe from Flour.

  8. July 18, 2011 5:04 pm

    Ilove snickerdoodles and your pictures look awesome! Thanks for the recipe

  9. July 18, 2011 6:52 pm

    I used to work right around the corner from Flour! (@ Boston Medical Center!!!)

    • July 22, 2011 3:38 pm

      I think it would be dangerous for me to be too close to a Flour Bakery!

  10. Kristy permalink
    July 19, 2011 3:51 am

    I went to BU’s School of Public Health and Flour was a frequent between-classes spot. I also missed it when I moved to Philly and had to buy the cookbook. Every recipe is insanely delicious! Have fun!!

    • July 22, 2011 3:38 pm

      I haven’t made any of the other recipes yet, but I’m looking forward to it!

  11. July 19, 2011 6:10 am

    Snickerdoodles are just a great classic cookie. I haven’t had one in forever and these look so very good.

  12. July 19, 2011 7:42 am

    I was just thinking about making a batch of this kind of cookie! Your recipe looks great!

  13. July 19, 2011 7:34 pm

    I’ve had one of those sticky buns, and I’m wanting another right now! The cookies look delicious

    • July 22, 2011 3:52 pm

      Yeah, I’m not much of a yeast baker, but I may have to attempt making those sticky buns some time since my closest Flour Bakery is 2500 miles away!

  14. July 20, 2011 4:09 pm

    oh my goodness, if hubby sees these snickerdoodles I’m in big trouble. He loves snickerdoodles and these look amazing!!
    now I’m craving sticky bun!!

    • July 22, 2011 3:53 pm

      I’d be happy with a snickerdoodle (they’re all gone) or a sticky bun right now, Roxana!

  15. July 22, 2011 4:09 pm

    I’m so jealous…I want to visit this bakery badly! And I want to get her cookbook. Thank you for sharing with me tonight. As always, this looks so delicious. I hope you have a fun and joy-filled weekend. I’m going to be baking and enjoying this Texas heat! Hugs from Austin!

    • July 22, 2011 4:16 pm

      I think you would really enjoy the cookbook, Monet! You should treat yourself to it. I’d love to see the creations you make from it, especially the goodies that use yeast, like the sticky buns! We’re enjoying sun (finally!) and temps in the 70s this weekend in Seattle. Keep cool in that Texas heat!

  16. July 23, 2011 2:14 pm

    Snickerdoodles are my all time favorite cookie! My grandma’s snickerdoodles are the best in the whole world:-) These look fantastic, love how there is a lots of cinnamon love!
    Take care, Terra

  17. November 11, 2012 3:11 pm

    These are great Snickerdoodles, I actually make them with only 1/2 cup marg instead of 1 cup unsalted butter and they are great, my husband has had me make then 4 times this week to bring to work. Now that is a seal of approval.

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