Best Snickerdoodle Cookies Recipe, Whats Cooking America (2024)

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My mother made Snickerdoodle Cookies when I as young, and I made Snickerdoodle Cookies for my children. My daughters now make Snickerdoodle Cookies for my grandchildren. As you can see, the Snickerdoodles Cookies are still a family favorite.

History: Cookies, as we know them in America, were originally brought to the United States by our English, Scottish, and Dutch immigrants. Earlier names for cookies such as Snickerdoodles and Cry Babies originated with the New England states. Even with its early history, cookies did not become popular until about a hundred years ago. In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were called by such names as “jumbles,” “Plunkets,” and “Cry Babies.” The names were extremely puzzling and whimsical. New England cooks seem to have had a penchant for giving odd names to their dishes, apparently for no other reason than the fun of saying them. Snickerdoodles comes from a tradition of this sort that includes Graham Jakes, Jolly Boys, Branble, Tangle Breeches, and Kinkawoodles.

Learn more about the history of your favorite Cookies.

More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

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Best Snickerdoodle Cookie Recipe:

Course:Dessert

Cuisine:English

Keyword:Best Snickerdoodle Cookie Recipe

Servings: 8 dozen

Calories: 90 kcal

Author: What's Cooking America

Ingredients

  • 1/2cupvegetable shortening*
  • 1/2cupbutter,room temperature
  • 1 1/2cups granulatedsugar
  • 2eggs
  • 2 3/4cups all-purposeflour
  • 2teaspoonscream of tartar
  • 1teaspoonbaking soda
  • 1/4teaspoonsalt
  • 2tablespoons granulatedsugar
  • 2tablespoonscinnamon,ground

Instructions

  1. Preheat oven to 400 degrees F.

  2. In a large bowl, cream vegetable shortening, butter, 1 1/2 cups sugar, and eggs until light and fluffy. Add flour, cream of tartar, baking soda, and salt; stir until well blended.

  3. In a small bowl, combine 2 tablespoons sugar and 2 tablespoons cinnamon.

  4. Using your hands, roll dough into balls the size of small walnuts; roll in the prepared sugar/cinnamon mixture. Place cookies 2 inches apart onto ungreased cookie sheets.

  5. Bake approximately 8 to 10 minutes or until light brown and just almost set (these cookies firm up as they cool).

  6. Remove from oven and cool on wire cooling racks. Cookies puff when they begin to bake and then flatten out with crinkled tops.

Recipe Notes

* Do not try making this recipe using butter only and skipping the shortening. You will not be happy!

Nutrition Facts

Best Snickerdoodle Cookie Recipe:

Amount Per Serving

Calories 90Calories from Fat 315

% Daily Value*

Fat 35g54%

* Percent Daily Values are based on a 2000 calorie diet.

All-Time Family Favorite Christmas Cookies:

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A recipe collection wouldn’t be complete without most children’s favorite cookie – Peanut Butter Cookies. This is a very easy-to-make and delicious cookie.

Oatmeal Cookies
What could be easier and simpler than an old-fashioned oatmeal cookie? Easy-to-make and always delicious! I like adding raisins to this simple version, but you can add nuts and/or chocolate chips if desired.

Chocolate Chip Cookies
The absolute best Chocolate Chip Cookie recipe. The addition of powdered rolled oats makes these exception chocolate chip cookies. This will definitely become your favorite Chocolate Chip Cookies Recipe!

Merry Christmas Cookies
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Spritz Cookies
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Comments and Reviews

4 Responses to “Best Snickerdoodle Cookie Recipe”

  1. Paige Williams

    I followed the directions and used all of the correct ingredients, yet my cookie dough was still wasn’t thick enough to roll, I put the cookies in the oven at 400 degrees and they expanded and got very liquidy, what did I do wrong?

    Reply

    • Linda Stradley

      I have never had the problem that you have, but here are a few suggestions:

      (1) One common problem that causes cookies to spread involves over-creaming the sugar and butter mixture. When you over-mix the dough, you over-aerate the dough. You should make sure that you scrape down the sides of the bowl to ensure that the ingredients are sufficiently mixed, but you should not cream them too much.

      (2) Another problem that can cause cookies to spread are baking them at too low of a temperature. You might need to check your oven with a oven thermometer.

      (3) If your home is very warm, refrigerate dough for a minimum of 30 minutes and up to 1 hour.

      Reply

  2. Emily Schminke

    I have made this recipe for years and they are indeed the best! After rolling the dough balls in the cinnamon sugar mixture I refrigerate or freeze them until firm and then bake them. This keeps them from spreading too much and keeps they chewy. I agree that the shortening is a must for this recipe to turn out correctly. I have gotten multiple compliments over the years that these are the best snickerdoodles!

    Reply

  3. Kristi

    These are amazing! My dough was not firm enough so I added an extra 3/4 cup of flour and they are the best Snickerdoodles I have ever had. They were just the right amount of chewy, sweetness, etc. Will be bookmarking them and adding to our family cookbook. Thank you!

    Reply

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Best Snickerdoodle Cookies Recipe, Whats Cooking America (2024)

FAQs

Are snickerdoodles an American thing? ›

A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.

Why don t my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

What is the difference between sugar cookies and snickerdoodles? ›

Sugar cookies are usually rolled and cut out with cookie cutters (but not always). Snickerdoodles have cream of tartar in the dough and are rolled into balls then rolled in a mixture of cinnamon and sugar before baking. They puff up and then flatten out to make circle shaped cookies. Both are delicious!

Why did my snickerdoodle cookies not flatten? ›

One of the most common reasons why cookies didn't spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It's very easy to over measure flour when using cup measurements.

Why are my snickerdoodles always flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

What is the national cookie of America? ›

While there is no official national cookie of the US, the classic chocolate chip cookie is king. That's according to many polls conducted over the years with the most recent being from Crumbl Cookies by One Poll.

What is the nickname for a snickerdoodle? ›

Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be either crisp or soft depending on the ingredients used. Snickerdoodles are often referred to as "sugar cookies".

What are snickerdoodles called in England? ›

Snickerdoodles are often referred to as "sugar cookies". The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln ("snail noodles"), a kind of pastry.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

Why are my snickerdoodles so hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

How do you tell if a snickerdoodle is done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why do my snickerdoodle cookies taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Why is snickerdoodle called snickerdoodle? ›

The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.

Why are my snickerdoodles dry? ›

You might be baking them at too low of a temperature.

If you are using a home oven that is non-convection, try baking at 375 degrees instead of 350 degrees. Too low of a temperature can also dry out your cookies.

What does adding cream of tartar do to cookies? ›

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

What happens if you don't use cream of tartar? ›

Without cream of tartar, you'll get the same baked good in the end, but the consistency may not be as flawless. If you're worried about your cake coming out too flat or your lemon meringue pie going runny, adding cream of tartar is an effective way to prevent it.

What is the benefit of cream of tartar in baking? ›

Cream of tartar helps create lighter and fluffier baked goods by stabilizing egg whites and adding volume. It also acts as a substitute for baking powder when combined with baking soda.

Does cream of tartar help cookies rise? ›

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

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