27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

Snickerdoodles Recipe & Video

click for printable file

Pin It

Snickerdoodles are also called Snipdoodles or Cinnamon Sugar Cookies. Recipes for this cookie started to appear in the late 1800s, and most agree they probably originated in New England and are of either German or Dutch descent. This crinkly topped cookie with its coating of cinnamon sugar is often overlooked. Maybe it is because they are more plain looking than today's creations or maybe it is because they do not use exotic ingredients. But what these old fashioned Snickerdoodles do have is great flavor. While using the most basic of ingredients; butter, sugar, eggs, flour, and ground cinnamon, when you bite into one you will find the edges are wonderfully crisp yet inside the texture is wonderfully soft and chewy with a buttery sweet flavor.

These Snickerdoodles are leavened using a combination of cream of tartar and baking soda. The cream of tartar gives the cookie a slightly tangy flavor which I like as it offsets the cookie's sweetness. However, if you don't want the slight tanginess, or you cannot find cream of tartar, you can substitute the cream of tartar and baking soda with 2 teaspoons (8 grams) of baking powder.

I like to make these cookies bakery size. By that I mean quite large. But if you prefer you can roll the batter into one inch (2.5 cm) balls instead of the two inch (5 cm) balls that are called for in the recipe. The important thing is not to over bake these cookies. These cookies should be baked only until the edges just begin to brown, yet the centers are still quite soft. This will keep the outside crisp, with a soft and chewy interior. Baking them longer will make them more crisp and not as soft inside. They store very well so they make an ideal cookie for holiday gift giving.

Related Recipes You May Like

Raisin Cookies

Peanut Blossom Cookies

Sables (French Butter Cookies)

Sugar Cookies

Butter Cookies

Melting Moments

Snickerdoodles:  Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. 

Cinnamon Sugar Coating: In a shallow bowl mix the sugar with the cinnamon.

Snickerdoodles: In a large bowl whisk the flour with the baking soda, cream of tartar, and salt. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. If the dough is really soft, cover and refrigerate until firm (about one hour).

To form each cookie into a 2 inch (5 cm) round ball, use 40 grams of dough. Then roll the balls of dough in the cinnamon sugar and place on the prepared baking sheet, spacing about 3 inches (7.5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie into a 3 inch (7.5 cm) round.

Bake the cookies for about 7 - 9 minutes, or until they are  just firm around the edges, but the centers of the cookies will still be soft. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about two weeks or they can be frozen.

Makes about 24 cookies.

View comments on this recipe on YouTube

Cinnamon Sugar Coating:

1/4 cup (50 grams) granulated white sugar

2 teaspoons (4 grams) ground cinnamon


2 3/4 cups (355 grams) all purpose flour

1 teaspoon (4 grams) baking soda

2 teaspoons (8 grams) cream of tartar

1/2 teaspoon (2 grams) salt

1 cup (225 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large (100 grams) eggs, at room temperature

1 teaspoon (4 grams) pure vanilla

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC