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Summertime Snickerdoodles

Updated: Jun 12

These soft, cinnamon morsels of yumminess are as fun to say as they are to eat. So, just how did they get the fun name? The Joy of Cooking claims that "snickerdoodle" comes from "Schneckennudel," a German word that literally means "snail noodles" - ewwww! While I don't think these delightful little gems have anything to do with snails, they are thought to have been brought to America by Dutch-German immigrants. The Food Lover's Companion suggests that the name has no meaning other than fun! With their popularity dating back to 1891, we know that the recipe that all started with sugar cookie dough rolled in generous amounts of cinnamon sugar is now a classic in American baking.

Here's my favorite recipe for the ever-amazing Snickerdoodle ...

  A photo of a stack of cinnamon covered snickerdoodle cookies with a little white wooden pig and some yello flowers in front.

Ingredients:

1 cup unsalted butter (softened)

1 1/2 cups sugar

2 large eggs

2 tsp. vanilla

2 3/4 cup flour

1 1/2 tsp. cream of tartar

1/2 tsp. baking soda

1 tsp. salt


Cinnamon Sugar Mixture

1/4 cup sugar

1 1/2 tbsp. cinnamon



Instructions:

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper - set aside.

2. In a large mixing bowl, cream together butter and sugar for 4 to 5 minutes until light and fluffy. (I don't know what I'd do without my KitchenAid, and now they come in all sorts of cool colors!)

3. Scrape the sides of the bowl and add the eggs and vanilla. Continue to cream for another 1 to 2 minutes.

4. Stir in the flour, cream of tartar, baking soda, and salt until just combined.

(I use the "stir" setting on my KitchenAid.)

5. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.

6. Meanwhile, stir together the cinnamon and sugar in a small bowl.

7. Remove the dough from the refrigerator and roll into small balls (about 2 inches in diameter).

8. Roll each ball generously in the cinnamon sugar mixture and place on the baking sheet.

9. Slightly flatten each ball with the back of a tablespoon.

10. Bake for 9-11 minutes.

11. Allow to cool on the baking sheet for several minutes before transferring to a cooling rack.

Makes about 3 1/2 dozen cookies. Enjoy!


Here are some similar recipes that are off-the-chart yummy!


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1 Comment


I am a cookie love. These Snickerdoodles are in my top three “Gotta Haves”.

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