Amish Snickerdoodles

5 from 1 vote

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.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: Amish

Servings: cookies

Calories: 195kcal

Author: Audrey Wood

Cost: $10

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

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Recipe 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.

Nutrition