Buttery, pillowy-soft and lightly spiced with cinnamon, these snickerdoodles are a favorite—soft in the center with just enough crackle on the surface. Below you’ll find clear tips to help you bake these cookies perfectly every time.
These snickerdoodles are one of my all-time favorite cookies. Whether I see them in cafes, bakeries, or coffee shops, I almost always buy one (or two). My son loves them too, so they rarely last long at home.
It’s the rich buttery flavor combined with warm cinnamon that keeps me coming back for more. The shortbread-like texture and buttery notes make snickerdoodles irresistible to me.
They pair wonderfully with coffee or a strong English breakfast tea, which makes them perfect for a cozy snack or a holiday treat.
I first tried this recipe from a local cookbook titled “THE REAL GERMAN SNICKERDOODLES,” which I found at a thrift shop. I was curious, so I tested it with the idea that a successful batch would make a great holiday gift.
On paper it looked simple and approachable, and after testing it I was delighted—the cookies turned out beautifully.
I made just a few small adjustments to get the texture and flavor I prefer; I’ve listed those tips below so you can reproduce the same results at home.
The flavor is exactly what you want from a snickerdoodle: buttery, tender, and accented by cinnamon. They didn’t spread too thin or turn flat—each cookie stayed compact and about two inches across, making them perfect little bites.
When you bite into one, the center is soft and pillowy with a gentle exterior crunch—never hard. That balance is what I aim for and what this recipe delivers.
Tips and tricks to make perfect snickerdoodles every time
- Use the right oven temperature. The original cookbook recommended 400°F, which produced cookies that were darker and firmer on the bottom. I tested at 375°F and 350°F and prefer 350°F for a softer, slightly chewy cookie.
- Chill the dough for about one hour. This helps prevent excessive spreading and keeps the cookies compact.
- Don’t over-cream the butter and sugar. Beat just until light and fluffy—typically a couple of minutes with an electric mixer is enough.
- Check your leavening. Make sure baking soda and cream of tartar are fresh so the cookies rise as intended.
- Adjust cinnamon to taste. I use a coating ratio of 3 tablespoons sugar to 2 teaspoons cinnamon, but you can increase the cinnamon if you prefer a stronger spice note.
- Avoid overbaking. Remove cookies when they’re set but still soft. The bottoms should not be deeply browned; the cinnamon will add most of the surface color.
- Use butter for the best flavor. I prefer all-butter cookies for richness, though you can substitute half the butter with margarine or shortening if desired.
- For the classic crackled look, don’t over-smooth the dough balls. Quickly shape portions into balls without overworking the dough so they develop the traditional snickerdoodle surface as they bake.
- To save time, place the cinnamon-sugar mixture in a sandwich bag and shake each dough ball inside to coat. It’s quicker and less sticky than rolling by hand.
This recipe yields about 4½ dozen two-inch cookies—small, delicious bites that are perfect for gifting or serving with tea and coffee.
Real German Snickerdoodles Recipe
Manila Spoon
Save Saved!
Ingredients
- 1 cup butter, softened to room temperature
- 1½ cups sugar
- 2 eggs
- 2¾ cups sifted flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 3 tbsp sugar
- 2 tsp ground cinnamon
Instructions
-
Using an electric mixer, cream the butter and 1½ cups sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
-
Add the sifted flour, cream of tartar, baking soda, and salt. Mix until combined. Chill the dough in the refrigerator for about one hour.
-
Preheat the oven to 350°F. Shape dough by rounded spoonfuls into balls (a small cookie scoop works well).
-
Combine the remaining 3 tablespoons sugar with 2 teaspoons ground cinnamon. Roll each dough ball in the cinnamon-sugar to coat.
-
Bake for about 9–11 minutes, or until set but still soft. Ten minutes works well in many ovens. Remove the cookies from the baking sheet while still warm and transfer to a wire rack to cool completely.
Store leftover cookies in an airtight container to keep them soft and tender.
Notes
Refer to the tips above for best results and to ensure your snickerdoodles are soft and flavorful every time.