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.
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Ingredients
- Butter (or half butter and half Crisco): Adds richness and flavor, making the cookies soft and chewy. Using part Crisco helps maintain shape and gives a slightly lighter, snappier texture.
- Sugar: Sweetens the dough and contributes to crispy edges as it caramelizes during baking.
- Eggs: Bind the ingredients together, and add moisture.
- All-purpose flour: Provides structure and stability, resulting in a chewy texture that's classic for snickerdoodles.
- Cream of tartar: Gives snickerdoodles their signature tangy flavor and helps activate the baking soda for leavening.
- Baking soda: Works with the cream of tartar to create a soft, slightly puffy texture by making the cookies rise.
- Salt: Enhances flavor and balances the sweetness.
- Ground cinnamon: Adds warmth and a spicy depth that defines snickerdoodles' unique flavor.
Cinnamon Mixture:
- Sugar: Creates a sweet, crisp coating on the outside of the cookies.
- Cinnamon: Provides a bold, spicy contrast, resulting in the signature snickerdoodle flavor.
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How to Make Snickerdoodle Cookies
Amish snickerdoodles are very easy and quick to make, especially if you have a stand mixer using the paddle attachment.
- Preheat the oven to 375℉ and prepare baking sheets by lightly greasing them or using parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs to the butter-sugar mixture, beating well until fully combined and smooth.
- In a separate bowl, whisk together the dry ingredients (flour, cream of tartar, baking soda, salt, and cinnamon).
- Gradually add the dry mixture to the wet mixture, stirring until a smooth dough forms.
- In a small bowl, mix together the sugar and cinnamon for the cinnamon mixture.
- Scoop the dough into small balls and roll each one in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie.
- Bake for about 10 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.
- Store in an airtight container to keep the cookies fresh, or freeze them for longer storage.
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.
Variation
- 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 ½ cup of butter and ½ 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 ½ 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.
Snickerdoodle Bars
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.
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 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 cookie dough following the recipe. Then scoop it out 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.
More Amish Cookie Recipes
- The Best Sugar Cookies
- Pumpkin Cookies with Brown Sugar Frosting
- Chocolate Peanut Butter Chip Cookies
- Old-Fashioned Peanut Butter Cookies
- Chocolate Chip Whoopie Pies
- Outrageous Cookies
- Flourless Cookies - a rounup of 33 flourless cookies recipes
I hope you enjoy these easy 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!
📖 Recipe Card
Amish Snickerdoodle Cookies Recipe (Snickerdoodle Bars)
Ingredients
- 1 cup butter, softened (or use ½ c. butter & ½ c. Crisco)
- 1 ¼ cup sugar
- 2 large eggs
- 2 ¾ cup all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 - 2 teaspoon ground cinnamon
Cinnamon Mixture:
- ¼ cup sugar
- 1 Tablespoon cinnamon
Instructions
- 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 ½ c. butter & ½ c. Crisco), 1 ¼ cup sugar, 2 large eggs
- Mix the dry ingredients in a separate bowl. Add them to the wet mixture and mix to combine.2 ¾ cup all-purpose flour, 2 teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 - 2 teaspoon ground cinnamon
- Scoop into approximately 1 ½" 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.
Cinnamon Mixture:
- Mix the cinnamon and sugar in a small bowl, and roll the balls in it before baking.¼ cup sugar, 1 Tablespoon cinnamon
Glenn Ritzman
These cookies are excellent. Every time the family gets together they ask for these cookies. Thank you
Anna
You're welcome. So glad you enjoy them!
Anna
Yummy!
James
Taste is great but i must have done something wrong. The cookies came out light and airy not dense and chewy like a snickerdoodle is supposed to be.
Anna
Hmmm... not sure why? But next time try using 1/2 butter and 1/2 shortening. That helps to produce a little more chewiness. Maybe bake a little longer too if you prefer a bit of crispy.
~Chrissie O.
Oh. My. Goodness. I'm having a face-palm-against-the-forehead moment because I've made snickerdoodles for YEARS - in my 53 years of being, I've NEVER, EVER considered making them as a bar cookie!!! My biggest reluctance to MAKE them has been the putzy making, rolling, rolling in the cinnamon-sugar, flattening, etc., of the individual cookies! I gravitate towards scoop-and-bake cookies, most often. BAR SNICKERDOODLES is about to become a game-changer, and I thank you for even opening my eyes to the fact that it could be a "THING!!!!"
Anna
My pleasure! (lol) Hope you enjoy the bars.