Snickerdoodle Cookies are soft with a slightly crisp edge rolled in a cinnamon sugar before baking. These are perfect to enjoy with tea time or even for kids snack box. The cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies also making it popular during holidays.
These cookies are quite easy to bake with very simple ingredient. Dough needs just a little chill time, rest of the steps are all very simple. The cookies comes out soft in the center and a bit crispy on the edges. It's a nice break from store bought ones and I like that you can adjust sugar or size as you like.
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About Snickerdoodle Cookies
Snickerdoodle Cookies are cinnamon flavored sugar cookies which are soft inside with crispy edges. The name may sound fancy but it's actually one of the easiest cookie to try at home. The dough is rolled in a mix of cinnamon and sugar which gives that light spicy sweet flavor.
The name is believed to come from the German word "Schneckennudel", which means 'snail noodle' which is a type of cinnamon pastry. Over time, the word was Americanized into the playful name 'snickerdoodle'. The traditional version uses cream of tartar which gives it a tang but I have skipped it here.
While baking the smell is so good, your kitchen will smell amazing. These are very common in western baking but now slowly becoming popular here also. What I like most is it don't need any special ingredients. Just regular items like maida, sugar, butter and egg, still the taste is so buttery and soft.
These cookies are great for evening tea and can be packed for kids snack box also. I sometimes make them small so it fits well in the container. It keeps well for more than a week if stored properly in airtight jar. I love it with tea, but even with warm milk or coffee it tastes too good.
I baked these on a weekend just like that when I felt like making something sweet but quick. First time I used full tablespoon to scoop and it came out big. Then next batch I used half and it came just perfect. Now that I am using a cookie scoop it is just perfect.
Snickerdoodle Cookies Video
Snickerdoodle Cookies Ingredients
- Flour - I have used regular maida here. As it gives a soft texture and helps cookies hold shape while baking. You can try with half and half wheat flour and maida.
- Unsalted butter - I have used soft butter at room temperature for its rich taste and it also makes the cookies soft. You can use salted too but then skip salt.
- Baking powder - This helps the cookies to puff up a bit and become soft inside. Don't skip this.
- Sugar - I used regular fine white sugar. It gives perfect sweetness, you can also use regular granulated sugar. But for the topping I recommend using castor sugar or fine sugar.
- Egg - This binds the dough and gives softness. I have not tried without egg for this recipe.
- Vanilla extract - Just a little adds good smell and taste. Don't skip it.
- Cinnamon powder - This is the main flavoring in these cookies. You can even skip vanilla if you want.
Why This Recipe Works
- This recipe is made with simple ingredients.
- It has a perfect balance of soft and crispy texture.
- You can make the dough ahead and bake next day also.
- The cinnamon sugar on top gives nice aroma and taste.
- Kids will love it and it's better than packed biscuits.
Similar Recipes
How to make Snickerdoodle Cookies Step by Step
1.Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.
2.Whisk well and set aside.
3.Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.
4.Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.
5.Add 1 egg and 1 teaspoon vanilla essence.
6.Beat it well until combined.
7.Scrape the sides using a spatula.
8.Add flour mix.
9.Beat it well until no dry flour is seen.
10.Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.
11.Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.
12.Roll between your palms to make a smooth ball.
13.To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.
14.Mix it well. Add a ball and coat it well. Repeat to finish.
15.Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.
16.Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.
17.Repeat to finish and arrange in baking tray.
18.Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.
Store and enjoy!
Expert Tips
- Creaming - Whisk butter and sugar well until smooth and creamy which is an important step.
- Cookie size - I used my cookie scoop to make even sized cookies. You can even use 1 tablespoon measure. Adjust size to your preference.
- Chilling the dough - My dough was firm enough to roll so I started right away If it is a bit sticky then chill the dough for 30 mins.
- Rolling - Once out from the fridge roll the balls, coat in cinnamon sugar immediately so that it sticks easily.
- Spacing on tray - Cookies spread while baking, so leave enough space between each. Else they will stick.
- Baking time - Don't overbake. It looks soft when out of oven, but it firms up after cooling.
- Cinnamon flavor - I used only ½ teaspoon for flavor. You can use more if you want strong cinnamon taste.
Serving and Storage
Serve these cookies with evening tea or pack for kids snack box. It also tastes nice with warm milk. Store in airtight box at room temperature. It stays good for 5-7 days. No need to refrigerate, it stays good in room temperature itself.
FAQS
1.Can I skip cinnamon in coating?
You can, but then it'll just be like regular sugar cookies. Cinnamon gives that special flavor.
2.Can I use whole wheat flour?
Yes, but the cookies may become little dense and not as soft. I would recommend using half and half of wheat flour and maida.
3.Can I bake without egg?
I haven't tried eggless for this one. But maybe curd or milk might work. You can try a small batch.
4.Can I use cream of tartar?
Yes traditionally cream of tartar is used for giving a slight tang, soft and chewy texture to the cookies. If using use 1 teaspoon cream of tartar for this recipe.
5.Can I freeze the dough?
Yes, wrap it and freeze. Thaw for sometime, roll and bake as usual.
If you have any more questions about this Snickerdoodle Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Snickerdoodle Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Snickerdoodle Cookies Recipe
Ingredients
- 1 ½ cups(187 grams) flour
- ½ cup(113 grams) unsalted butter
- 1 teaspoon baking powder
- ¾.cup (170 grams) castor sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For coating
- ¼ cup castor sugar
- 1 teaspoon cinnamon powder
Instructions
- Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.
- Whisk well and set aside.
- Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.
- Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.
- Add 1 egg and 1 teaspoon vanilla essence.
- Beat it well until combined.
- Scrape the sides using a spatula.
- Add flour mix.
- Beat it well until no dry flour is seen.
- Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.
- Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.
- Roll between your palms to make a smooth ball.
- To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.
- Mix it well. Add a ball and coat it well. Repeat to finish.
- Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.
- Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.
- Repeat to finish and arrange in baking tray.
- Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.
- Store and enjoy!
Video
Notes
- Cookie size - First I used 1 tablespoon scoop and it came out too big. Next batch I used half and the size was perfect. Adjust size to your preference.
- Chilling the dough - My dough was a bit sticky so I chilled for 30 mins. If your dough is stiff, you can bake straight away.
- Baking time - Don't overbake. It looks soft when out of oven, but it firms up after cooling.
- Spacing on tray - Cookies spread while baking, so leave enough space between each. Else they will stick.
- Cinnamon flavor - I used only ½ teaspoon for light flavor. You can use more if you want strong cinnamon taste.
Gouri Tailam
Hello Sharmi, Cookies look so inviting. Can you please tell the make of Electric beater?
Srigouri
SHARMILEE J
I use Nova brand.....
Unknown
Can u give measurements in gms...and can we bake de same in cooker
Riya Roy
Can u pls tell measurements in grams and whether we can bake de same in cooker....if yes then let us know de procedure of baking this cookie in a cooker.
SHARMILEE J
I havent tried my hands in baking using pressure cooker....Will sure update the recipe in gms
Meena Srinivasan
Sharmi, new, different, cute cookies... pictures are tempting and so perfect in showing the texture. We don't eat egg, is there any way make this without egg and substitute with something else ... curd/oil/more butter?
SHARMILEE J
No havent tried any other variations
Meena Srinivasan
hank you Sharmi, Oops... some baking items you used curd as substitute for egg, so let me try as trial and let you know the result.
Praveena
Hi Sharmi,
I tried most of our recipes and all were tasty. I have only one difficulty in executing this. What is that 1 cup measurement? Is it 200ml? It will be useful for everybody if u denote that measurement in all the post.
SHARMILEE J
Each ingredient in 1 cup measures differently...Will sure update the recipe next time I make it because I need to measure the ingredients in weighing scale
Malathi Prem Kumar
Awesome ! Wonder how you get time to bake with just a new addition to the family! ��