Amish Snickerdoodle Cookies
Amish Snickerdoodle cookies are a popular variation of the classic Snickerdoodle cookie, known for their soft and chewy texture, buttery flavor, and a coating of cinnamon and sugar which produces a slightly crispy exterior.
The Amish-style Snickerdoodle recipe doesn't differ significantly from the traditional version but is often associated with a homemade, rustic, and simple baking style reminiscent of Amish cuisine.
The flavor of these cookies is rich and comforting. They have a buttery taste, which is complemented by the warm and sweet notes of cinnamon. The combination of the cream of tartar in the dough and the cinnamon-sugar coating creates a harmonious blend of flavors that is both sweet and mildly tangy.
These cookies are often enjoyed as a snack or dessert and pair well with a glass of milk or a hot cup of coffee or tea. They are a popular treat for holidays, bake sales, and family gatherings.
Amish snickerdoodle cookies are a timeless favorite that continues to be cherished for their simple yet delicious flavor and comforting texture.
This recipe for snickerdoodles can easily be made into bars like my chocolate chip bars. Bars are just cookies that are baked in a different form. It's a super simple and quick way to make cookies. There's no scooping, no rolling the balls into a cinnamon sugar mixture, and no waiting around on each tray of cookies to bake.
Simply spread all of the Snickerdoodle cookie batter into a 9x13" pan, sprinkle the cinnamon sugar mixture over the top, and bake.
The bars are done baking when the center is still soft, but the edges are set (takes approximately 25 minutes). Do not overbake.
When they are finished baking and cooled, simply cut them into squares and serve.
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Easy Snickerdoodle Cookies
Amish snickerdoodles are very easy and quick to make, especially if you have a stand mixer. Using the paddle attachment, beat the softened butter and sugar until creamed, then add the eggs and mix well.
Mix the dry ingredients in a separate bowl, then add them to the wet mixture and mix only to combine.
Scoop the dough into balls. I use my one-tablespoon scoop and make it rounded full. But if you enjoy Mini Snickerdoodle Cookies, feel free to make them smaller. Or maybe you prefer giant cookies. You can make them any size you want, but you will need to adjust the baking time accordingly.
In a small bowl, mix the cinnamon and sugar. Roll each ball into the cinnamon mixture and place on greased baking trays.
- Adjust the bake time for different textures. If you want really soft cookies, reduce the baking time. For crispier cookies, add additional baking time. For thinner cookies, flatten the dough balls before baking.
- To achieve a snappier texture in your cookies, you can use a combination of 1/2 cup of butter and 1/2 cup of shortening.
- To make thick Snickerdoodle cookies, add another fourth to one-half cup of flour.
Cream of Tartar Substitution
If you want to make these cookies and discover that you don't have any cream of tartar, you can make Snickerdoodles without it.
- Replace the 2 teaspoons of cream of tartar with 1 1/2 teaspoons of baking powder.
- To mimic the tangy flavor, also incorporate a splash of lemon juice or white vinegar into your dough.
By making these adjustments, you can still enjoy delicious Snickerdoodle cookies with a similar taste and texture, even without cream of tartar. They won't be exactly the same, but it should be a suitable substitution.
Can I Freeze Snickerdoodle Cookies?
Yes, you can. I usually bake my cookies before freezing them because I love the convenience of going to the freezer and getting out ready-made cookies whenever I need them for a lunchbox or snack, etc.
To freeze Snickerdoodle cookies, place them into an airtight container as soon as they are cool and freeze immediately. They can be frozen for a couple of months and will come out still tasting fresh.
Freezing Raw Snickerdoodle Cookie Dough
If you prefer, you can also freeze the cookie dough balls to bake later.
Snickerdoodle cookie dough works well to freeze and bake, but the sugar may dissolve in the freezing process, so it is better to roll the Snickerdoodles in the cinnamon and sugar mixture after they have been frozen, and just before baking.
Prepare your Snickerdoodle cookie dough following the recipe. Then scoop out the dough into individual cookie-sized balls.
Place the dough balls on a tray lined with parchment paper, making sure they're not touching. Freeze them for 1-2 hours until they're firm.
Once frozen solid, put the dough balls into an airtight freezer bag or container. Label with the date and any baking instructions. You can keep the dough in the freezer for up to 2-3 months.
Usually, you can bake these cookies straight from the freezer, but they might not spread as much as fresh ones. The taste will be the same. But if you want them to spread like fresh cookies, you will need to thaw the dough. Then dip them in cinnamon sugar and bake.
If you bake them from frozen, you may need to add a couple extra minutes of baking time.
I hope you enjoy these Amish Snickerdoodle Cookies as much as we do. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
Amish Snickerdoodle Cookies Recipe (Snickerdoodle Bars)
- 1 cup butter, softened (or use 1/2 c. butter & 1/2 c. Crisco)
- 1 1/4 cup sugar
- 2 large eggs
- 2 3/4 cup all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 - 2 teaspoon ground cinnamon
- 1/4 cup sugar
- 1 Tablespoon cinnamon
- Preheat oven to 375℉.
- In a large bowl, mix the butter and sugar until well-creamed. Add the eggs and beat well.1 cup butter, softened (or use 1/2 c. butter & 1/2 c. Crisco), 1 1/4 cup sugar, 2 large eggs
- Mix the dry ingredients in a separate bowl. Add them to the wet mixture and mix to combine.2 3/4 cup all-purpose flour, 2 teaspoon cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 - 2 teaspoon ground cinnamon
- Scoop into approximately 1 1/2" balls and roll them into the cinnamon sugar mixture. Bake on greased cookie sheets for approximately 10 minutes or until lightly browned.
- Let the cookies rest on the tray for a minute, then remove them to a wire rack to cool, and store in an airtight container. Freeze cookies to keep them fresh.
- To make bars instead of cookies, spread the dough into a greased 9x13" baking pan, sprinkle the cinnamon sugar mixture over the top (you may want to reduce the amount of cinnamon and sugar), and bake at 350℉ for approximately 25 minutes or until set.
- Mix the cinnamon and sugar in a small bowl, and roll the balls in it before baking.1/4 cup sugar, 1 Tablespoon cinnamon