Amish Snickerdoodle cookies are a beloved take on the classic snickerdoodle: soft, chewy centers with a buttery flavor and a crisp exterior from a cinnamon‑sugar coating. The “Amish-style” version highlights a simple, homemade approach—straightforward ingredients and comforting results that feel rustic and familiar.
The dough combines the warm sweetness of cinnamon with a subtle tang from cream of tartar, producing cookies that are lightly sweet with a pleasant, faintly tart finish. These cookies make a cozy snack or dessert and pair beautifully with milk, coffee, or tea. They are ideal for holidays, bake sales, and family gatherings.
Below you’ll find ingredient details, step‑by‑step instructions, helpful variations, freezing tips, and a recipe card for baking either cookies or quick snickerdoodle bars.
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Ingredients
- Butter (or ½ cup butter + ½ cup shortening): Adds richness and a tender, chewy texture. Shortening helps cookies hold their shape and gives a slightly lighter bite.
- Sugar: Sweetens the dough and helps produce crisp edges as it caramelizes.
- Eggs: Bind ingredients and add moisture.
- All-purpose flour: The base that gives structure and the classic snickerdoodle chew.
- Cream of tartar: Provides the characteristic mild tang and reacts with baking soda for lift.
- Baking soda: Leavens the cookies for a soft, slightly puffy texture.
- Salt: Balances sweetness and enhances flavor.
- Ground cinnamon: Warm spice that defines the snickerdoodle profile.
Cinnamon Coating
- Sugar: For a sweet, crunchy outer layer.
- Cinnamon: Mixed with sugar to give the classic snickerdoodle crust.
How to Make Snickerdoodle Cookies
These Amish snickerdoodles are quick and easy to prepare. Using a stand mixer with a paddle attachment saves time, but a bowl and a spoon work perfectly well.
- Preheat the oven to 375°F (190°C). Line or lightly grease baking sheets.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add the eggs and beat until the mixture is smooth and well combined.
- Whisk the dry ingredients—flour, cream of tartar, baking soda, salt, and cinnamon—in a separate bowl.
- Gradually combine the dry ingredients with the wet mixture until a smooth dough forms.
- Mix the coating in a small bowl: sugar plus cinnamon.
- Scoop the dough into balls (about 1½” for standard cookies) and roll each ball in the cinnamon‑sugar until fully coated.
- Arrange on baking sheets with space between each ball to allow for slight spreading.
- Bake 9–12 minutes until edges are lightly golden. Exact time depends on cookie size and oven; for softer centers, err on the shorter side.
- Cool briefly on the baking sheet for about a minute, then transfer to a wire rack to finish cooling.
- Store airtight at room temperature for several days or freeze for longer storage.
I typically use a one‑tablespoon scoop and round it full for medium cookies. Make them smaller for minis or larger for oversized cookies—just adjust the baking time accordingly.
Variations and Tips
- Adjust baking time for texture: shorter for very soft centers, longer for crispier cookies. Flatten dough balls before baking for thinner cookies.
- For a snappier bite, use ½ cup butter and ½ cup shortening instead of all butter.
- To make thicker cookies, add an extra ¼ to ½ cup flour to the dough.
Cream of Tartar Substitution
If you don’t have cream of tartar, you can substitute with 1½ teaspoons baking powder and add a splash of lemon juice or white vinegar to the dough to replicate the mild tang. The texture and flavor will be similar though not identical.
Snickerdoodle Bars
To save time, turn this dough into bars. Spread the batter evenly in a greased 9×13″ pan, lightly sprinkle the cinnamon‑sugar on top (you can reduce the amount for bars), and bake at 350°F for about 25 minutes or until the center is set but still soft. Allow to cool, then cut into squares.
Freezing Snickerdoodles
You can freeze baked cookies or raw dough balls. For baked cookies, cool completely, place in an airtight container, and freeze for up to 2–3 months. Thaw at room temperature before serving.
To freeze raw dough, portion into individual balls and freeze on a parchment‑lined tray until firm (1–2 hours). Transfer to a sealed freezer bag and label with the date. Bake from frozen—adding a couple of minutes to the bake time—or thaw before baking and roll in the cinnamon‑sugar immediately before placing in the oven so the coating remains crisp.
More Amish Cookie Recipes
- The Best Sugar Cookies
- Pumpkin Cookies with Brown Sugar Frosting
- Chocolate Peanut Butter Chip Cookies
- Old-Fashioned Peanut Butter Cookies
- Chocolate Chip Whoopie Pies
- Outrageous Cookies
- Flourless Cookies — a roundup of 33 flourless cookie recipes
I hope you enjoy these easy Amish Snickerdoodle Cookies. If you try the recipe, please leave a comment and rating where you found it — feedback helps others decide which version to try. Thank you!
📖 Recipe Card
Amish Snickerdoodle Cookies Recipe (Snickerdoodle Bars)
Soft, buttery snickerdoodle cookies rolled in cinnamon sugar. Bake as individual cookies or spread the dough in a 9×13″ pan for easy snickerdoodle bars.
Prep Time: 15 mins • Cook Time: 10 mins • Total Time: 35 mins
Yield: 32 cookies • Calories: ~131 kcal per cookie
Course: Dessert • Cuisine: American, Amish
Ingredients
- 1 cup butter, softened (or ½ cup butter + ½ cup shortening)
- 1¼ cups sugar
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1–2 teaspoons ground cinnamon
Cinnamon Mixture
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- Cream the butter and sugar until light. Add eggs and beat until smooth.
- Whisk flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add to the wet mixture and mix until combined.
- Scoop dough into about 1½” balls, roll in cinnamon‑sugar, and place on prepared sheets about 2″ apart.
- Bake ~10 minutes or until edges are lightly golden. Let sit on the tray 1 minute, then move to a wire rack to cool.
- For bars: spread dough in a greased 9×13″ pan, sprinkle with cinnamon sugar (use less if preferred), and bake at 350°F for ~25 minutes until the center is set.
Notes
- No cream of tartar? Use 1½ teaspoons baking powder and add a splash of lemon juice or white vinegar to mimic the tang.
- Shorter bake time yields softer centers; longer baking yields crisper cookies. Flatten for thinner cookies.
- For a snappier texture, substitute half the butter with shortening.
- Nutrition values are approximate.
Nutrition (approx.)
- Serving: 1 cookie
- Calories: 131 kcal
- Carbohydrates: 18 g • Protein: 2 g • Fat: 6 g
- Saturated Fat: 4 g • Sugar: 9 g • Sodium: 120 mg