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A simple and comforting recipe for German Snickerdoodles featuring a soft, chewy center with a cinnamon-sugar coating, made from basic pantry ingredients.

  • Total Time: 1 hour 50 minutes
  • Yield: Approximately 24-30 cookies 1x

Ingredients

Scale
  • 1 teaspoon baking soda
  • 1.5 cups sugar
  • 0.5 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 cup softened butter (unsalted, Kerrygold preferred)
  • 2.75 cups sifted all-purpose flour (King Arthur preferred)
  • 2 eggs (room temperature)
  • 3 tablespoons sugar (for coating)
  • 2 teaspoons ground cinnamon (freshly ground preferred, for coating)

Instructions

  1. In a large bowl, beat the softened butter and 1.5 cups sugar together for 3–4 minutes until light, fluffy, and pale. Scrape down the bowl sides occasionally.
  2. Add eggs one at a time, beating well after each addition until fully incorporated.
  3. Whisk together sifted flour, cream of tartar, baking soda, and salt in another bowl. Gently fold into wet ingredients until just combined. Do not overmix.
  4. Cover dough and refrigerate for at least 1 hour or overnight for better flavor development and handling.
  5. Preheat oven to 350°F (175°C). Mix 3 tablespoons sugar and 2 teaspoons cinnamon in a shallow dish for coating.
  6. Roll chilled dough into 1-inch balls quickly before dough softens.
  7. Roll each dough ball in cinnamon sugar to coat completely.
  8. Place coated balls on parchment-lined baking sheets about 2 inches apart to allow spreading.
  9. Bake for 9–11 minutes at 350°F until edges are lightly golden and centers look slightly soft.
  10. Let cookies rest on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

Use butter rather than margarine or shortening for best flavor; if using salted butter, reduce added salt to 0.25 teaspoon., Cream of tartar is essential for classic snickerdoodle texture and tang; substitutes like 1 tablespoon vinegar or lemon juice change texture., Eggs can be substituted by 0.25 cup applesauce or mashed banana per egg for egg-free or softer cookies, but expect a more cake-like texture., Sifting flour is important to keep dough light; whole wheat flour can be used for nuttiness but results in denser cookies., Avoid using melted or too-soft butter to prevent cookies spreading too thin., Store cookies in an airtight container at room temperature up to a week., Freeze baked cookies in freezer-safe bags or containers for up to 3 months. Thaw at room temperature or warm briefly in microwave before serving.

  • Author: Laura
  • Prep Time: 1 hour 40 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: German

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 3500 kcal for entire batch
  • Fat: 160-180 grams total
  • Carbohydrates: 470-490 grams total
  • Protein: 30-34 grams total