We’ve always cherished the cozy charm of Amish Snickerdoodle cookies, a beloved treat rooted in the simple traditions of Amish communities. These soft, cinnamon-dusted delights offer a taste of rustic Americana that’s perfect for family gatherings or a quiet afternoon.
In our recipe, we’ll guide you through baking these chewy classics with easy steps and fresh ingredients, ensuring they’re as comforting as they are irresistible. Join us in recreating this timeless favorite in your own kitchen.
Ingredients
As we dive into our Amish Snickerdoodle recipe, let’s gather the essential ingredients that make these cookies irresistibly soft and cinnamon-kissed. We’ll list them in the order they’re used, from dry goods to wet components and finishing touches, ensuring you have everything ready for seamless baking.
Dry Ingredients
- 2 ½ cups all-purpose flour: Sifted for a light texture, as we’ll mix this first to form the base of our dough.
- 2 teaspoons cream of tartar: A key element in Amish baking traditions for that signature tang and chewiness.
- 1 teaspoon baking soda: Provides the lift we need for perfectly puffed cookies.
- ½ teaspoon salt: Enhances the flavors, added right after the leavening agents.
Wet Ingredients
- 1 cup unsalted butter: Softened to room temperature, as we’ll cream this next for a creamy consistency.
- 1 ½ cups granulated sugar: For sweetness and structure in the dough.
- 2 large eggs: At room temperature to ensure even blending.
- 2 teaspoons pure vanilla extract: Optional but recommended for a subtle depth that complements the cinnamon.
Coating
- ¼ cup granulated sugar: Combined with cinnamon for rolling, used just before baking.
- 2 tablespoons ground cinnamon: Freshly ground if possible to amplify the warm, cozy aroma that defines our Amish Snickerdoodles.
| Servings | Flour (cups) | Butter (cups) | Sugar (cups) | Eggs |
|---|---|---|---|---|
| 24 cookies | 2.5 | 1 | 1.5 | 2 |
| 48 cookies | 5 | 2 | 3 | 4 |
Equipment Needed
To seamlessly prepare our Amish Snickerdoodle recipe after gathering the ingredients, we recommend having these essential tools on hand. This ensures efficient mixing, shaping, and baking for that perfect chewy texture and cinnamon flavor.
- Mixing Bowls: We suggest using at least two medium-sized stainless steel or glass bowls—one for dry ingredients and one for wet—to keep things organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are key for authentic Amish Snickerdoodles, so opt for a set of standard dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon).
- Electric Mixer or Stand Mixer: For creaming butter and sugar to achieve that signature soft consistency, an electric hand mixer or stand mixer with beaters works best, though a sturdy whisk can substitute in a pinch.
- Baking Sheets: Use one or two rimmed half-sheet pans (approximately 18×13 inches) lined with parchment paper for even baking and easy cleanup.
- Cookie Scoop or Tablespoon: A #40 cookie scoop (about 1.5 tablespoons) helps portion dough uniformly, ensuring all cookies bake to the same golden-brown perfection.
- Sifter or Fine-Mesh Strainer: This tool is crucial for sifting flour and other dry ingredients, promoting a light, airy dough that captures the traditional Amish charm.
- Cooling Rack: Allow cookies to cool properly on a wire rack to maintain their chewy center and crisp edges without sogginess.
- Oven and Timer: A reliable conventional oven preheated to the exact temperature (we’ll cover that in the next section) paired with a kitchen timer ensures precise baking without overcooking.
With this equipment, we’re set to transition smoothly into the preparation steps, making your baking experience both enjoyable and foolproof.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s walk through the steps to create our irresistible Amish Snickerdoodles. We’ll focus on precise techniques to achieve that signature soft and chewy texture with a warm cinnamon kiss.
Prep
In this phase, we combine our dry and wet ingredients to form a smooth dough that captures the cozy essence of Amish baking. Start by ensuring all components are at room temperature for optimal mixing.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy—about 2-3 minutes. This step incorporates air, giving our cookies their tender crumb.
- Add the large eggs one at a time, beating well after each addition to ensure even incorporation. If using vanilla extract, stir it in now for a subtle depth of flavor that enhances the cookies’ comforting aroma.
- In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Sifting keeps the flour airy, preventing dense cookies.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—stop as soon as the dough forms to maintain that chewy consistency we love in Amish Snickerdoodles.
Shape and Coat
Here, we transform the dough into perfect balls and coat them in a cinnamon-sugar blend, creating that iconic crinkled top and irresistible sugary crust.
- In a small bowl, whisk together the granulated sugar and ground cinnamon for the coating mixture. This simple blend will deliver the cookies’ signature warm, spicy sweetness that evokes traditional Amish flavors.
- Using a cookie scoop, portion the dough into 1-inch balls. Roll each ball between your palms for a smooth, uniform shape.
- Gently roll each dough ball in the cinnamon-sugar mixture until fully coated. Place the coated balls on a rimmed baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading during baking.
Bake
Finally, we bake the cookies to golden perfection, releasing an aroma that fills the kitchen and signals homemade bliss.
- Preheat your oven to 375°F. Arrange the baking sheets in the center rack and bake the cookies for 8-10 minutes, or until the edges are lightly golden but the centers remain soft. Watch closely to avoid overbaking, as this preserves the chewy texture.
- Once baked, remove the sheets from the oven and let the cookies cool on the baking sheet for 2 minutes. This brief rest helps them set without becoming brittle.
- Transfer the cookies to a cooling rack to cool completely. For yield details, here’s a quick overview of our recipe’s output based on batch size:
| Batch Size | Approximate Yield | Baking Time (minutes) |
|---|---|---|
| 24 cookies | 2 baking sheets | 8-10 |
| 48 cookies | 4 baking sheets | 8-10 |
Make-Ahead and Storage
To keep our Amish Snickerdoodles fresh and full of their signature soft, chewy texture and warm cinnamon aroma, we recommend thoughtful make-ahead strategies and proper storage techniques. This ensures you can enjoy these cozy treats anytime without compromising their delightful flavor.
Make-Ahead Tips
Preparing the dough in advance lets us capture the essence of Amish baking traditions, making it easier to bake fresh cookies on demand. Follow these steps for seamless preparation:
- Prepare the Dough Early: After mixing the dough as outlined in our step-by-step instructions, we shape it into balls and roll them in the cinnamon-sugar coating. Place the coated balls on a parchment-lined baking sheet and freeze them until solid, about 1-2 hours. Once frozen, transfer the balls to a freezer-safe bag or container. This method preserves the cookies’ light, airy texture and prevents them from sticking together.
- Chill for Enhanced Flavor: If you’re not freezing, we refrigerate the shaped, coated dough balls in an airtight container for up to 24 hours. Chilling allows the flavors to meld, intensifying the cinnamon notes and resulting in even chewier cookies when baked.
- Baking from Make-Ahead: When ready to bake, we remove the dough balls from the freezer or fridge and place them directly on a lined baking sheet. Add 1-2 minutes to the original baking time to account for the chill, ensuring they bake to golden perfection with that irresistible crackled top.
Storage Guidelines
Proper storage maintains the cookies’ soft interior and crisp edges, keeping their homemade Amish charm intact for days. We outline the best practices below, including a table for quick reference on storage durations.
- Room Temperature Storage: Once cooled completely on the rack, we store baked Amish Snickerdoodles in an airtight container at room temperature. This keeps their cinnamon-dusted surface fresh and prevents staleness.
- Refrigeration for Extended Freshness: For longer storage, we place the cookies in an airtight container in the refrigerator. This helps retain their moist, chewy consistency, especially in warmer environments.
- Freezing Baked Cookies: To preserve the full sensory experience of these treats—think the comforting scent of cinnamon and the satisfying bite—we freeze baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Thaw at room temperature for about 30 minutes before enjoying, or warm in the oven at 300°F for 5 minutes to revive their just-baked warmth.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 5 days | Store in a cool, dry place away from direct sunlight to maintain texture. |
| Refrigerator | Up to 1 week | Ideal for humid conditions; cookies may soften slightly. |
| Freezer (Dough) | Up to 3 months | Bake from frozen for convenience. |
| Freezer (Baked) | Up to 3 months | Retains flavor and texture when thawed properly. |
Conclusion
We’ve shared our take on the classic Amish Snickerdoodles to bring a bit of tradition into your home baking. It’s rewarding to create these cozy treats that everyone loves.
Trust us—these cookies will become a staple in your recipe collection, perfect for sharing those special moments.
Frequently Asked Questions
What are Amish Snickerdoodles?
Amish Snickerdoodles are soft, chewy cookies with a cinnamon-sugar coating, rooted in Amish traditions. They’re perfect for family gatherings or cozy moments, offering a warm, nostalgic treat that’s easy to bake at home.
What ingredients do I need for Amish Snickerdoodles?
You’ll need dry ingredients like all-purpose flour, cream of tartar, baking soda, and salt, plus wet ones such as softened unsalted butter, granulated sugar, eggs, and optional vanilla extract. Don’t forget cinnamon and sugar for the coating. Recipes scale for 24 or 48 cookies.
What equipment is required to bake Amish Snickerdoodles?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer, rimmed baking sheets with parchment paper, a cookie scoop, a sifter, a cooling rack, and a reliable oven with a timer for even baking and perfect results.
How do I make Amish Snickerdoodles?
Start by creaming butter and sugar, then add eggs and mix in dry ingredients to form dough. Roll into balls, coat in cinnamon-sugar, and bake on lined sheets at the specified temperature for 8-12 minutes. Cool on a rack to keep them soft and chewy.
How should I store Amish Snickerdoodles?
Store baked cookies in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or freeze for up to 3 months. This preserves their texture; thaw frozen ones at room temperature before enjoying.
Can I prepare Amish Snickerdoodles ahead of time?
Yes, make the dough in advance and freeze or refrigerate shaped, coated balls for up to 3 months. This enhances flavor and makes baking convenient—just pop them in the oven when ready for fresh cookies.
What tips ensure the best texture for Amish Snickerdoodles?
Use room-temperature ingredients for even mixing, don’t overbake to keep them soft, and let them cool on a rack. Measure accurately and roll in cinnamon-sugar evenly for that signature chewy center and crisp exterior.