Snickerdoodles IV
Snickerdoodles are sugar cookies lightly dusted with cinnamon. They have a characteristically crackly surface, and can be crisp or soft, depending on preference. Some variants include nutmeg, raisins, or nuts. They are a traditional Christmas cookie in North America. The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word for "snail noodles" (schneckennudeln).
Ingredients
- 344 g (2 ¾ cups or 24 oz) all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsp cream of tartar
- 300 g (1½ cups or 9 oz) superfine sugar
- 110 g (½ cup or 4 oz) butter
- 100 g (½ cup or 4 oz) shortening
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp sugar
- 1½ tsp cinnamon
Ingredients for 36 servings (1 kg) · the original recipe
Method
- 1
Preheat oven to 350°F.
Oven - 2
Mix flour, salt, baking soda, cream of tartar. Set aside.
- 3
Beat butter, shortening and sugar.
- 4
Beat in eggs and vanilla.
- 5
Gradually add dry ingredients, mixing fully.
- 6
Roll into 1 tbsp balls.
- 7
Mix sugar and cinnamon.
- 8
Roll balls in sugar-cinnamon mixture.
- 9
Refrigerate for 30 minutes.
- 10
Bake for 10 minutes or until crisp and light brown.
Oven - 11
Let cool completely before eating.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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