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    Home » Recipes » Dessert

    Crispy Snickerdoodle Recipe

    Published: Nov 17, 2021 by Kelly Stilwell · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe
    Snickerdoodle cookies on wood board with cream cloth.

    This Crispy Snickerdoodle Recipe is so easy to make. If you've never baked Snickerdoodle cookies before, this may be your new favorite recipe!

    Snickerdoodle cookies on a wood board with white netting, flour, and spoon.

    A Crispy Snickerdoodle recipe is a must have in your list of Christmas cookies, though we love them all year long! Get started on your Christmas gifts for friends and neighbors now so you won't be stressed mid-December!

    We love any kind of cookies in my house, especially ones with warm fall flavors like these Pumpkin Snickerdoodles, Soft Molasses Cookies, and these Pumpkin Spice Latte cookies. And these Christmas Peppermint Brownies are a must once the holiday season rolls around!

    Jump to:
    • Why This Recipe Works
    • What You Need to Make This Recipe
    • How to Make this Recipe
    • Variations
    • Top Tips
    • FAQ
    • Recipe

    Why This Recipe Works

    With just 10 simple ingredients, many of which are probably in your pantry, you can have these classic Snickerdoodle cookies on the table in under 30 minutes.

    Cookies with sugar and cinnamon on wood board with flour and spoon in background.

    When life is busy, you need cookie recipes in your arsenal that are easy and don't take forever to make.

    In addition, you can decorate these cookies for any season! For Christmas, use a combination or red and green sanding sugar or this sprinkles set.

    For Valentine's Day you could use these festive heart sprinkles, which I think would be fun for a girlfriend's birthday party, too.

    What You Need to Make This Recipe

    If you've been baking at all recently, you'll have all the ingredients you need to make this crispy Snickerdoodle recipe!

    Ingredients to make Snickerdoodles.
    • Flour - we're using all-purpose for these cookies.
    • Sugars - both white granulated and brown sugar make a great combination.
    • Cinnamon - the cinnamon-sugar topping is the key ingredient that gives these cookies that Snickerdoodle flavor!

    See recipe card for additional ingredients and quantities.

    How to Make this Recipe

    For best results, make sure your egg and butter are room temperature before starting.

    Preheat the oven to 350º and line your baking sheet with parchment paper or coat with baking spray.

    In the bowl of a stand mixer (or using an electric hand mixer) cream butter on medium speed until creamy.

    Creaming butter in stand mixer.

    Add the white and brown sugar to your bowl and mix well.

    Adding brown sugar to butter in mixer.

    Mix in the vanilla extract and egg until well combined.

    Adding vanilla to butter mixture.

    Whisk flour, baking soda, salt, and cream of tartar together in a separate bowl.

    Add the flour mixture to the wet ingredients.

    Mix thoroughly, being sure to get all the ingredients from the bottom of the bowl combined. Set aside.

    In a small bowl, prepare the cinnamon mixture that you will use to coat your cookie dough by combining the quarter cup of sugar with two teaspoons of cinnamon.

    Cinnamon in bowl to make cinnamon sugar.

    Mix well.

    Cinnamon and sugar mixture.


    Next, using a tablespoon, scoop the cookie dough and roll dough into balls using your hands.

    Cookie dough in a measuring spoon.

    Roll the cookie dough balls in the cinnamon-sugar mixture and place onto your prepared baking sheet. Repeat for 24 cookies.

    Cookie dough in cinnamon and sugar.


    Bake cookies in the oven for 12 minutes. You're looking for crispy outsides, so they should be golden brown on the bottom.

    Allow the baked cookies to cool for 5 minutes and transfer to a wire rack before serving.

    Snickerdoodle cookies on a wire rack.

    Variations

    There are so many Snickerdoodle recipes, so you'll never tire of them!

    • Pumpkin - canned pumpkin adds incredible flavor to pumpkin Snickerdoodles.
    • Caramel - add a handful of caramel bits for more chewy flavor.
    • Chocolate Chip- try a handful of mini chocolate chips to make a variation of America's favorite cookies.

    Let me know if you have another idea!

    Top Tips

    Always remember not to scoop the flour out of the bag or container as you could very easily end up with too much flour which will give you a crumbly cookie.

    If you've struggled with baking, this could be why! This could be the difference between a good Snickerdoodle cookie and one that falls apart. Add flour to the measuring cup with a spoon, leveling with a knife once it's full.

    If you only have one cookie sheet, be sure to let it cool before adding the second batch to it. A warm cookie sheet may cause the cookies to spread too early.

    FAQ

    Where did the name Snickerdoodle originate?

    It's said the whimsical name Snickerdoodle originated in Germany from the word Schneckennudel. This is actually what they call the cinnamon roll. We think it's probably because the flavors are similar.

    How long do these crispy snickerdoodle cookies keep?

    The cookies will keep for 5 days or so in an airtight container. If you want to freeze them, they will keep for about 6 months.

    Can I make chewy Snickerdoodles instead of crispy cookies?

    Yes! Simply reduce the bake time, taking them out at around 10 minutes. Be sure to check them as oven temperatures vary. You're looking for a lighter color so you'll have soft cookies with chewy centers.

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    Recipe

    Snickerdoodle cookies on a wood board with white netting, flour and spoon in background.

    Crispy Snickerdoodle Recipe

    This easy recipe for Snickerdoodle cookies will be your go to for delicious homemade cookies!
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 12 minutes
    Cook Time: 12 minutes
    Cooling Time: 5 minutes
    Total Time: 29 minutes
    Servings: 24 cookies
    Calories: 102kcal
    Author: Kelly Stilwell

    Ingredients

    Ingredients

      Cookie Dough

      • 1 ½ C flour
      • ½ C sugar
      • ⅓ C light brown sugar
      • ½ C unsalted butter room temperature, softened
      • 1 egg large, room temperature
      • 1 teaspoon vanilla extract
      • ½ teaspoon baking soda
      • ¼ teaspoon cream of tartar
      • ¼ teaspoon salt

      Cinnamon mixture for cookie coating

      • ¼ C sugar
      • 2 teaspoon cinnamon

      Instructions

      Instructions

      • Preheat the oven to 350º
      • Line your baking sheet with parchment paper or coat with baking spray.
      • Using a mixer and a large bowl, blend butter until creamy.
      • Add the granulated sugar and brown sugar to your bowl and mix well.
      • Mix in the vanilla extract and egg until well combined.
      • Add the flour, baking soda, salt and cream of tartar to your bowl, mixing thoroughly. Set aside.

      Cinnamon Sugar

      • In a small bowl, combine the 1⁄4 c sugar with 2 teaspoon of cinnamon and mix well.
      • Using a tablespoon, scoop the cookie dough and form a ball using your hands.
      • Roll the ball in the cinnamon sugar mixture and place onto your baking sheet. Repeat until all cookies are covered.
      • Bake in the oven for 12 minutes.
      • Allow to cool for 5 minutes and transfer to a cooling rack to cool completely.

      Notes

      Always remember not to scoop the flour out of the bag or container as you could very easily end up with more than you need. If you've struggled with baking, this could be why! Add flour to the measuring cup with a spoon, leveling with a knife once it's full.
      If you only have one cookie sheet, be sure to wait until it cools to add the second batch of cookies or the cookies will spread prematurely.

      Nutrition

      Serving: 1 | Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 51mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
      Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
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      Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

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