Amish Snickerdoodle Cookies

Published Date:

Amish Snickerdoodle cookies are a classic treat known for their soft, chewy texture and irresistible cinnamon-sugar coating. This version brings an old-fashioned charm with a slightly crispy edge, a melt-in-your-mouth center, and the perfect balance of sweet and spicy. Whether you’re baking them for a family gathering, a holiday event, or just because, these cookies are sure to become a favorite in your baking rotation. The unique twist in the recipe comes from the option to use a combination of butter and Crisco, giving them an extra-soft texture that stays fresh longer.

Photo Courtesy of Amish-Heritage.org

Why You’ll Enjoy These Amish Snickerdoodle Cookies:

  • Soft and chewy with a slight crisp around the edges.
  • Classic cinnamon-sugar flavor that's always a crowd-pleaser.
  • Easy to make with basic ingredients that you probably already have at home.
  • Freezer-friendly, making them great for prepping ahead of time.

Ingredients:

  • 1 cup butter, softened (or use ½ cup butter & ½ cup Crisco)
  • 1 ¼ cup sugar
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 - 2 teaspoons ground cinnamon

Cinnamon Mixture:

  • ¼ cup sugar

  • 1 tablespoon cinnamon

How to Make Amish Snickerdoodle Cookies:

  1. Preheat your oven to 375°F (190°C).

  2. In a large mixing bowl, cream together the butter and sugar until smooth and fluffy. Add the eggs, one at a time, and beat well after each addition.

  3. In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients and mix until fully incorporated.

  4. Scoop dough into 1 ½-inch balls. Roll each ball in the cinnamon-sugar mixture until well-coated.

  5. Place the cookie balls on greased cookie sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are lightly browned around the edges.

  6. Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. Store in an airtight container or freeze for longer freshness.

Popular Substitutions & Additions:

  • Substitute Crisco for butter: This will create a softer texture and help the cookies stay fresh longer.
  • Use a mix of brown and white sugar: For a slightly richer flavor and a bit of extra chewiness.
  • Add a pinch of nutmeg or vanilla: To give the cookies a warm, aromatic flavor.
  • Make cookie bars: Press the dough into a 9x13-inch pan and bake at 350°F for about 25 minutes.

Amish Snickerdoodle Cookies FAQs:

  • Can I make these cookies ahead of time? Yes, you can freeze the dough for up to 3 months. Simply scoop the dough into balls, freeze them on a baking sheet, and transfer them to a sealed bag once frozen. Bake directly from the freezer, adding a couple extra minutes to the baking time.
  • Why do I need cream of tartar? Cream of tartar helps give snickerdoodles their signature soft texture and contributes to the tangy flavor that sets them apart from other sugar cookies.
  • Can I reduce the cinnamon-sugar coating? Yes, you can reduce the cinnamon and sugar to your taste preference. Some prefer a lighter coating while others love the extra spice!

Enjoy these melt-in-your-mouth cookies with a glass of milk or your favorite cup of tea!

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