Snickerdoodles! Just saying the name brings a smile! Rolled in cinnamon and sugar and baked to perfection, this easy-to-make cookie is a year-round classic.
When I think of snickerdoodles, I always think of my dad, snapping up a cookie still warm off the rack as he passed through the kitchen on his way outside.
Snickerdoodles, I have found, are cookies that brings up memories; and memories are one of the best things I can make for my family.
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Where did the name for Snickerdoodles come from?
According to The Joy of Cooking, “snickerdoodle” is most likely a corruption of the German word Schneckennudel (which literally translates to “snail noodle”), a German word for cinnamon roll. (Finally getting to put that three years of high school German to good use!)
I’m not sure I’m convinced of the German connection though. While Snickerdoodles do have the same basic ingredient list as a cinnamon roll, there are some glaring differences; namely, one is a formed pastry, and the other is a cookie. This corruption seems vague at best, and Germans tend to be international champs when it comes to simultaneously infusing specificity and nuance into a single noun. (The German language includes some of the best compound nouns on the planet!)
There are a handful of additional etymological theories about where the name snickerdoodle came from, most with ties to Scotland and England, but none are particularly compelling. Instead, I prefer the theory that speaks to me best: that snickerdoodle is just bit of whimsy, conjured by some witty bygone baker in a cinnamon-filled, sunlit kitchen.
I am a big supporter of Whimsy. We need more of it in this life: all the more reason to make a batch of Snickerdoodles asap!
Snickerdoodle Recipe Ingredient Notes
You can only tinker with a basic recipe so much. Compare ten snickerdoodles recipes and you’ll see that the list of ingredients varies little from one to the other. However, one of the things that makes this recipe unique is Brown Sugar.
Traditionally, Snickerdoodles are made with all white sugar. However, as my girls all know, if there is any rhyme or reason to add brown sugar to a recipe, I probably already do it. I put at least a teaspoon or three in everything from spaghetti sauce to pumpkin curry.
Snickerdoodles are no exception. I like the subtle, caramelly flavor brown sugar adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all-white sugar recipe as well.
Here are a few more notes about the ingredients in our Snickerdoodle cookie recipe:
- “Scant” cup – A scant cup is just a little bit less than a standard cup measurement; traditionally by about 1 to 2 tablespoons. (I tend to be a little freewheeling when it comes to measuring ingredients, so I use “scant” in this recipe to remind myself not to heap the cup.)
- Kosher salt – I use kosher salt because I like the tiny pops of saltiness in the cookie. If you use table salt or sea salt, reduce the amount to 1/2 teaspoon.
- Vanilla – My family knows that “1 teaspoon of vanilla” really means at least 2 teaspoons. Just saying.
- Cream of Tartar – Did you know that Cream of Tartar is a byproduct of wine production? (Check this great little non-Wiki explanation on CakeSpy to learn more.)
- Cinnamon – Ground cinnamon has a shelf-life of 6-12 months. How old is yours?
Should Snickerdoodle dough be chilled before baking?
You can bake these Snickerdoodles immediately after you mix them up, or put the dough in the fridge and chill it for a few hours. (Of course, then you may discover that you have significantly less dough when you pull the bowl out of the fridge than you had when you put it in. That happens a lot at our house.)
Baking the dough immediately yields a slightly wider, flatter cookie, and the texture is a bit more dense. It does not, however, affect the flavor at all.
When Baking Snickerdoodles, Timing is Everything
Oven temperatures vary, so keep an eye on your first batch when it goes in. When it comes to baking snickerdoodles, a minute or two one way or the other can make the difference between raw dough and soft, chewy perfection.
Snickerdoodle cookies typically rise up to a smooth flat dome shape, and then fall and wrinkle slightly after being removed from the oven.
Do you prefer your Snickerdoodle cookies soft and chewy, or crisp and crunchy? Either way, it’s all in the bake.
- For soft, chewy snickerdoodle cookies, set oven to 325°F, and bake chilled dough balls for 10-12 minutes. When you remove them from the oven, the underside should be barely golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
- For slightly more crunchy snickerdoodles, raise the oven temp to 350°F, and bake 12-14 minutes. When you remove them from the oven, the underside should be uniformly golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
Post Updated April 13, 2021 (Originally published March 7, 2016)
Classic Snickerdoodle Cookies
Ingredients
- 3 cups flour Scant
- 1 teaspoon baking soda
- 1 teaspoon Cream of Tartar
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup butter room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
Topping:
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°
- Line a baking sheet with a silicone mat or parchment paper and set aside.
- Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
- In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
- In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
- Beat in eggs and vanilla, mixing until completely incorporated.
- Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
- Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
- Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
- Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
FUN FACT: In the Portland area, in the latter 20th Century, if someone said they were making “snickerdoodles,” it was just as likely that they were making a cinnamon-sugar topped coffee cake as it was that they were making cookies. Snickerdoodles (the cake) were a regular staple on local school and summer camp menus.
Cookies! Cookies! Here are some more of our favorite cookie recipes:
- Amaretti ~ Italian Macaron Cookies {Recipe}
- Mrs. Obinger’s Coconut Cookies
- Flourless Chocolate Crinkle Cookies
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I agree: brown sugar makes almost every cookie better! We love Snickerdoodles in our house too and these look so delicious, Renée!
These sound delicious with the brown sugar added! I love the demonstration that you give of how chilling the dough can affect the cookies too!
Look at the difference in chilled vs. not! I’ve only refrigerated when the recipe specifically noted it, but do you think it makes sense to always us this technique when baking cookies?
We love snickerdoodles here, too. I’m tempted to make a batch, just because it’s so cute when the two-year-old says “snickerdoodle,” but I’m sure it wouldn’t be quite so cute after the hundredth time.
How useful that you show the variations on cookies with chilling the dough or not! I prefer my cookies fluffier and bigger, so I’ll definitely stick the dough in the fridge before baking next time.
There’s a whole lot to love about a Snickerdoodle! I’ll be making these very soon!
Love the idea of adding a touch of brown sugar to pumpkin curry! I always can tell a difference with chilled dough, but man sometimes I am just so impatient and really just want those cookies!!! 🙂