When I think of typical American cookies, the first thing that comes to mind is, of course, a classic chocolate chip cookie. Right after that, however, Classic Snickerdoodles are probably the second most popular cookies out there. Delicious cookies with a great cinnamon flavor. Not only for Christmas an absolute treat… I can chow down on these yummy Snickerdoodles all year round. They are always a delicious sweet treat!
There are tons of recipes for Snickerdoodles out there. I have several here on the blog already as well. Each one is a little different. Different ways to make them or different added ingredients – there is a lot you can change or add to get completely new cookies ;P
My first Snickerdoodle Cookies here on the blog are a bit on the »chubby« side. They are bigger, a little more risen, and therefore fluffier. Well, and absolutely delicious cookies! There is nothing to complain about. However, I think this updated version here is a tiny bit better… ;P
When you take these cookies here out of the oven they will be crinkly and crispy on the outside but also a bit chewy on the inside – IF you stick to the recipe and baking times ;) For me that’s the perfect texture for a cookie. The other recipe, the cookie recipe from 2015, will give you fluffy cookies, these here are flat and slightly more compact. I like them both ways. If you are not sure what you prefer you have to make both recipes I am afraid ;P If you do – let me know which version is better in your opinion.
Well… no matter which recipe you might use at the end – you will get nice and delicious cookies either way. Both have that distinct cinnamon flavor, they are sugary and really tasty. Together with a cup of coffee or tea, they are one of my favorite sweet treats after lunch. Well… or any other moment of the day. If I have access to the cookie box they are not really safe ;P
Anyway. As I said before – we already have some more Snickerdoodle recipes here on the blog. From classic cookies to (let’s say) more experimental versions. I have something for low-carb fans, eggnog (Eierlikör) fans, chai tea fans, and also something with bananas. The ones with bananas are really tasty. OMG! If you need to bake with overripe bananas to get rid of them – do the cookies instead of banana bread. So good and great to share!
To get to the recipes, you just have to click on the corresponding picture. You are just one click away from your desired Snickerdoodle recipe ;P
INGREDIENTS / ZUTATEN
(about 18 cookies)
For the batter:
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1/2 tsp. vanilla paste
1 large egg, at room temperature
1 1/4 cups (160g) spelt flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cardamom
To coat the cookies:
1 1/2 tbsp. sugar
1 1/2 tsp. ground cinnamon
1 tsp. confectioners’ sugar
(etwa 18 Kekse)
Für den Teig:
120g Butter, geschmolzen
100g Zucker
50g brauner Zucker
1/2 TL Vanillepaste
1 Ei (L), Zimmertemperatur
160g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/2 TL Salz
1/4 TL Kardamom
Zum Ummanteln der Kekse:
1 1/2 EL Zucker
1 1/2 TL Zimt
1 TL Puderzucker
DIRECTIONS / ZUBEREITUNG
1. Melt the butter and let cool down a bit. Add both sugars, vanilla paste, and melted butter to a large bowl and mix with a handheld mixer (or in a kitchen machine) until well combined. Add the egg and mix for about 2-3 minutes until the mixture is light in color and fluffy. Mix the spelt flour, baking soda, salt, and ground cardamom and add to the bowl – mix in with a spatula until just combined. Cover the bowl and let sit on the counter for about 30 minutes.
2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Mix the sugar, confectioners’ sugar, and ground cinnamon in a small bowl.
3. Use a small cookie scoop* to get about a tablespoon amount of batter and shape it into a ball. Roll this ball in the sugar-cinnamon mixture and then place it on the prepared baking sheet. Leave a good amount of space in between the dough portions because the dough will spread a lot. Bake the cookies for about 8-9 minutes or until the edges form and got some color, but the centers are still slightly soft. Take the cookies out of the oven and let cool down for a bit on the baking sheet, then transfer them to a wire rack to cool down completely. Repeat the process with the remaining dough.
1. Als Erstes die Butter schmelzen und etwas abkühlen lassen. Beide Zuckerarten, Vanillepaste und die geschmolzene Butter in einer großen Schüssel, mit einem Handrührgerät (oder in einer Küchenmaschine) gut verrühren. Das Ei dazugeben und alles etwa 2-3 Minuten lang aufschlagen, bis die Masse hell und luftig aussieht. Dinkelmehl, Backpulver, Salz und Kardamom vermischen und in die Schüssel dazugeben – mit einem Teigschaber unterrühren, bis alles gut verbunden ist. Die Schüssel abdecken und etwa 30 Minuten lang bei Zimmertemperatur stehen lassen.
2. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Zucker, Puderzucker und Zimt in einer kleinen Schüssel vermischen.
3. Mit einem kleinen Cookie Scoop (Eisportionierer)* pro Cookie etwa einen Esslöffel Teig abstechen und zu einer Kugel formen. Diese Kugel in der Zucker-Zimt-Mischung wälzen und dann auf das vorbereitete Backblech setzen. Zwischen den Teigportionen sollte ausreichend Platz gelassen werden, da der Teig stark verläuft. Die Cookies für etwa 8-9 Minuten backen – die Ränder sollten fest sein und etwas Farbe bekommen haben, in der Mitte sollten die Cookies allerdings noch etwas weich sein. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen, bis alles aufgebraucht ist.
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Here is a version of the recipe you can print easily.
Print
(The Best) Classic Snickerdoodles
- Prep Time: 00:15
- Cook Time: 00:09
- Total Time: 00:40
- Yield: 18 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
The best classic Snickerdoodles – easy to prepare and so good! You won’t be able to stop after one cookie… for sure ;P
Ingredients
For the batter:
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1/2 tsp. vanilla paste
1 large egg, at room temperature
1 1/4 cups (160g) spelt flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cardamom
To coat the cookies:
1 1/2 tbsp. sugar
1 1/2 tsp. ground cinnamon
1 tsp. confectioners’ sugar
Instructions
1. Melt the butter and let cool down a bit. Add both sugars, vanilla paste, and melted butter to a large bowl and mix with a handheld mixer (or in a kitchen machine) until well combined. Add the egg and mix for about 2-3 minutes until the mixture is light in color and fluffy. Mix the spelt flour, baking soda, salt, and ground cardamom and add to the bowl – mix in with a spatula until just combined. Cover the bowl and let sit on the counter for about 30 minutes.
2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Mix the sugar, confectioners’ sugar, and ground cinnamon in a small bowl.
3. Use a small cookie scoop* to get about a tablespoon amount of batter and shape it into a ball. Roll this ball in the sugar-cinnamon mixture and then place it on the prepared baking sheet. Leave a good amount of space in between the dough portions because the dough will spread a lot. Bake the cookies for about 8-9 minutes or until the edges form and got some color, but the centers are still slightly soft. Take the cookies out of the oven and let cool down for a bit on the baking sheet, then transfer them to a wire rack to cool down completely. Repeat the process with the remaining dough.
Notes
Happy Baking!
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