Irresistible German Snickerdoodles Recipe
Delight in these irresistible German Snickerdoodles, featuring a tender, chewy center with crispy edges, coated in a fragrant cinnamon sugar blend. This classic cookie recipe uses cream of tartar for that signature tangy flavor and perfect texture, making them a delicious treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
For the Dough:
- 1 tsp baking soda
- 1.5 cups sugar
- 0.5 tsp salt
- 2 tsp cream of tartar
- 1 cup softened butter (preferably Kerrygold unsalted)
- 2.75 cups sifted all-purpose flour (King Arthur recommended)
- 2 eggs, room temperature
For the Coating:
- 3 tbsp sugar
- 2 tsp ground cinnamon (freshly ground preferred)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1.5 cups sugar together for 3-4 minutes until the mixture is light, fluffy, and pale. This process adds air for a tender crumb. Scrape the bowl occasionally for even mixing.
- Add Eggs: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated for a smooth dough.
- Combine Dry Ingredients: In a separate bowl, whisk together sifted flour, cream of tartar, baking soda, and salt. Gently fold these into the wet mixture until just combined to avoid toughening.
- Chill Dough: Cover the dough and refrigerate for at least 1 hour or overnight to develop flavors and ease handling.
- Prepare Coating: While chilling, preheat oven to 350°F. Mix 3 tablespoons sugar and 2 teaspoons freshly ground cinnamon in a shallow bowl for coating.
- Form and Coat Balls: Remove dough from fridge and roll into 1-inch balls. Quickly roll each ball in cinnamon sugar, then place on parchment-lined baking sheets about 2 inches apart to allow spreading.
- Bake Cookies: Bake at 350°F for 9-11 minutes until edges are lightly golden but centers appear slightly underdone, for chewy centers and crispy edges.
- Cool Cookies: Let cookies cool on baking sheet for 2-3 minutes to set, then transfer to wire racks to cool completely.
Notes
- Use room temperature eggs to ensure a smooth batter.
- Refrigerating dough improves flavor and handling.
- Freshly ground cinnamon enhances flavor significantly over pre-ground cinnamon.
- Do not overmix dough once dry ingredients are added to maintain tenderness.
- Cookies are best enjoyed after cooling completely but can be stored in an airtight container for up to 1 week.
Keywords: German Snickerdoodles, cinnamon sugar cookies, chewy cookies, classic Snickerdoodle recipe, cream of tartar cookies
