Snickerdoodles are a timeless classic loved for their soft, cinnamon-sugar coating and tender texture. Our Cut Out Snickerdoodle Recipe takes this beloved cookie to the next level by giving you the perfect dough to roll, cut, and decorate. Whether you’re baking for the holidays or just craving a sweet treat, these cookies bring a fun twist to the traditional snickerdoodle.
Ingredients
To create the perfect Cut Out Snickerdoodle Cookies, we carefully select every component that contributes to their soft texture and signature cinnamon-sugar coating. Below you’ll find everything we use to craft these delightful treats with precision.
Dry Ingredients
Our Dry Ingredients form the base of the dough, providing structure and flavor. We measure each with accuracy for consistent results.
- 2 ¾ cups all-purpose flour, sifted
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons ground cinnamon
Wet Ingredients
The Wet Ingredients ensure the dough remains tender and flavorful, balancing the dry elements perfectly.
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Coating Mixture
The classic snickerdoodle signature comes from this cinnamon-sugar coating. We mix it just right to sprinkle on the rolled dough for that iconic sparkle and spice punch.
| Ingredient | Measurement |
|---|---|
| Granulated sugar | ¼ cup |
| Ground cinnamon | 2 tablespoons |
We roll each cut-out dough piece in this mixture before baking, creating the irresistible crisp and warmly spiced exterior unique to Cut Out Snickerdoodles.
Equipment Needed
To successfully make our Cut Out Snickerdoodle Recipe, having the right equipment is essential for achieving perfect dough consistency and beautifully shaped cookies. Here is the list of tools we rely on to create these delicious treats:
- Mixing Bowls – Use a large bowl for dry ingredients and a separate one for wet ingredients to ensure even mixing.
- Electric Mixer – A stand or handheld electric mixer helps cream the butter and sugar smoothly, creating a light, fluffy dough base.
- Measuring Cups and Spoons – Accurate measurement of ingredients like flour, sugar, and spices guarantees consistent results.
- Rolling Pin – Essential for rolling out the dough evenly to the desired thickness for cutting shapes.
- Cutting Board or Baking Mat – Provides a smooth, non-stick surface ideal for rolling and cutting dough.
- Cookie Cutters – Use festive or classic shapes to cut out the dough. Metal or plastic cutters both work well.
- Baking Sheets – Flat, rimmed sheets allow cookies to bake evenly without spreading too much.
- Parchment Paper or Silicone Baking Mats – Prevent sticking and promote even browning on the baking sheet.
- Cooling Rack – Allows cookies to cool uniformly without becoming soggy underneath.
- Spatula – Helpful for transferring cut dough onto baking sheets gently.
- Small Bowl for Cinnamon Sugar – Perfect for rolling cut cookies in the cinnamon sugar coating before baking.
To summarize the key equipment and their purpose, please refer to the table below:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate mixing of wet and dry ingredients |
| Electric Mixer | Creaming butter and sugar for fluffy dough |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Rolling Pin | Rolling dough evenly |
| Cutting Board/Baking Mat | Non-stick surface for cutting dough |
| Cookie Cutters | Shaping cookies |
| Baking Sheets | Even baking |
| Parchment Paper/Mats | Prevent sticking and promote even browning |
| Cooling Rack | Cooling cookies evenly |
| Spatula | Transferring cookies |
| Small Bowl | Holding cinnamon sugar for coating |
With these tools ready at hand, we set the stage for crafting perfectly shaped and evenly baked Cut Out Snickerdoodles that carry that classic cinnamon-sugar sparkle and delightful texture.
Make-Ahead Instructions
To ensure our Cut Out Snickerdoodle Recipe maintains its signature soft texture and crisp cinnamon-sugar coating, follow these make-ahead instructions for the best results.
Preparing the Dough in Advance
- Once the dough is mixed and shaped into a ball, wrap it tightly in plastic wrap. This prevents drying and keeps flavors intact.
- Refrigerate for at least 2 hours or up to 48 hours. This resting period allows the dough to firm up, making it easier to roll out and cut with cookie cutters.
- For longer storage, we can freeze the dough. Wrap it twice — first in plastic wrap, then in aluminum foil or a freezer bag — and freeze for up to 3 months.
| Storage Method | Temperature | Duration | Note |
|---|---|---|---|
| Refrigeration | 35°F to 40°F (2°C to 4°C) | 2 to 48 hours | Ideal for next day baking and enhanced flavor. |
| Freezing | 0°F (-18°C) | Up to 3 months | Thaw overnight in refrigerator before use. |
Thawing and Rolling Out Dough
- If frozen, transfer dough to the refrigerator 24 hours before baking. This gradual thawing keeps dough from becoming too sticky.
- Lightly flour your rolling surface and roll the dough to a uniform thickness of about ¼ inch for even baking.
- Dip cookie cutters into flour before pressing to prevent sticking and achieve clean cut edges.
Coating and Baking Later
- Apply the cinnamon-sugar coating immediately after cutting. This ensures the classic sparkle adheres well.
- Arrange cut cookies on parchment-lined baking sheets, cover loosely with plastic wrap, and refrigerate for up to 24 hours before baking.
- Cold dough straight from the fridge helps the cookies hold their shape, preventing excessive spreading.
By following these Make-Ahead Instructions, we guarantee consistent texture, vibrant cinnamon aroma, and beautifully shaped Cut Out Snickerdoodles every time we bake.
Instructions
Follow these detailed steps to create perfectly soft and beautifully shaped Cut Out Snickerdoodles that carry the classic cinnamon-sugar sparkle in every bite.
Preparing the Dough
- In a medium bowl, whisk together the dry ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- In a large mixing bowl, cream together wet ingredients using an electric mixer on medium speed until light and fluffy:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- Add 2 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons pure vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.
- In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon for the signature cinnamon-sugar coating.
Chilling the Dough
- Wrap the dough tightly in plastic wrap to prevent drying out.
- Refrigerate for a minimum of 2 hours or up to 48 hours to improve flavor and make rolling easier.
- For longer storage, freeze the dough for up to 3 months.
- Before rolling, thaw frozen dough gradually in the refrigerator overnight to maintain consistency and prevent stickiness.
Rolling and Cutting Out Cookies
- Lightly flour a clean surface and rolling pin to avoid sticking.
- Roll dough to a uniform thickness of ¼ inch for even baking.
- Dip cookie cutters into flour to prevent dough from sticking.
- Cut out desired shapes and transfer them to a parchment-lined baking sheet.
- Before baking, lightly brush or sprinkle each cutout with the prepared cinnamon-sugar coating for that classic sparkle and spice.
- For best shape retention, refrigerate the cut cookies on the baking sheet for at least 30 minutes before baking.
Baking the Cookies
| Step | Details |
|---|---|
| Oven Temperature | Preheat to 375°F (190°C) |
| Baking Time | 8–10 minutes |
| Cookie Appearance | Edges set and lightly golden |
| Internal Texture | Soft and chewy |
- Place the chilled baking sheet in the preheated oven.
- Bake for 8–10 minutes or until edges become firm but centers remain soft.
- Avoid overbaking to preserve snickerdoodle softness.
Cooling and Storing
- Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire cooling rack to cool completely and maintain texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Layer cookies with parchment paper to prevent sticking if stacking is necessary.
- For longer storage, freeze baked cookies in airtight containers for up to 3 months.
- Thaw frozen cookies at room temperature before serving to enjoy the full soft texture and vibrant cinnamon aroma.
Tips for Perfect Cut Out Snickerdoodles
To master our Cut Out Snickerdoodle Recipe, we follow these essential tips that guarantee consistent shape, texture, and the signature cinnamon-sugar flavor.
1. Chill the Dough Thoroughly
Chilling the dough is crucial. We recommend refrigerating it for at least 2 hours or ideally overnight. This step firms the dough making it easier to roll and cut precise shapes without spreading during baking. Remember:
“Cold dough is happy dough”—it retains form and enhances flavor.
2. Flour Your Surface and Rolling Pin
To prevent sticking, generously dust your rolling surface and rolling pin with flour. Use a light touch to avoid incorporating too much extra flour into the dough which can make the cookies tough.
3. Roll Uniformly to 1/4 Inch Thickness
Even thickness is key for uniform baking. We suggest rolling the dough to 1/4 inch (6 mm) thickness. If you have rolling pin rings or guides, use those for precision.
| Aspect | Recommendation |
|---|---|
| Dough Thickness | 1/4 inch (6 mm) |
| Rolling Surface | Lightly floured |
| Rolling Pin | Lightly floured |
4. Use Sharp Cookie Cutters and Avoid Twisting
Select sharp-edged cookie cutters to cleanly cut shapes. Press straight down and lift without twisting to maintain crisp edges that bake evenly.
5. Refrigerate Cut Cookies Before Baking
After cutting, place the cookies on a baking sheet lined with parchment or silicone mat then refrigerate for 10-15 minutes before baking. This additional chilling helps prevent spreading.
6. Evenly Coat with Cinnamon-Sugar Mixture
For the classic snickerdoodle sparkle and spice:
- Dip cookie tops lightly in the cinnamon-sugar mix or brush with egg wash then sprinkle coating evenly.
- Avoid oversaturating which can cause soggy spots.
7. Bake at 375°F (190°C) and Watch Timing Closely
Bake for 8–10 minutes until edges are set and just start to brown. The centers should remain soft. Oven temperatures vary so watch carefully in the last minutes.
8. Cool on Wire Rack
Transfer cookies with a spatula to a wire rack to cool completely. This lets air circulate preventing sogginess underneath.
By following these tips we ensure our Cut Out Snickerdoodles bake perfectly every time — beautifully shaped, soft-centered, with a dazzling cinnamon-sugar crust.
Variations and Add-Ins
To make our Cut Out Snickerdoodle Recipe more exciting and personalized, we can explore several creative variations and add-ins. These options enhance flavor, texture, and appearance without compromising the classic cinnamon-sugar charm.
Spice It Up: Cinnamon and Beyond
While the cinnamon-sugar coating defines snickerdoodles, we can intensify and diversify the spice profile by:
- Adding a pinch of ground nutmeg or ground cardamom to the dry ingredients for a warm aromatic boost.
- Using pumpkin pie spice or a blend of cloves and ginger to transform the cookies into a festive treat.
- Incorporating extra ground cinnamon into the dough itself to deepen the cinnamon essence throughout every bite.
Flavorful Fillers and Mix-Ins
For texture contrast and extra bursts of flavor, consider folding in the following add-ins after creaming the butter and sugar:
| Add-In | Quantity | Effect |
|---|---|---|
| Mini chocolate chips | 1/2 cup | Adds sweet melty pockets |
| Chopped pecans | 1/3 cup | Provides crunch and nuttiness |
| Dried cranberries | 1/3 cup | Introduces tart chewy surprises |
| White chocolate chunks | 1/2 cup | Sweetens and adds rich texture |
Before rolling the dough, gently fold these mix-ins in so they distribute evenly without compromising the dough’s rollability.
Decorating Ideas for Cut Outs
Since our recipe allows us to roll and cut the dough, decorating opportunities abound:
- Use colored sanding sugar or sprinkles lightly dusted onto the cinnamon-sugar coating for a festive touch.
- After baking and cooling, decorate with royal icing or glaze piped over the cookies for added sweetness and visual appeal.
- Sprinkle a light dusting of powdered sugar for a delicate wintery effect just before serving.
Alternative Flours and Sweeteners
For those looking to tweak the recipe’s nutritional profile or flavor depth:
| Ingredient | Substitute Option | Notes |
|---|---|---|
| All-purpose flour | Whole wheat pastry flour | Slightly denser texture |
| Granulated sugar | Coconut sugar or maple syrup | Adds caramel undertones |
| Butter | Vegan butter or coconut oil | Adjust chilling time slightly |
Always adjust liquid ratios and chilling times when making substitutions to maintain the ideal dough consistency.
Conclusion
Cut Out Snickerdoodles offer a fun and delicious twist on a classic favorite. With the right techniques and attention to detail, we can create cookies that are not only visually appealing but also bursting with that signature cinnamon-sugar flavor. Whether for holidays or everyday treats, these cookies bring joy to baking and sharing.
By experimenting with variations and decorations, we keep the tradition fresh and exciting. With patience and practice, mastering this recipe becomes a rewarding experience that delights both bakers and cookie lovers alike.
Frequently Asked Questions
What is a Cut Out Snickerdoodle cookie?
Cut Out Snickerdoodles are a variation of traditional snickerdoodles made from rolled dough that’s cut into shapes using cookie cutters. They have the soft texture and cinnamon-sugar coating typical of snickerdoodles, making them perfect for decorating and holiday baking.
What ingredients are needed for Cut Out Snickerdoodles?
Key ingredients include all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, unsalted butter, granulated sugar, eggs, vanilla extract, and a cinnamon-sugar mixture for coating.
Why is chilling the dough important?
Chilling the dough for at least 2 hours firms it up for easier rolling and cutting, enhances flavor, and helps maintain the cookie shape during baking.
How thick should I roll the dough?
Roll the dough evenly to about 1/4 inch thickness. This ensures uniform baking and keeps cookies soft with a crisp cinnamon-sugar crust.
What baking temperature and time should I use?
Preheat the oven to 375°F (190°C) and bake the cookies for 8–10 minutes until edges are set and lightly golden, keeping centers soft.
Can I freeze the dough?
Yes, cookie dough can be wrapped tightly and frozen for up to 3 months. Thaw slowly in the refrigerator before rolling to avoid stickiness.
How do I prevent cookies from spreading too much?
Use sharp cookie cutters without twisting, chill cut cookies before baking, and avoid over-creaming butter and sugar for better cookie shape.
What tools are essential for making Cut Out Snickerdoodles?
Essential tools include mixing bowls, an electric mixer, measuring cups/spoons, rolling pin, cookie cutters, baking sheets, parchment paper, cooling rack, spatula, and a small bowl for cinnamon-sugar coating.
Can I customize the recipe?
Yes! You can add spices like nutmeg, mix-ins such as mini chocolate chips or nuts, and decorate with colored sugar or royal icing to make unique versions.
How should I store finished Cut Out Snickerdoodles?
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage to maintain freshness.