Name: Best German Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: German
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup granulated sugar (for rolling); 2 teaspoons ground cinnamon (for rolling)

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I bake these cookies most weekends. I needed a simple cookie to bring to work and to share with friends. Best German Snickerdoodles fit that need. They bake fast and travel well. I learned to make them when I wanted a plain, spicy cookie that did not need fancy tools.

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I keep the dough in the fridge so I can bake a small batch any night. I like the soft center and the light cinnamon crust. They warm up in a few seconds in the microwave. This makes them a small, easy treat for a busy week.

This recipe makes soft, cinnamon-sugared cookies with a light snap at the edge. They taste warm and mildly spicy from the cinnamon. People often make this dish for gifts, school snacks, or a simple coffee break. The texture is tender inside and slightly crisp outside. For a different but simple sweet, try a blueberry cream cheese loaf as a snack for the same kinds of gatherings.

Why make this recipe

This recipe works well when you want a quick bake that most people like. It takes little active time and the dough is easy to shape. The sugars and cinnamon give clear, simple flavors that hold up for days. It is flexible: you can chill the dough or bake right away. If you need other easy dinner or snack ideas, see this easy chicken spaghetti for a main dish you can pair with cookies.

How to make this recipe

You mix dry things and wet things in separate bowls, then bring them together. The dough will be soft and manageable. You roll the dough into balls and coat them in cinnamon sugar. The sugar forms a thin crust while the cookie bakes. If you want a change, let the dough chill to firm it up before rolling. For another simple family meal idea, see this classic beefaroni recipe which is also easy to make on busy nights.

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)

Flour gives the cookie its shape and texture. Baking soda helps them puff a bit and gives a mild chew. Salt brings out the sweet and the spice. Butter gives rich taste and a soft crumb. The two sugars make a mix of sweet and a touch of molasses from the brown sugar. Eggs bind the dough and vanilla adds a warm flavor. The extra sugar and cinnamon make the outside sweet and aromatic.

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients until combined.
In a small bowl, mix the 1/4 cup of granulated sugar and 2 teaspoons of cinnamon for rolling.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
Bake for 8-10 minutes, or until edges are lightly golden.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your cozy treat!

Notes: Preheating helps the edges set quickly. Creaming air into the butter makes the cookies lighter. Do not overbake; watch the edges for a light gold. Rolling in sugar gives a neat crust.

How to serve this recipe

Serve these cookies warm or at room temperature. They go well with coffee, tea, or milk. Put them on a small plate for a snack or pack them in a box for a gift. For a simple dessert, warm one and add a small scoop of ice cream. For gatherings, arrange them on a platter with a doily. They pair well with plain, simple drinks so the cinnamon taste stands out.

How to store this recipe

Store cooled cookies in an airtight container at room temperature for up to 4 days. If your house is warm, keep them in the fridge and let them come to room temp before serving. Freeze baked cookies in a freezer bag for up to 2 months. To freeze dough, shape balls and freeze on a tray, then move to a bag. Bake from frozen; add a minute or two to the time. Use glass or plastic containers that seal well.

Tips to make this recipe

Use room temperature butter and eggs for even mixing. If the dough feels too soft, chill it 15–30 minutes. Do not overmix after adding the flour or the cookies can get tough. Use a small cookie scoop to make the balls even. Press the dough slightly if you like a flatter cookie. If you want a stronger spice note, add a bit more cinnamon. Best German Snickerdoodles stay soft if you avoid overbaking and cool them on the sheet for a few minutes.

Variation

Swap some butter for mild oil for a different crumb, but expect a small change in taste. Use half brown sugar and half white sugar for a deeper flavor. Add a pinch of cardamom or nutmeg for a different spice edge. You can make mini cookies by using a smaller scoop; reduce bake time by a minute or two. Large changes can alter texture, so keep swaps small to keep the simple, classic result.

FAQs

Q: Can I make the dough ahead?

A: Yes. Chill for up to 3 days or freeze shaped balls.

Q: Can I use salted butter?

A: Yes. Reduce added salt by half.

Q: Why do cookies spread too much?

A: Dough too warm or too much butter. Chill dough.

Q: How to keep cookies soft?

A: Do not overbake and store in a sealed container with a slice of bread.

Q: Can I bake at a different temp?

A: You can, but watch the bake time and edges.

Conclusion

This version makes simple, reliable cookies you can bake any day. They take little time and use common pantry items. The steps are clear and the result stores well for a few days. For a similar take on the classic cookie, see this Real German Snickerdoodles Recipe – Manila Spoon for another view. For the basic, classic method, look at Classic Snickerdoodles – Frugal Hausfrau. If you want a baker’s take with tips, try (The Best) Classic Snickerdoodles | Bake to the roots.