Amish Snickerdoodles are a timeless treat that brings warmth and comfort with every bite. Known for their soft texture and cinnamon-sugar coating, these cookies have a rich history rooted in Amish baking traditions. They’re simple to make but deliver a delightful blend of buttery sweetness and a hint of tang from cream of tartar.
Ingredients
To create the perfect Amish Snickerdoodles Cookies, we need to gather a selection of fresh and high-quality ingredients. These components work together to deliver that signature soft texture and delicate cinnamon-sugar coating that defines this classic treat.
Dry Ingredients
We start by combining the essential dry ingredients that form the base of our dough:
- 2 ¾ cups all-purpose flour, sifted for lightness
- 2 teaspoons cream of tartar, which adds the traditional snickerdoodle tang
- 1 teaspoon baking soda, for gentle leavening
- ½ teaspoon salt, to balance the sweetness
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2 ¾ cups | Base structure of the dough |
| Cream of tartar | 2 teaspoons | Adds signature tang and texture |
| Baking soda | 1 teaspoon | Leavening for a soft crumb |
| Salt | ½ teaspoon | Balances flavors |
Wet Ingredients
Next, the wet ingredients will ensure our cookies are rich, creamy, and perfectly tender:
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar, for sweetness
- 2 large eggs, at room temperature for better mixing
- 1 teaspoon pure vanilla extract, for warmth and depth
| Ingredient | Amount | Preparation |
|---|---|---|
| Unsalted butter | 1 cup | Softened, room temperature |
| Granulated sugar | 1 ½ cups | – |
| Large eggs | 2 | Room temperature |
| Vanilla extract | 1 teaspoon | Pure |
Coating Mixture
The defining feature of our Amish Snickerdoodles is the sweet-spiced coating that envelopes each cookie before baking:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
We mix these two ingredients thoroughly to create the classic cinnamon-sugar blend that gives snickerdoodles their unmistakable aroma and slight crunch.
Equipment Needed
To make the perfect Amish Snickerdoodles, having the right equipment is essential. We recommend gathering the following tools to ensure smooth preparation and baking.
- Mixing Bowls: Use at least two large bowls—one for the dry ingredients and one for the wet ingredients. This helps with proper and even mixing.
- Electric Mixer or Stand Mixer: A hand-held or stand mixer with paddle attachments will make creaming the butter and sugar easier and achieve a smooth dough consistency.
- Measuring Cups and Spoons: Accurate measurement of ingredients like flour, sugar, and spices is critical. Opt for standard measuring cups and spoons marked clearly.
- Whisk and Spatula: Use a whisk to blend dry ingredients well and a silicone spatula for scraping down the sides of the bowls.
- Baking Sheets: We prefer heavy-duty cookie sheets to prevent warping and promote even baking.
- Parchment Paper or Silicone Baking Mats: Line your baking sheets to prevent sticking and ensure even browning of the cookies.
- Cooling Rack: Essential for cooling the cookies evenly while preserving their soft texture.
- Small Mixing Bowl: For mixing the cinnamon-sugar coating before rolling the dough balls.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate wet and dry ingredients mixing |
| Electric Mixer | Creaming butter and sugar for smooth dough |
| Measuring Cups & Spoons | Precise measurement for consistent results |
| Whisk & Spatula | Mixing and scraping down mixture |
| Baking Sheets | Baking cookies evenly without warping |
| Parchment Paper/Silicone Mat | Prevent sticking and promote even baking |
| Cooling Rack | Proper cooling to maintain texture |
| Small Bowl | Mixing cinnamon-sugar coating for rolling |
Instructions
Follow these detailed steps to create perfectly soft and flavorful Amish Snickerdoodles Cookies that everyone will love.
Preparing the Dough
- In a large mixing bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. This dry blend forms the essential base of our dough.
- In a separate large bowl, use an electric mixer to cream 1 cup unsalted butter (softened) with 1 ½ cups granulated sugar. Beat until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add 2 large eggs one at a time to the butter and sugar mixture, beating well after each addition for complete incorporation.
- Mix in 1 teaspoon vanilla extract to bring rich aroma and depth.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Shaping the Cookies
- Scoop dough using a tablespoon or cookie scoop to create uniform balls about 1 inch in diameter.
- Roll each dough ball lightly between your palms to smooth the shape.
- For crisp edges and soft centers, keep dough balls consistent in size.
Coating the Cookies
- In a small bowl, combine ¼ cup granulated sugar with 2 teaspoons ground cinnamon. This sweet-spiced coating is the hallmark of Amish Snickerdoodles Cookies.
- Roll each dough ball thoroughly in the cinnamon-sugar mixture. Ensure all surfaces are evenly coated to capture that signature cinnamon aroma and crunch.
Baking the Cookies
- Preheat the oven to 375°F (190°C). Line heavy-duty baking sheets with parchment paper or silicone baking mats for even heat distribution.
- Place the coated dough balls spaced about 2 inches apart to allow spreading.
- Bake for 8 to 10 minutes, or until edges are lightly golden but centers remain soft. The baking time ensures a perfect balance of chewiness and crisp texture.
- Remove cookies from the oven and transfer immediately onto a wire cooling rack. Allow them to cool for at least 10 minutes before serving to set their soft texture.
Ingredient and Measurement Summary
| Ingredient | Quantity | Details |
|---|---|---|
| All-purpose flour | 2 ¾ cups | Whisked with dry ingredients |
| Cream of tartar | 2 teaspoons | Provides signature tang |
| Baking soda | 1 teaspoon | Leavening agent |
| Salt | ½ teaspoon | Balances sweetness |
| Unsalted butter | 1 cup (softened) | Adds richness |
| Granulated sugar | 1 ¾ cups total | Divided for dough and coating |
| Eggs | 2 large | Binds and enriches dough |
| Vanilla extract | 1 teaspoon | Enhances flavor |
| Ground cinnamon | 2 teaspoons | For coating, adds warmth |
By carefully following these instructions we ensure our Amish Snickerdoodles Cookies come out with the perfect soft texture and the classic cinnamon-sugar coating that makes them irresistibly delicious.
Tips for Perfect Amish Snickerdoodles
To bake Amish Snickerdoodles that are tender, flavorful, and perfectly textured, we need to pay attention to a few key details in the dough preparation, baking process, and storage. These tips ensure every bite delivers the classic buttery softness with the signature cinnamon-sugar crunch.
How to Achieve the Right Texture
The beloved texture of Amish Snickerdoodles is soft and chewy with slightly crisp edges. Here’s how we can master it:
- Cream the butter and sugar thoroughly
Beat unsalted butter and granulated sugar together for at least 3 to 5 minutes until light and fluffy. This step incorporates air for a tender crumb.
- Use room temperature eggs
Eggs at room temperature mix more evenly, helping maintain dough consistency and moisture.
- Do not overmix once dry ingredients are added
Combine dry ingredients gently with the wet mixture. Overmixing develops gluten and makes cookies tough.
- Incorporate cream of tartar and baking soda precisely
The cream of tartar in combination with baking soda gives snickerdoodles their subtle tang and chewy texture. Omitting or substituting cream of tartar changes this balance.
- Shape uniform dough balls
Roll dough into consistent 1.5-inch balls to ensure even baking.
- Adjust baking time carefully
Bake at 375°F (190°C) for 8 to 10 minutes. The cookies should look set but soft in the center when removing from the oven.
| Texture Tip | Purpose | Result |
|---|---|---|
| Cream butter and sugar 3-5 mins | Incorporate air | Light tender crumb |
| Use room temp eggs | Even mixing | Moist consistent dough |
| Don’t overmix after dry addition | Prevent gluten overdevelopment | Soft chewy texture |
| Measure cream of tartar & baking soda | Chemical leavening and flavor development | Slight tang and chewiness |
| Uniform dough balls | Even cooking | Consistent cookie size and shape |
| Bake 8-10 mins at 375°F | Perfect doneness | Crisp edges soft centers |
Storage Suggestions
Proper storage preserves the freshness and softness of our Amish Snickerdoodles so we can enjoy them longer.
- Cool completely before storing
Place cookies on a wire rack until fully cooled to prevent sogginess.
- Use an airtight container
Store cookies in an airtight container at room temperature to keep them soft for up to 5 days.
- Layer with parchment paper
When stacking cookies, use parchment paper between layers to prevent sticking.
- Freezing for longer storage
Wrap cookies individually in plastic wrap and place in an airtight container or freezer-safe bag. Freeze up to 3 months. Thaw at room temperature before serving.
By applying these tips we ensure our Amish Snickerdoodles maintain their ideal texture and delicious flavor from baking day onward.
Variations and Serving Suggestions
To keep our Amish Snickerdoodles Cookies exciting and tailored to different tastes, we suggest exploring a variety of flavor and texture options. Here are some delicious variations and serving ideas to enhance this classic treat.
Variations to Try
- Brown Butter Snickerdoodles
Replace regular butter by browning it first. This adds a rich, nutty depth to the sweetness, enhancing the overall flavor complexity.
- Pumpkin Spice Snickerdoodles
Add 1 teaspoon of pumpkin pie spice to the cinnamon-sugar coating. This variation introduces warmly spiced fall notes perfect for seasonal enjoyment.
- Lemon Zest Twist
Incorporate 1 tablespoon of finely grated lemon zest into the dough. The bright citrus aroma balances the sweetness and adds freshness.
- Chocolate-Dipped Snickerdoodles
Once cooled, dip half of each cookie in melted dark or milk chocolate. Allow to set on parchment for a decadent finish.
- Soft and Chewy
Substitute half the all-purpose flour with cake flour. This yields an even softer, chewier cookie texture while maintaining that signature snickerdoodle tang.
Serving Suggestions
- Classic Pairing
Serve our cookies with a glass of cold milk or hot vanilla chai tea for a comforting snack.
- Ice Cream Sandwiches
Sandwich vanilla or cinnamon ice cream between two snickerdoodles for an indulgent dessert.
- Cookie Platter
Arrange alongside gingerbread, sugar cookies, and biscotti for festive gatherings.
- Crumbled Topping
Sprinkle broken pieces over vanilla pudding or yogurt to add texture and cinnamon flavor.
Flavor and Texture Comparison Table
| Variation | Flavor Profile | Texture Effect | Ideal Occasion |
|---|---|---|---|
| Brown Butter | Nutty, deeper butter flavor | Richer, slightly denser | Holiday baking |
| Pumpkin Spice | Warm, spiced cinnamon | Classic soft cookie | Autumn and Thanksgiving |
| Lemon Zest | Bright citrus notes | Light, refreshing | Spring and summer |
| Chocolate-Dipped | Sweet and slightly bitter | Crisp chocolate shell | Celebrations and gifts |
| Cake Flour Substitution | Mild sweetness with tang | Extra soft, chewy | Everyday snacking |
We encourage experimenting with these options to find your favorite way to enjoy our beloved Amish Snickerdoodles Cookies. Each variation brings a unique twist but preserves the heart of this cherished recipe.
Conclusion
Amish Snickerdoodles bring a timeless charm to any cookie collection with their perfect blend of soft texture and cinnamon-sugar sweetness. Making them at home is both rewarding and straightforward, allowing us to enjoy a classic treat steeped in tradition. With the right ingredients and techniques, these cookies turn out tender and flavorful every time.
Experimenting with variations or serving them alongside your favorite beverages adds a personal touch that keeps this recipe fresh and exciting. Whether for a cozy family gathering or a simple snack, Amish Snickerdoodles never fail to delight. Let’s keep baking and sharing these comforting cookies that connect us to a rich culinary heritage.
Frequently Asked Questions
What are Amish Snickerdoodles?
Amish Snickerdoodles are soft, cinnamon-sugar-coated cookies with a rich history in Amish baking. They combine buttery sweetness with a slight tang from cream of tartar, resulting in a tender, flavorful treat.
What ingredients are needed to make Amish Snickerdoodles?
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.
How do I achieve the perfect texture for Amish Snickerdoodles?
Cream butter and sugar thoroughly, use room temperature eggs, avoid overmixing the dough, and accurately measure cream of tartar and baking soda. Bake at 375°F for 8-10 minutes for a chewy yet crisp texture.
What equipment is necessary to bake Amish Snickerdoodles?
You’ll need two large mixing bowls, an electric mixer, measuring cups and spoons, a whisk, spatula, baking sheets, parchment paper or silicone mats, a cooling rack, and a small bowl for the cinnamon-sugar coating.
Can Amish Snickerdoodles be stored for later?
Yes, cool cookies completely and store them in an airtight container. Layer with parchment paper to prevent sticking. They can also be frozen for longer preservation.
Are there any popular variations of Amish Snickerdoodles?
Yes, variations include Brown Butter Snickerdoodles, Pumpkin Spice Snickerdoodles, Lemon Zest Snickerdoodles, Chocolate-Dipped Snickerdoodles, and a soft, chewy cake flour version.
What are good serving suggestions for Amish Snickerdoodles?
Serve them with milk or chai tea, use them to make ice cream sandwiches, arrange on a cookie platter, or crumble them as a dessert topping for added flavor and texture.