I was testing out several snickerdoodle cookie recipes when I tried out these snickerdoodle cookies from one of my Mom’s old order Amish cookbooks. I was quite happy to discover that they tasted just like the ones my Amish grandmother made for us when we were kids. Even my husband couldn’t get enough of these snickerdoodle cookies, saying they were just like the ones he grew up on too! Some snickerdoodle cookies are more soft and thick, but these Amish snickerdoodle cookies are thin and crispy with a softer center, just like old fashioned snickerdoodle cookies. If you prefer a softer snickerdoodle cookie, be sure to try my recipe for soft and chewy snickerdoodle cookies. Also, be sure to check out the list of our favorite cookie recipes below the recipe card for more cookie inspiration!
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Amish Snickerdoodle Cookies (thin and crispy)
Equipment
- Cookie sheets (linked below)
- Mixing bowl (linked below)
- Stainless steel measuring cups (linked below)
- Baker's spoon (linked below)
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup softened butter
- 1 large egg room temperature.
- 1 1/3 cups flour *see note
- 3/4 teaspoon cream of tarter
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
For the cinnamon topping:
- 1 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons cinnamon
Instructions
Preheat oven to 350:
- Cream the sugar and butter together in a medium sized mixing bowl. Whisk in the egg until the mixture is smooth and well combined. Whisk the flour, cream of tarter, baking soda and salt together in a separate bowl, then add the dry ingredients to the wet ingredients, mixing until well combined and no streaks of flour remain. The dough should be soft, but roll-able *see note.
- Combine the sugar and cinnamon for the topping, then shape the cookie dough into balls and roll them in the cinnamon sugar. Place the cinnamon coated balls of dough onto greased cookie sheets (several inches apart because these cookies spread a good bit), then bake in the preheated oven for 10-12 minutes, or until set in the centers. If baking with two baking sheets, be sure to rotate the cookies halfway through baking.
- Allow the cookies to cool before removing from the cookie sheets, then enjoy! Storage notes and more below.
Notes
Equipment needed for these Amish snickerdoodle cookies:
- Cookie sheets I prefer to use my Nordic Ware (not an ad) baking sheets to bake these snickerdoodle cookies.
- Mixing bowl A mixing bowl or two are needed to combine the wet and dry ingredients. If you prefer to use your stand mixer instead of mixing up the dough by hand, you can also use the bowl that comes with your stand mixer.
- Measuring cups You will need measuring cups to measure out the ingredients listed for these snickerdoodles. My preference is to use stainless steel measuring cups.
- Baker’s spoon A baker’s spoon is useful for creaming the butter and for combining the dry ingredients into the wet. I find a whisk to work best for mixing the egg into the creamed butter and sugar.
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Other Amish cookie recipes you may enjoy:
- Molasses cookies
- Sand tarts
- Chocolate chip cookies
- Chocolate whoopie pies
- Sugar cookie whoopie pies
- Oatmeal whoopie pies
- Cream cheese cookies
Ingredients needed for these Amish snickerdoodle cookies: butter, egg, baking soda, salt, all purpose flour, cream of tartar, cinnamon and sugar.
Why you should always use fresh ingredients for cookies:
Getting cookies to bake well and taste great depends a lot on the freshness of your ingredients. While it is important to use fresh flour, eggs, butter and more, it is especially important to use fresh baking soda and cream of tartar for these snickerdoodle cookies. Baking soda is the leavening agent in these cookies and can lose its rising power over time if left at room temperature for more than 6 months. Cream of tarter gives these snickerdoodles their signature tanginess, which can also be lost if the cream of tartar is too old. When in doubt, check the expiration dates and grab some fresh ingredients from the grocery store as needed!
Step 1: Cream the sugar and butter together in a medium sized mixing bowl. Whisk in the egg until the mixture is smooth and well combined. Whisk the flour, cream of tarter, baking soda and salt together in a separate bowl, then add the dry ingredients to the wet ingredients, mixing until well combined and no streaks of flour remain. The dough should be soft, but roll-able.
Step 2: Combine the sugar and cinnamon for the topping, then shape the cookie dough into balls and roll them in the cinnamon sugar. Place the cinnamon coated balls on greased cookie sheets (several inches apart because these cookies spread a good bit), then bake in the preheated oven for 10-12 minutes, or until set in the centers. If baking with two baking sheets, be sure to rotate the cookies halfway through baking.
Step 3: Allow the cookies to cool before removing from the cookie sheets, then enjoy!
Storage for these thin and crispy Amish snickerdoodle cookies:
These snickerdoodle cookies can be kept tightly wrapped or in an airtight container at room temperature for up to 5 days. If you wish to store them for longer, they can also be frozen in an airtight container for several months.
Did the Amish invent snickerdoodles?
There are varied opinions on where snickerdoodles originated from, but some do say the cookies originated from Germany due to the name “snickerdoodle”. It is possible that the Amish had some play in developing the snickerdoodle cookies into what they are today, but most likely it was a recipe passed down from various families originating from Germany and New England. I don’t think snickerdoodles are necessarily an Amish invention, more of a German-American cookie with an unknown origin. But, as with many of my recipes, I like to give credit to the Amish community if I adapt one of their recipes. Hence, the name “Amish snickerdoodle cookies” on this blog post.
Feel free to pin this recipe for later and be sure to tag me on Instagram to show off a photo of your own snickerdoodle cookies. Thank you for your support!
Would like a snicker doodle recipe for a thicker softer cookie.
Sure, I will work on adding the soft and thick snickerdoodle cookie recipe next week, stay tuned!
I did not love the Amish Snickerdoodles. The ratio of butter to flour in this recipe is off. Comparing it to other recipes the amount of butter here is about 1/3 higher. This results in greasy cookies. Yes, they are thin and crisp but the overall effect is not cookie like.
I would not make them again.
I’m sorry to hear you did not enjoy them. These are my family’s preference for snickerdoodles because we love how thin and crisp they are. I haven’t had them turn out greasy so I’m wondering if maybe it depends on the brand of butter you use? I personally use butter from Aldi or Sam’s and avoid Great Value brand butter for this reason.