These Amish Snickerdoodles are super soft with just the right amount of sugar and cinnamon spice. They are so quick and easy to make too! You can have a fresh batch of cookies in mere minutes.
These Amish Snickerdoodles have crisp edges and super soft and chewy middles. They have just the right amount of cinnamon spice and are so easy to make. There’s no need to chill the dough either!
I love sharing Amish Recipes. They always use simple ingredients, are family friendly, and are just super comforting. Some of my other favorite Amish cookies are these Amish Pumpkin Cookies and Amish Chocolate Chip Cookies.
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❤️ Why you’ll love this recipe
- Soft and chewy: No thin and crunchy or hockey puck cookies here. These cookies are perfectly soft and chewy.
- Perfect for holiday gifts: These are such a delicious treat to gift friends, family, and coworkers for Christmas or other holidays.
- Simple ingredients: These snickerdoodles call for simple pantry staple ingredients.
🥣 Ingredients needed
Complete list of ingredients and amounts can be found in the recipe card below.
For this recipe, you will need:
- Unsalted butter: You’ll want to bring your butter to room temperature. If your butter is too warm, it can cause your cookies to become flat.
- Sugar
- Eggs
- All purpose flour
- Cream of tartar: The cream of tartar will add a little tang that transforms these cookies from sugar cookies to snickerdoodles.
- Baking soda
- Salt
- Cornstarch: This will help thicken the cookies.
- Cinnamon and sugar: To create a mixture to roll the cookies in.
🔪 Equipment needed
You’ll need a hand or stand mixer, large mixing bowl, and a baking sheet. I like to use parchment paper to bake my cookies on but you can just grease your baking sheets instead, if needed.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 400° F and lining a baking sheet with parchment paper (not wax paper).
In a large mixing bowl cream together the sugar and butter (image 1).
Next, add in the eggs, flour, cream of tartar, baking soda, cornstarch and salt. Mix until well combined but do not over mix (image 2).
In a small bowl combine the sugar and cinnamon for the topping. Roll the dough into balls (about 3 tablespoons of dough) and then dip the dough balls into the cinnamon sugar mixture (image 3).
Bake about 6 cookies per sheet for 8 to 10 minutes or until the edges are golden brown. Let the cookies rest for 10 minutes on the baking sheet before transferring.
👩🏻🍳 Tips
- Do not over soften your butter. If your butter is too warm it can cause your cookies to become flat.
- Use fresh cream of tartar and baking soda for the best results.
🥡 How to store leftovers
Store leftover cookies at room temperature in an airtight container. They will be good for up to four days after making.
📋 Recipe FAQs
The cream of tartar give the cookies a little bit of tang which makes them different from plain sugar cookies.
Both the addition of cream of tartar and cinnamon differentiate the two cookies.
Your cookie dough or the butter in your cookie dough were too hot. Alternatively, your baking sheet could have been hot or your flour was measured inaccurately. Another reason for cookies being flat or spreading too much is an uneven oven temperature.
Other recipes you may like:
If you tried these Amish Snickerdoodles or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Amish Snickerdoodles
Equipment
- Baking sheet
- Hand or stand mixer
Ingredients
For the cookie dough
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups sugar
- 2 large eggs
- 2 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch
For the cinnamon sugar topping
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Begin by preheating your oven to 400° F and lining a baking sheet with parchment paper (not wax paper).
- In a large mixing bowl cream together the sugar and butter.1 cup unsalted butter, 1 ½ cups sugar
- Next, add in the eggs, flour, cream of tartar, baking soda, cornstarch and salt. Mix until well combined but do not over mix.2 large eggs, 2 ¾ cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cornstarch
- In a small bowl combine the sugar and cinnamon for the topping.2 tablespoons sugar, 1 teaspoon cinnamon
- Roll the dough into balls (about 3 tablespoons of dough) and then dip the dough balls into the cinnamon sugar mixture.
- Bake about 6 cookies per sheet for 8 to 10 minutes or until the edges are golden brown. Let the cookies rest for 10 minutes on the baking sheet before transferring.
Notes
- Do not over soften your butter. If your butter is too warm it can cause your cookies to become flat.
- Use fresh cream of tartar and baking soda for the best results.
Sue says
when I was a kid my mother made snickerdoodles for Christmas. She added almond or lemon extract and we dipped them in either red or green sugar sprinkles making them Christmas special.
Audrey says
Thank you for sharing such a lovely and festive idea.