• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Cookies

    Snickerdoodles Cookies

    Nov 14, 2007 · Modified: Dec 17, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Snickerdoodles Cookies - Andrea Meyers

    I think I was in college when I had my first snickerdoodle. I didn't grow up with them, but we enjoyed lots of other cookies in our house, so I wasn't totally deprived! Well, these cinnamon snickerdoodles cookies quickly became a favorite of mine and rank right up there with chocolate chip and oatmeal cookies as a great after school or work snack. I like how these crackle on top and the color of the cinnamon sugar contrasts with the soft creamy-colored interior, and I dearly love the smell of them baking. They smell like autumn to me, and they pair perfectly with a tall glass of milk or a cup of hot chocolate, tea, chai, or coffee, basically anything you drink while eating good cookies! Michael's mom bakes them every year when we make our trek to the Meyers camp in the Adirondacks, and they don't last long, especially with my boys around!

    We enjoy this classic version with cinnamon, but you can also spice them up with ginger, allspice, cardamom, and chocolate! Check out the links to some other yummy snickerdoodles below.

    This is an old recipe which calls for shortening, which was once quite popular in cooking. I generally prefer unsalted butter for baking, and you can substitute equal amounts here, just keep in mind that butter has a liquid content of around 20% and shortening has no liquid. Because of the liquid content, cookies made with butter tend to spread more, making them thinner and crispier than cookies made with shortening, but they also taste better. Freezing the formed dough for a few minutes before baking will help the butter melt slower thus retaining the cookie shape better in the oven.

    📖 Recipe

    Snickerdoodles Cookies - Andrea Meyers
    Print Pin

    Snickerdoodles Cookies

    Adapted from Ann Meyers, from an old cookbook (title unknown).
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: cinnamon, cookies
    Servings: 60 cookies
    Calories: 73kcal

    Equipment

    • stand mixer with paddle attachment
    • small bowl
    • small plate
    • baking sheets, ungreased

    Ingredients

    • 16 tablespoons unsalted butter (softened)
    • 1 ½ cups granulated sugar
    • 2 large eggs
    • 2 ¾ cups unbleached all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • ¼ teaspoon salt

    CINNAMON SUGAR MIXTURE

    • 4 tablespoons sugar
    • 4 teaspoons cinnamon
    US Customary - Metric

    Preparation

    • Preheat oven to 400° F/205° C.
    • In the bowl of the stand mixer, cream together the shortening, sugar, and eggs.
    • In the small bowl, sift together the flour, cream of tartar, baking soda, and salt. Add to the shortening mixture and stir on low until combined.
    • In the small plate, stir together the cinnamon and sugar. Shape dough into balls about the size of a walnut and roll around in the cinnamon sugar until coated all the way around. Place on ungreased baking sheets about 2 inches apart.
    • Bake about 8 to 10 minutes, until the cookies are lightly browned but still soft. They should puff up then flatten out.

    Nutrition

    Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 101IU | Calcium: 4mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Cookie Recipes

    Chewy Oatmeal Cookies with Almonds and Toffee Chips - Andrea Meyers
    Chewy Oatmeal Cookies with Almonds and Toffee Chips
    Andrea Meyers icon
    Chocolate Half Moon Cookies
    Oatmeal Caramelitas Bar Cookies - Andrea Meyers
    Oatmeal Caramelitas Bar Cookies

    Variations

    Baking Bites - Chai Snickerdoodles

    More Cookies

    • Raspberry Oatmeal Crumble Bars - Andrea Meyers
      Raspberry Oatmeal Crumble Bars (From the Pantry: Truvia® Baking Blend)
    • Chocolate chip cookies from Cookies for Kids Cancer - Andrea Meyers
      Chocolate Chip Oatmeal Cookies (Cookies for Kids Cancer)
    • Cream Cheese Spritz Cookies - Andrea Meyers
      Our Top Five Favorite Christmas Cookies
    • Speculaas (Molded Ginger Cookies) - Andrea Meyers
      Speculaas (Molded Ginger Cookies)

    Reader Interactions

    Comments

    1. Cris says

      November 14, 2007 at 10:20 pm

      I think I will have mine with Chai, my favorite tea... these look so yummy Andrea!

    2. Jenny says

      November 14, 2007 at 10:21 pm

      Perhaps you'll know the answer to this Andrea - I always thought Snickerdoodles were supposed to have a piece of chocolate inside of them, probably because that is how I was introduced to them. Are they?

    3. Andrea says

      November 15, 2007 at 12:39 am

      Jenny, I can't say for certain, but according to Wikipedia, nutmeg, raisins, chocolate chips, and nuts are all common variants for snickerdoodles.

    4. Michael says

      November 15, 2007 at 5:14 am

      This reminds me of home, would sure like some now here in Prague where it is snowing and bitter cold. Great picture, your photographs are great!

    5. Gift of Green says

      November 15, 2007 at 3:59 pm

      Yummmy! Say, what is cream of tarter and what is it made out of ... it seems like it's used when you need something with lift...is this true?

    6. Andrea says

      November 15, 2007 at 6:04 pm

      Gift of Green: Yes, cream of tartar is used for baking and acts as a leavening agent when combined with baking soda. It also is a good stabilizer for whipping egg whites. I found an informative article about cream of tartar on OChef.com.

    7. Kristen says

      November 17, 2007 at 12:38 am

      Snickerdoodles are my favorite cookie. Yours look fantastic!

    8. Mary says

      December 13, 2007 at 4:17 pm

      I need some advice. I made Snickerdoodles this week and they puffed up but never flattened out. They were also very dry tasting. (Not burnt or overcooked, just dry) I've made these dozens of times before (same recipe as yours) and never had this problem. After I made them this week, I went out the next night and bought all new ingredients and made another batch and the same thing happened.
      My butter was softened, but not melted. In the first batch I used the baking soda that I had in my cupboard but I used a brand new box on the second batch. My cream of tartar was brand new.
      I'm baffled.
      Any suggestions would be very much appreciated!

      • Kayla(: says

        March 18, 2010 at 10:01 pm

        If I may put in my input, how old is your oven? Sometimes as ovens age they tend to get hotter than the portrayed degrees for example my oven was about 12 years old and when I pre-heated it to 450°, it would actually be around 465°, try turning it down about 10°, and see what happens(:

    9. Andrea says

      December 15, 2007 at 11:19 am

      Hi Mary. The only thing I can think of is that the cookies stayed in the oven too long and the middles cooked all the way. Snickerdoodles should come out of the oven with the edges cooked and the middle still a little soft so that they can "fall" and crackle.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice - Andrea Meyers
      Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread - Andrea Meyers
      Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans - Andrea Meyers
      Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma - Andrea Meyers
      Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin - Andrea Meyers
      Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken - Andrea Meyers
      Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread - Andrea Meyers
      Southern Buttermilk Cornbread
    • Beans and Lentils - Andrea Meyers
      Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate - Andrea Meyers
      Colombian Hot Chocolate
    • Cincinnati Chili - Andrea Meyers
      Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.