Amish Snickerdoodle cookies bring a delightful twist to a classic favorite. Known for their soft texture and signature cinnamon-sugar coating, these cookies have a rich history rooted in Amish baking traditions. They’re simple yet full of warm, comforting flavors that make them perfect for any occasion.
We love how these cookies strike the perfect balance between sweet and slightly tangy thanks to the cream of tartar. Baking Amish Snickerdoodles is an easy way to fill your home with the irresistible aroma of cinnamon and sugar. Whether you’re new to snickerdoodles or a longtime fan, this recipe is sure to become a staple in your cookie collection.
Ingredients
To create the perfect Amish Snickerdoodle Cookies, we need to gather a few key ingredients that deliver the signature soft texture and classic cinnamon-sugar flavor. Let’s break them down into dry, wet, and coating components for clarity and ease.
Dry Ingredients
Our dry ingredients form the base of the dough and contribute to the delicate crumb and subtle tang:
- All-purpose flour – 2¾ cups (measured carefully for accurate texture)
- Cream of tartar – 2 teaspoons (the secret to that slight tang and chewiness)
- Baking soda – ½ teaspoon (helps with the rise and softness)
- Salt – ½ teaspoon (balances sweetness and enhances flavor)
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2¾ cups | Structure and texture |
| Cream of tartar | 2 tsp | Adds tang and soft chewiness |
| Baking soda | ½ tsp | Leavening agent for rise |
| Salt | ½ tsp | Flavor enhancer |
Wet Ingredients
The wet ingredients add richness, moisture, and sweetness to our Amish Snickerdoodle Cookies, bringing the dough together beautifully:
- Unsalted butter – 1 cup (softened, for creaminess and rich flavor)
- Granulated sugar – 1½ cups (sweetens while contributing to crisp edges)
- Eggs – 2 large (bind the dough and add moisture)
- Vanilla extract – 1 teaspoon (introduces warm aromatic notes)
Coating Mixture
This is where the magic of the classic snickerdoodle shines: a cinnamon-sugar coating that creates a perfect dusting around each cookie:
- Granulated sugar – ⅓ cup
- Ground cinnamon – 1 tablespoon
Together these create the irresistible outer layer that gives snickerdoodles their iconic taste and look.
“A perfect snickerdoodle is a harmonious blend of soft crumb and a cinnamon-sugar crust that melts in your mouth.” Our ingredient choices reflect this balance beautifully.
Equipment Needed
To bake the perfect Amish Snickerdoodle Cookie, having the right equipment on hand is essential. This ensures every step flows smoothly and produces consistent results. Below is a list of the key tools we recommend for this recipe.
- Mixing Bowls: Use medium and large size bowls for combining dry and wet ingredients separately. Glass or stainless steel bowls help prevent sticking.
- Electric Mixer: A hand mixer or stand mixer with paddle attachment makes creaming butter and sugar effortless, giving us that light, fluffy dough.
- Measuring Cups and Spoons: Accurate measurements guarantee the right balance of ingredients, especially for baking soda and cream of tartar.
- Whisk: Perfect for blending dry ingredients together evenly before mixing with wet components.
- Rubber Spatula: For scraping down bowl sides and folding dough without overmixing.
- Baking Sheets: Flat, rimmed cookie sheets allow even baking and promote crisp edges.
- Parchment Paper or Silicone Baking Mat: Prevents cookies from sticking and ensures easy cleanup.
- Cooling Rack: Crucial for letting the cookies cool completely, preserving their soft texture and preventing sogginess.
- Small Bowl: Dedicated to the cinnamon-sugar coating mixture, allowing easy rolling of dough balls before baking.
Here is a summary table of the recommended equipment with purpose and alternative options:
| Equipment | Purpose | Alternative |
|---|---|---|
| Mixing Bowls | Combine ingredients | Stainless steel or glass bowls |
| Electric Mixer | Cream butter and sugar | Whisk and muscle power |
| Measuring Cups/Spoons | Accurate ingredient measurement | Digital scale |
| Whisk | Blend dry ingredients | Fork |
| Rubber Spatula | Scrape bowl sides, fold dough | Wooden spoon |
| Baking Sheets | Bake cookies evenly | Rimmed roasting pan (not ideal) |
| Parchment Paper/Silicone Mat | Non-stick baking surface | Lightly greased baking sheet |
| Cooling Rack | Cool cookies for best texture | Wire rack or clean countertop |
| Small Bowl | Hold cinnamon-sugar coating | Medium bowl |
By gathering this equipment beforehand, we simplify the baking process and increase the likelihood of creating soft, flavorful Amish Snickerdoodle Cookies with that signature cinnamon-sugar crust.
Make-Ahead Tips
To enjoy Amish Snickerdoodle Cookies fresh and full of flavor anytime, preparing the dough or cookies ahead is a smart approach. Here are our detailed make-ahead strategies to ensure every bite remains soft, cinnamon-kissed, and aromatic.
Preparing Dough in Advance
- After mixing the dough with care, chill it tightly wrapped in plastic wrap or stored in an airtight container.
- Refrigerate the dough for at least 1 hour, up to 48 hours. This resting time allows flavors to meld and enhances the dough’s texture.
- When ready to bake, let the dough sit at room temperature for 10 to 15 minutes to soften slightly for easier scooping.
Freezing Dough for Longer Storage
- Portion dough into uniform balls according to recipe size.
- Place dough balls on a parchment-lined baking sheet without touching.
- Freeze for about 2 hours until firm.
- Transfer frozen dough balls into a resealable freezer bag or airtight container, removing as much air as possible.
- Label the bag with the date and freeze for up to 3 months.
Baking from Frozen
- Preheat the oven as directed in the original recipe.
- Roll frozen dough balls in the cinnamon-sugar coating before baking.
- Bake cookies adding 2 to 3 extra minutes to the original bake time.
- Rotate the baking sheet halfway for even baking.
Storing Baked Cookies
- After cookies cool completely on a rack, store in an airtight container layered with parchment or wax paper.
- They keep at room temperature for up to 5 days maintaining softness.
- For longer storage, freeze baked cookies in a single layer and transfer to freezer bags. Thaw at room temperature before serving.
| Make-Ahead Method | Storage Duration | Key Tip |
|---|---|---|
| Dough refrigerated | 1 to 2 days | Let soften 10-15 min before baking |
| Dough frozen | Up to 3 months | Portion in balls, freeze on tray first |
| Baked cookies stored | 5 days at room temp | Use airtight container with parchment layers |
| Baked cookies frozen | Up to 3 months | Thaw fully before enjoying |
“Chilling or freezing the dough intensifies the cinnamon-sugar flavor and preserves the tender crumb of Amish Snickerdoodle Cookies,” is something we’ve experienced every time we bake ahead.
By using these make-ahead tips, we can always have warm cinnamon-scented delights ready to brighten any moment.
Instructions
Let’s dive into the step-by-step process for making our Amish Snickerdoodle Cookies that feature a soft texture and a perfect cinnamon-sugar crust.
Prep Work
- Preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Measure and sift together the following dry ingredients in a medium bowl:
- All-purpose flour
- Cream of tartar
- Baking soda
- Salt
- In a small bowl, prepare the cinnamon-sugar coating by combining:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Mixing the Dough
- In a large mixing bowl, cream together:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
Use an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated.
- Add 2 teaspoons vanilla extract and mix until combined.
- Gradually add the sifted dry ingredients to the wet mixture. Mix on low speed until just combined to avoid overmixing, which can toughen the cookies.
Shaping the Cookies
- Scoop rounded tablespoons of dough using a cookie scoop or spoon.
- Roll each scoop into a smooth ball between your palms. Aim for uniform sizes to ensure even baking.
Coating the Cookies
- Roll each dough ball generously in the prepared cinnamon-sugar mixture.
- Ensure each cookie is thoroughly coated to achieve the iconic crisp cinnamon-sugar crust.
Baking the Cookies
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 8–10 minutes, or until the edges begin to set but the centers remain soft.
- For a perfectly soft yet crisp cookie, avoid overbaking.
Cooling and Serving
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
- Transfer the cookies to a cooling rack to cool completely.
- Serve once cooled or enjoy warm for an irresistible, gooey treat.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat Oven | 375°F (190°C) | – | |
| Bake Cookies | 375°F (190°C) | 8-10 minutes | Edges set, centers soft |
| Cool on Sheet | Room temperature | 5 minutes | Allows cookies to firm up slightly |
| Cool on Rack | Room temperature | Until completely cool | Prevents sogginess |
Storage Suggestions
To keep our Amish Snickerdoodle Cookies soft and flavorful, proper storage is essential. Follow these steps to preserve their delightful texture and cinnamon-sugar crust.
Storing Baked Snickerdoodles
- Allow cookies to cool completely on a cooling rack before storing to prevent moisture buildup.
- Place the cookies in an airtight container to maintain freshness.
- Store at room temperature for up to 5 days. This keeps the cookies soft and preserves their flavor.
- To avoid sticking, separate layers with parchment paper or wax paper.
Freezing Baked Cookies
- For longer storage, snap-frozen cookies keep best quality.
- Place cooled cookies in a single layer on a baking sheet and freeze for 1 hour.
- Transfer the frozen cookies to an airtight freezer-safe container or freezer bag.
- Label with the date and consume within 3 months.
- Thaw at room temperature for about 30 minutes before serving to enjoy the soft texture.
Freezing Cookie Dough
- Portion dough into tablespoon-sized balls and roll in cinnamon-sugar.
- Arrange dough balls on a baking sheet lined with parchment paper and freeze for at least 1 hour.
- Transfer frozen dough balls into labeled freezer bags or containers.
- Keep frozen for up to 3 months.
- When ready to bake, roll balls again in cinnamon-sugar if needed and bake from frozen, adding 1-2 minutes to baking time.
| Storage Method | Container Type | Storage Time | Temperature | Notes |
|---|---|---|---|---|
| Baked Cookies | Airtight Container | Up to 5 days | Room Temperature | Separate layers with parchment paper |
| Frozen Baked Cookies | Freezer Bag/Container | Up to 3 months | 0°F (-18°C) | Freeze in single layer first |
| Frozen Dough Balls | Freezer Bag/Container | Up to 3 months | 0°F (-18°C) | Bake from frozen, adjust baking time |
“Proper storage is key to reliving the fresh-baked experience of our Amish Snickerdoodle Cookies anytime we crave their soft, cinnamon-kissed perfection.“
By following these storage suggestions, we ensure our snickerdoodles stay moist, tender, and bursting with the warm cinnamon flavor we love.
Conclusion
Amish Snickerdoodle Cookies bring a timeless charm to any kitchen with their soft texture and warm cinnamon-sugar coating. Baking them is more than just making cookies—it’s creating a cozy experience filled with inviting aromas and comforting flavors.
With the right ingredients, equipment, and storage tips, we can enjoy these delightful treats anytime without hassle. Whether you’re baking for a special occasion or a simple snack, these cookies never fail to impress. Let’s keep this cherished recipe a staple in our baking repertoire and share the joy it brings.
Frequently Asked Questions
What makes Amish Snickerdoodle cookies unique?
Amish Snickerdoodle cookies are known for their soft texture and distinctive cinnamon-sugar coating, rooted in Amish baking traditions. The balance of sweetness with a slight tang from cream of tartar creates their comforting, classic flavor.
What are the key ingredients in Amish Snickerdoodle cookies?
The key ingredients include all-purpose flour, cream of tartar, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and a cinnamon-sugar mixture for coating.
What equipment do I need to bake Amish Snickerdoodles?
You’ll need mixing bowls, an electric mixer, measuring cups and spoons, a whisk, rubber spatula, baking sheets, parchment paper or silicone mats, a cooling rack, and a small bowl for the cinnamon-sugar coating.
Can I prepare the dough ahead of time?
Yes, you can chill the dough for 1 to 48 hours to improve flavor and texture or freeze portioned dough balls for up to 3 months before baking.
How should I store baked Amish Snickerdoodle cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper. For longer storage, freeze them properly to maintain freshness.
How do I bake Amish Snickerdoodle cookies perfectly?
Preheat oven to 375°F (190°C). Roll dough balls in cinnamon-sugar coating, place on baking sheets, and bake for 8-10 minutes until edges set but centers remain soft. Cool before serving.
What is the best way to enjoy Amish Snickerdoodles?
Serve them warm fresh from the oven for the best taste and softness, enjoying their rich cinnamon aroma and tender crumb.