Snickerdoodles are a sugar cookie on the inside, rolled in cinnamon and baked until they are either soft and puffy or thin and crispy. It all depends on how you like them. Either way, they are always delicious with a glass of milk.
Key Takeaways:
- Snickerdoodles are a type of sugar cookie that are rolled in cinnamon before baking.
- Texture depends on bake time: shorter for soft and puffy, longer for thin and crispy.
- Cream of tartar is a key ingredient that gives snickerdoodles their signature tang and rise.
- This recipe is a classic family favorite, passed down from generations.
- Two baking options: 375°F for 8–10 minutes (soft) or 350°F for 12–15 minutes (crunchy).
- Snickerdoodles have history: They’re older than America and are the state cookie of Connecticut.
Overview
Snickerdoodles are a timeless treat that blends simplicity with nostalgic charm. These beloved cookies, rolled in a sugar-cinnamon coating, can be baked to soft and pillowy perfection or to a satisfying crispy crunch, depending on your preference. Unlike traditional sugar cookies, snickerdoodles stand out thanks to the addition of cream of tartar, which gives them a signature tang and helps achieve that delightful rise. This classic recipe, passed down through generations, holds a special place in many family kitchens—mine included. Whether you’re a fan of the melt-in-your-mouth version or prefer a crunchy bite like Farmer Fred, snickerdoodles are a versatile cookie that pairs perfectly with a cold glass of milk and a bit of history. Fun fact: they’re even the official state cookie of Connecticut and are said to predate the founding of America. Ready to bake? This simple, time-tested recipe makes it easy to whip up a batch of these old-fashioned favorites.
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I’m rolling out the old family recipes this week. One more from my mom’s old recipe file. A classic and a favorite of our family over the years. Farmer Fred loves it when I bake them long enough to make them crunchy. I like them soft and melt in your mouth. Either way, they are a classic from long ago. I just looked up some interesting snickerdoodle lore. Did you know they are the state cookie of Connecticut? They are also likely older than our country! WOW, that is an old recipe. Want some more cookie recipes from long ago? Try my oatmeal raisin, or chocolate chip cookies.
How are Snickerdoodle cookies different from Sugar cookies.
The snickerdoodle cookie is a sugar cookie that is rolled into a ball. It flattens and initially puffs up when it bakes. Remove it from the oven at this point for a soft and moist cookie. Bake it at a little lower temperature for longer, and the cookie dries out and becomes flat and crunchy. Just the way Farmer Fred likes them.
These cookies also differ from sugar cookies by using the cream of tarter as the leavening. The cream of tartar is acidic and adds a little tang to the cookie. It also helps the cookie puff up by reacting with the baking soda to form gas that lets the cookie rise.
Snickerdoodles are another of my SIS (simple is smart) cookie recipe.
Step 1: In a stand mixer or with a hand mixer, cream together the shortening and sugar, then add the eggs and mix in.
Step 2:Mix together all the dry ingredients and add to the mixer bowl. Mix on low initially and then medium until well mixed.
Step 3: Roll the dough into walnut-size balls and roll the balls in a sugar-cinnamon mixture. Bake at 375-degrees on a cookie sheet for 8-10 minutes for a soft puffy cookie, or bake at 350-degrees for 12-15 minutes for a flatter crispy cookie.
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FAQ:
Q: What makes a snickerdoodle different from a regular sugar cookie?
A: Snickerdoodles include cream of tartar, which adds a slight tang and helps the cookie rise. They’re also rolled in a cinnamon-sugar mixture before baking.
Q: How can I make soft snickerdoodles?
A: Bake at 375°F for 8–10 minutes and remove them when they puff up—this keeps them soft and chewy.
Q: How do I make them crunchy like Farmer Fred prefers?
A: Bake at 350°F for 12–15 minutes. The lower temp and longer time help them dry out and get crispy.
Q: Can I use butter instead of shortening?
A: Yes, but using shortening helps maintain a softer texture. Butter may yield flatter, slightly crispier cookies.
Q: Why is cream of tartar important in this recipe?
A: It reacts with baking soda to help the cookies rise and gives snickerdoodles their traditional tangy flavor.
Q: Are snickerdoodles really that old?
A: Yes! They’re believed to predate the United States and are recognized as Connecticut’s official state cookie.
Snickerdoodle cookies
Equipment
- cookie baking sheet
Ingredients
- 1 cup shortening (205g)
- 1½ cups white sugar (297g)
- 2 large eggs
- 2¾ cup flour(330g)
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp cream of tarter
- ½ tsp salt
Cinnamon Sugar for rolling the balls in.
- 2 Tbsp white sugar
- 2 tbsp cinnamon
Instructions
- Preheat oven to 375 degrees F.
- Add the baking soda, cream of tartar, and salt to the flour, mix together, and set aside.
- In the bowl of a stand mixer cream together the shortening and sugar.
- Add the eggs and mix in on low.
- Add the flour mixture and mix on low until mixed in. Increase the speed to medium and mix for 1 minute.
- Mix the white sugar and cinnamon in a small bowl and roll the dough into walnut-sized balls. Roll the balls in the sugar and cinnamon mixture and place on a cookie sheet.
- Bake for 8-10 minutes for a soft puffy cookie. Bake at 350° for 12-15 minutes for a flat, crunchy cookie.
