Name: Snickerdoodles
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: ½ cup butter; ½ cup shortening; 1 ½ cups sugar; 2 eggs; 2 ¾ cups flour; 2 teaspoon cream of tartar; 1 teaspoon baking soda; ¼ teaspoon salt; 4 tablespoon sugar; 4 teaspoons cinnamon

Snickerdoodles are such yummy cookies. The smell of the cinnamon as they bake is just the best! The slightly chewy, crinkly top gives way to a tender, delicious middle. When it comes to a cookie that everyone is sure to love, snickerdoodles are your pick. If you make up a double batch, you can save half of it as make ahead cookies in your freezer! Simply get out about 30 minutes ahead of time, roll them in cinnamon and sugar, and you are just 10 minutes away from warm cookies!

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Originally Posted December 12, 2021

Modified December 21, 2024

The origin of the snickerdoodle recipe can be traced back to 19th-century Europe and the United States, with its history rooted in culinary traditions influenced by German and Dutch immigrants. The name itself is whimsical and has sparked debate over its etymology.

Possible Origins:

German Influence:
- The term “snickerdoodle” may derive from the German word Schneckennudel, which means “snail noodle.” This refers to a type of pastry resembling a rolled dough, somewhat similar in concept to cinnamon rolls.
- German immigrants brought many baked goods to America, and it’s likely that Schneckennudel evolved into snickerdoodles, adapting to local ingredients and preferences.
New England Innovations:
- Snickerdoodles gained popularity in 19th-century New England, where they appeared in community cookbooks and household recipes.
- They may have been part of the early “cookie craze” in America, where recipes were shared widely and regional adaptations were common.
American Cookbooks:
- The earliest known printed recipes for snickerdoodles appeared in the late 1800s. For example, in 1891, the recipe was featured in The Boston Globe, introduced as a “traditional” recipe.
- These recipes included hallmark ingredients such as cream of tartar and cinnamon-sugar coating, distinguishing them from standard sugar cookies.

While their exact origin remains uncertain, snickerdoodles have become a beloved classic in American baking, cherished for their tangy, cinnamon-kissed flavor and soft, chewy texture.

Key Ingredients for Snickerdoodles

Butter and Shortening: The combination provides flavor and a desirable texture—shortening contributes to a tender crumb, while butter adds richness.
Sugar: Sweetens the cookies and aids in achieving a slightly crisp exterior.
Eggs: Provide structure and moisture, contributing to the cookies’ soft and chewy texture.
Flour: Forms the base of the dough, giving the cookies their structure.
Cream of Tartar: Adds a subtle tangy flavor and reacts with baking soda to help leaven the cookies, creating their characteristic texture.
Baking Soda: Works with cream of tartar to leaven the cookies, ensuring they rise properly.
Salt: Enhances the flavors of the other ingredients.
Cinnamon-Sugar Mixture: Coating the dough balls in this mixture provides the signature snickerdoodle flavor and a slightly crisp, sweet exterior.

Steps to Make Snickerdoodles:

Prepare Dry Ingredients: In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
Cream Fats and Sugar: Using a mixer, blend softened butter, shortening, and sugar until smooth and creamy.
Add Eggs: Beat in eggs one at a time until just incorporated.
Combine Mixtures: Gradually blend in the dry ingredients until a dough forms.
Chill Dough: Cover and chill the dough for at least 1 hour or overnight to make it easier to handle and to enhance flavor.
Prepare Cinnamon-Sugar Coating: In a small bowl, mix together sugar and cinnamon.
Form Dough Balls: Using a small ice cream scoop or spoon, shape the chilled dough into 1-inch balls.
Coat Dough Balls: Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Arrange on Baking Sheet: Place the coated dough balls on a cookie sheet about 3 inches apart to allow for spreading.
Bake: Preheat the oven to 400°F (200°C). Bake the cookies for 8-10 minutes, turning the cookie sheet halfway through to ensure even baking.
Cool: Remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely.

Three Reasons People Love Snickerdoodles:

Classic Flavor Combination: The blend of cinnamon and sugar offers a nostalgic and comforting taste that many associate with home baking.
Unique Texture: The contrast between the slightly crisp exterior and the soft, chewy interior makes them particularly satisfying.
Simplicity and Versatility: Easy to make with common pantry ingredients, snickerdoodles are perfect for various occasions, from casual snacks to festive gatherings.

Storage Tips:

At Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will remain fresh for up to a week.
Freezing Dough: For convenience, you can freeze unbaked dough balls. Place them on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, let the dough balls thaw at room temperature for about 30 minutes, roll in the cinnamon-sugar mixture, and bake as directed.
Freezing Baked Cookies: Baked snickerdoodles can also be frozen. Once completely cooled, place them in a single layer in a freezer-safe container, using parchment paper to separate layers if stacking. Thaw at room temperature before serving.

Enjoy baking and sharing these delightful snickerdoodles!

Snickerdoodles

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Prep Time: 20

Cook Time: 10

Total Time: 1 30

Course: baking

Cuisine: baking

Keyword: baking

Servings: cookies

Author: Bruce and Dina Miller

Ingredients

Ingredients for Snickerdoodles:

½ cup butter
½ cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
4 tablespoon sugar
4 teaspoons cinnamon

Instructions

Instructions for Snickerdoodles:

Whisk flour, cream of tartar, soda and salt in a bowl.
Using a mixer, blend butter, shortening and 1 ½ cups sugar until smooth. Beat in eggs one at a time until just incorporated.
Blend in the dry ingredients. Chill dough for 1 hour or overnight.
Mix 4 tablespoons sugar and cinnamon in a bowl.
Using a small ice cream scoop, make 1 inch dough balls. Roll balls in cinnamon/sugar mixture until covered and place on a cookie sheet about 3 inches apart.
Bake at 400 degrees F. for 8-10 minutes, turning cookie sheet halfway through. Remove cookies from oven, and allow to cool for about 5 minutes, then remove from sheet with a spatula onto a wire cooling tray.
Store cookies in sealed containers. Cookies will remain fresh for a week.

Notes

A great way to have fresh cookies at any time is to roll the cookie dough into balls, and allow to freeze on a sheet pan. Then place cookie balls into bags in the freezer. Place cookie balls onto a sheet pan, and allow to thaw for about 30 minutes before baking.

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