The favorite cinnamon cookies recipe for the Christmas season are these easy snickerdoodle cookies recipe. They have the perfect shortbread consistency and flavor to make you happy during the holiday season.
If you're already on your Christmas cookie list then you're right to include this delicious, chewy, cinnamon-flavored shortbread cookie recipe. A perfect recipe to share in the good times with your family and a glass of warm milk.
What are Snickerdoodles?
Snickerdoodle cookies are a very popular shortbread recipe in the United States and may have German origins. But they are a favorite cookie recipe during the holiday season and are even one of the most prepared cookies at Christmas.
The easy sugar cookies are both cinnamon flavored and rolled in a mixture of cinnamon spice flavored sugar before being baked which gives them a nice golden color. They have a very chewy texture and are very tasty.
This recipe is very easy to make with simple ingredients except for one that is not very common to cookie recipes. The cream of tartar, in addition to the baking soda, would give it an even more chewy texture and a tangy taste.
Snickerdoodle recipe without cream of tartar
The traditional recipe has the particularity of using an ingredient not very usual in shortbread recipes. It gives it a tangy taste and makes its texture more chewiness, it is the cream of tartar. This is an ingredient that is often seen in meringue recipes because it will help stabilize the whites.
But it is possible to make this recipe and make it just as good by removing this ingredient and replace it with white vinegar or lemon juice.
Texture of Snickerdoodle Cookies
Snickerdoodle cookies are a very easy recipe to make and although you may think they are similar to shortbread cookies, their texture is still very different.
We can see this difference already in its composition because they contain more leavening agent which will help the dough to push to the cooking and give this soft texture but also in the mode of preparation. Indeed we incorporate more air during the creaming of the butter and the sugar in addition to the action of the cream of tartar (or baking powder) which will give more soft cookies.
Use quality unsalted butter with at least 80% fat. The butter should be at room temperature and well softened but not melted so that the dough can be used immediately. The butter should be beaten with an electric mixer on high speed to incorporate lots of air and give the cookies a soft texture.
Use granulated sugar or a fine powdered sugar for the dough so that it will blend in well. You can make a mixture of granulated sugar and brown sugar that adds extra flavor to cookie recipes
Medium to large eggs, especially at room temperature, for a nice, even batter.
You can run the eggs under hot water if you didn't have time to take them out in advance.
I use a wheat flour to make this recipe, the all purpose flour is recommended for making cookies.
Tip: to make gluten-free snickerdoodles, replace the all-purpose flour with rice flour or another gluten-free flour.
This recipe is traditionally prepared with cream of tartar, which serves as a leavening agent and gives a little tangy taste. Also with baking soda which helps to obtain a soft and chewy texture. In this recipe I replaced the cream of tartar with the same amount of baking powder.
Salt and vanilla
Add a small pinch of salt and pure liquid vanilla extract to bring out all the flavors and perfume in this cookie recipe.
Cinnamon Sugar Topping
Use a mixture of granulated sugar that is not too fine and will adhere well to the dough with ground cinnamon. The more you put in, the more colorful the cinnamon sugar mixture will be.
How to make snickerdoodle cookies recipe
Make the cookies dough
Start by preheating your oven to 350°F / 180°C and line a baking sheet with parchment paper.
Then cream the butter with the granulated sugar with an electric mixer or a stand mixer. Beat at high speed for about 2-3 minutes until the mixture increases in volume and is very creamy.
Then add the eggs one at a time and the liquid vanilla extract while running the mixer on medium speed until they are well incorporated with the other ingredients.
Then add the remaining dry ingredients, flour, baking powder (or cream of tartar), baking soda, salt and ground cinnamon (optional) while running on low speed. Mix the ingredients together in a small bowl until the dough forms a smooth ball.
In a small bowl, mix together the topping ingredients, granulated sugar and ground cinnamon.
Then form dough balls with your hands and roll them in the cinnamon sugar topping until the sugar sticks to the ball. If necessary repeat this step twice to make sure they are well coated with cinnamon sugar.
Then place your balls of dough on the prepared baking sheet, trying to space them out as they will puff up during baking. And just before you bake them, lightly press the balls with your hands or use the back of a spoon to flatten them a bit. This will ensure that the cookies don't puff up too much and are round as they will rise when baked.
Finally put the cookies to the oven for about 10 - 12 minutes depending on the diameter and the power of your oven. And until they are golden brown.
They will still be a little soft when they come out of the oven and will harden a little as they cool, so don't move them right away. Let them cool a bit before moving them and let them cool completely before serving.
Store and Freeze
At room temperature
These cinnamon shortbread cookies can be stored at room temperature for several weeks. And to keep them fresh, they should be stored in a storage box with an airtight lid
In the freezer
And you can also keep them for a very long time if you put them in storage bags after cooking and when they are completely cooled. And place in your freezer for up to 3 months.
Others Christmas recipes
Tips for successful snickerdoodle recipe.
Ingredients at the right temperature
Start this recipe by following the instructions correctly, but above all by using ingredients at room temperature. This will ensure that the dough is more homogeneous and easier to work with.
Mix the butter and sugar well
The texture of this cookies is very different from simple shortbread cookies. The butter will be whipped with the sugar at high speed until the mixture is voluminous and fluffy. The sugar will also dissolve and form a homogeneous and creamy mixture.The vigorous beating will incorporate air and help give the cookies a nice soft, chewy texture.
Do not over mix the dry ingredients
As with all cookie recipes, to avoid over developing the gluten in the flour, it is important to avoid over kneading the dough to keep it soft and melting. When incorporating the flour, either mix at a slow speed and when the dry ingredients are well incorporated, stop mixing. Or you can do this step with your hands or a wooden spoon to avoid over mixing.
The longer they are cooked the more they will harden and lose their chewy texture. So be careful to set a timer for about 10 minutes and when they are ready they will have that nice golden color and still be soft to the touch.
Others recipes with cinnamon
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- 160 g Butter - softened
- 100 g Sugar - granulated
- 50 g Brown sugar
- 1 Egg - at room temperature
- 2 tsp Vanilla extract
- 270 g Flour - all purpose
- 1 tsp Cream of tartar - or lemon juice - white vinegar
- 1 ½ tsp baking powder - or use cream of tartar instead
- 1 tsp Baking soda - or baking powder
- ½ tsp cinnamon ground - optional
- 1 pinch salt
- 100 g Sucre - granulated
- 2 tsp Cinnamon ground
- In a bowl mix together all the dry ingredients, flour, cream of tartar, baking soda, salt and ground cinnamon.
- In another bowl place the softened butter with the powdered sugar and brown sugar and beat with an electric whisk for about 2-3 minutes until smooth.
- Add the egg and vanilla and beat again for 1-2 minutes to incorporate.
- Fold in the dry ingredients with a spatula, then cover and place in the refrigerator for at least 30 minutes.
- Preheating the oven to 350°F / 180°C and line a baking sheet with parchment paper.
- In a small bowl, mix powdered sugar with 1-2 teaspoons of cinnamon ground.
- Form balls of dough with your hands and roll them 1 to 2 times in the cinnamon sugar mixture.
- Place the balls on the baking sheet, leaving a 5 cm space between each ball.
- Bake for about 8-11 minutes and let them cool a bit before moving them.