Snickerdoodles are what most outside North America would consider a very simple cinnamon spiced cookie. Incredibly unassuming with and these require no cream of tartar because this isn’t an ingredient required very often, even for most bakers. Have you ever had Snickerdoodles?
To be honest, before eating these, I’d never had a single Snickerdoodle, so shared with a friend who is American and she promptly responded that these tasted exactly like what her grandma used to make! So that’s a win!
Why you'll love these
Chewy and lightly spiced
If any cookie were made for the cooler months, it would have to be Snickerdoodles thanks to the warm cinnamon sugar coating.
These need no chilling so can go from ingredients, to cookie dough to freshly baked cookies quick!
Ingredients and substitutions for Snickerdoodles
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: The brown sugar helps to make the cookies chewy whilst the superfine or caster sugar helps to give our cookies sweetness. You could substitute with superfine completely. It is not recommended to completely substitute with brown sugar as this would flavor the cookies with more of an caramel undertone.
- Eggs: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise quickly giving them their signature crinkle appearance and the cream of tartar included in the baking powder helps to give them their signature flavor slightly tart flavor.
- Ground cinnamon: The ground cinnamon in our sugar coating also gives our cookies their signature flavor.
See recipe card for quantities.
You can definitely change up the dish by changing the following:
Pumpkin butter - you could add a tablespoon or 2 of pumpkin butter to add a Fall flavor to the cookies. However, the result might mean your cookies are slightly more moist in their dough and whilst baking so it is recommended to add 10 grams / 1 tablespoon of plain flour for any moisture you add in to create a dough similar to the ones below.
Spices - instead of simply placing ground cinnamon into your coating you could add pumpkin spice or a dash of ground cardamom or allspice.
Equipment needed to make a batch
Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.
Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
More cookie recipes you’ll love
Crispy Anzac Sandwich Biscuits
How to make Snickerdoodles:
Preheat your oven to 190C/375F and line a baking tray with greaseproof paper.
Place the butter, brown and superfine sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the egg and continue to beat until well combined, beating for a further minute.
Toss in the flour, baking powder and salt and combine until no dry portions remain in your bowl.
Place your sugar and cinnamon into a shallow bowl and stir together.
Scoop up a portion of dough and roll it in your hands.
Place into the sugar spice coating and coat evenly.
Lightly press onto your baking tray as you place it down.
Allow 2 1 ½ inches space between your cookies on your tray.
Bake for 10 minutes or until golden at the edges.
Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
Serve with a glass of milk.
Dig in and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes per batch
- Total Time: 45 minutes
- Yield: Makes 15 cookies 1x
- Category: Cookies
- Cuisine: American
Slightly tart and deliciously chewy is what you get from this Snickerdoodles recipe that whips up in 5 minutes and are like cinnamon rolls in cookie form.
130 grams / 4.58 ounces butter, room temperature
100 grams / ½ cup brown sugar
100 grams / ½ cup superfine/caster sugar
1 large egg, room temperature
2 teaspoons vanilla extract
225 grams / 1 ⅓ cups + 1 tablespoon plain flour
8 grams / 2 teaspoons baking powder
¼ teaspoon sea or kosher salt
30 grams / 2 tablespoons superfine/caster sugar
1 ½ tablespoons ground cinnamon
- Preheat your oven to 190C/375F and line a baking tray with greaseproof paper.
- Place the butter, brown and superfine sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and salt and combine until no dry portions remain in your bowl.
- Place your sugar and cinnamon into a shallow bowl and stir together.
- Scoop up a portion of dough and roll it in your hands.
- Place into the sugar spice coating and coat evenly.
- Lightly press onto your baking tray as you place it down.
- Allow 2 1 ½ inches space between your cookies on your tray.
- Bake for 10 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Dig in and enjoy!
Recipe by Roamingtaste
- Calories: 183 calories per cookie
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