Perfect Snickerdoodles: How to Make the Best Cinnamon Sugar Cookie on the Planet

Updated on December 31, 2019
Carb Diva profile image

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Snickerdoodles are delightfully sweet-spicy, tender, puffy, and chewy.
Snickerdoodles are delightfully sweet-spicy, tender, puffy, and chewy. | Source

Where Did the Name Come From?

How is it that this delightfully sweet-spicy, tender, puffy, chewy cookie was bestowed with such an odd-sounding name? The only thing of which we can be sure is that . . . we have no clue.

Some theorize that the name snickerdoodle is a bastardization of the German word schneckenudeln, which means "snail dumpling." That would be fine if we were talking about a cinnamon roll-ish breakfast pastry. Others say the word is simply one of many fanciful names created by New England cooks and bakers. They seem to delight in coming up with amusing names for the foods they eat (such as fluffernutter, hermits, joe froggers, stuffies, and whoopie pies).

In her best-selling book American Cookie, author Anne Byrn says that the cookie with the funny name was brought to the United States by Dutch-German immigrants. Their version was rich with butter, heavily spiced, and often included dried fruits and nuts.

Then, as today, the cookie was popular with the Mennonite and Amish, but its popularity spread like dough on a hot cookie sheet when a recipe was published in 1891. Mrs. Cornelia (Nellie) Campbell Bedford was a cooking teacher and food columnist for a New York newspaper. At the request of the Cleveland Baking Power Company, Nellie devised a sugar cookie dusted with cinnamon. Her version omitted the fruits and nuts and had a more subtle cinnamon flavor. Her newspaper published the recipe, and it quickly spread to other papers around the country, like this clipping from the Indiana Sentinel:

Clipping from the Indiana State Sentinel, Indianapolis, Indiana, March 16, 1892
Clipping from the Indiana State Sentinel, Indianapolis, Indiana, March 16, 1892 | Source

Notice that the original version was baked as a bar cookie. It wasn't until the 1930s that the cookie underwent a bit of remodeling and became a shape-and-bake rather than a bar.

Another modification was made to the recipe mid-20th century. Butter had fallen out of favor and was replaced by shortening. Snickerdoodles (and any other cookie) made with shortening instead of butter will whip up lighter and fluffier and result in a puffy cookie. If that is your goal, of course, you may use shortening. Some cooks opt for a 50/50 mix of butter and shortening, but I prefer to stick with tradition.

While we're on the subject, let's take a look at two of the ingredients you must use to make the best snickerdoodles.

Butter | Source

Two Important Ingredients

1. Fat

No, that's not a pronouncement of what you will be if you eat too many cookies. Fat is a fundamental and so very misunderstood component in baking. My grandparents ate butter (I'm sure they churned their own), and they lived to their 90s. Then a generation (or more) of us were led to believe that animal fats (butter) are unhealthy and that margarine or shortening would be a good substitute. That philosophy changed again when we heard the words "trans-fatty acids."

The truth is that although butter is an animal-based product and therefore contains cholesterol, margarine, and shortening, which are both solid at room temperature, contain trans-fat. An expert panel from the USDA Institute of Medicine says that "there are no noted health benefits of shortening and as such, it is unfit for consumption."

Is that a good enough reason to use butter instead of shortening? Let's be honest—you don't eat cookies to get healthy. But the difference between butter and shortening can make a significant difference in the quality of your baked goods.

Advantages of butter:

  • Makes cookies tender (prevents gluten from forming)
  • Adds flavor—the milk proteins brown (aha, there's that Maillard reaction) and contribute a caramelized flavor

2. Cream of Tartar

What is this stuff? It’s a white powder, it looks like baking powder and it tastes horribly sour. Mr. Science would tell you that it’s potassium bitartrate (PB), a byproduct of the winemaking process. After wine is aged, there is a residue that remains on the surface of the wooden barrels. That is PB, also known as tartaric acid, or more familiarly, cream of tartar.

Once upon a time bakers might not have known the science behind the ingredients, but they knew that combining baking soda (an alkali) with cream of tartar (an acid) produced a chemical reaction that created carbon dioxide—the gas that inflates cakes and cookies.

You could use baking powder alone; it's a combination of acid and alkali and mimics the chemical reaction of long ago. But the ingredients of baking powder are different. Rather than cream of tartar, baking powder contains a lower-cost monocalcium phosphate. The oomph is there, but the taste isn’t quite the same. If you want the snickerdoodle of years ago, go to the grocery store and buy a little canister of cream of tartar. It’s in the spice aisle, between the cinnamon and the dill weed.


Original snickerdoodles (or close to it)
Original snickerdoodles (or close to it) | Source

Original Snickerdoodle (or Close to It)

Lindsay has recreated the original snickerdoodle and her technique is perfect. She creams the butter and sugar together until light and fluffy, thoroughly coats them in a mix of cinnamon and sugar, and bakes in a hot oven so that they set quickly.

Snickerdoodle Blondies
Snickerdoodle Blondies | Source

Snickerdoodle Blondies

Sam (Sugarspun Run) believes in "from scratch" baking. Nellie Campbell Bedford's bar cookies are rather flat-tasting and boring. Sam doubles the amount of butter and decreases the milk to just two tablespoons. Her version of the bar snickerdoodle is rich and sweet and proudly wears a bold topping of cinnamon and sugar.

Chocolate Snickerdoodles
Chocolate Snickerdoodles | Source

Chocolate Snickerdoodles

Bree Hester is the founder of and was named a Top 100 Food Blogger. She is a regular contributor to Simple As That. Her work has been featured on, Pinhole Press, Martha Stewart Weddings, Apartment Therapy,, Yogalife, TODAY Food, Philadelphia Magazine, Babble, and The Huffington Post.

With that introduction (there's more, but I gave you the abridged version) there should be no doubt in your mind that anything that comes out of her kitchen will be spectacular. I would never have dreamed of adding chocolate to the "already perfect" snickerdoodle, but Bree did, and we are the better for it. The only other thing you need to add to her chocolate snickerdoodles is a tall glass of cold milk.

Snickerdoodle Whoopie Pies
Snickerdoodle Whoopie Pies | Source

Snickerdoodle Whoopie Pies

If you are not from or living in New England, or familiar with the Amish community, you might not know what a whoopie pie is, but you are about to be introduced to one. Whoopie pies are part cake and part sandwich cookie. The originals were made from chocolate cake batter and sandwiched together with marshmallow fluff. Imagine what would happen if a devil's food cake fell in love with an Oreo cookie and they had a baby. That's a whoopie pie.

Tanya took the concept of the whoopie and changed the flavoring to create a tender, buttery, cinnamon-spicy cookie filled with browned butter frosting. Her snickerdoodle whoopie pie will make you give up your diet.

Almond-Flour Snickerdoodles
Almond-Flour Snickerdoodles | Source

Almond-Flour Snickerdoodles

At the request of a friend, I have added one more recipe to the mix. Here is a gluten-free snickerdoodle that relies on almond flour.

© 2019 Linda Lum


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    • profile image


      10 months ago

      Thank you, Linda, I appreciate that. I can share these with my little friend who has to be gluten-free and also has downs syndrome. He was really appreciative of some gluten free treats I made for a Christmas party last year.

      No beaten biscuits around our house when I was growing up. My mom made soda biscuits, which I wasn't real fond of anyway. She had a rule, I had to learn to cook meals before she would teach me to bake. I rebelled and refused to learn to cook. Period. Too bad she had that attitude because she was a great baker. Then after I got married (the first time) I caught heck because I had to learn to cook. LOL

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      10 months ago from Washington State, USA

      I've added one more recipe to this article--gluten-free snickerdoodles made with almond flour.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      10 months ago from Washington State, USA

      Dear Miz, first of all, hats off to your husband. If you were brought up in the South you no doubt had your share of beaten biscuits so your lack of finesse with cookies and such is understandable. I know you can do this.

      By the way, if you want a gluten-free recipe, I'll track one down for you. That would be a valuable addition to the article. Thanks for stopping by.

    • MizBejabbers profile image

      Doris James MizBejabbers 

      10 months ago from Beautiful South

      Those cookies really look like good eatin'. I became familiar with snickerdoodles a few years ago when they started popping up on our southern grocery shelves. I have to say that I wasn't too impressed.

      I've never been very adept at baking cookies because my mother never taught me how. I just recently learned to make cookies that don't double as slingshot ammunition. My husband taught me. That's right, my husband taught me how to make biscuits and cookies without "whuppin' the daylights out of them, as he put it. Those cookies are making my mouth water. I may just find out how they'll whip up using gluten-free flour.

    • bravewarrior profile image

      Shauna L Bowling 

      10 months ago from Central Florida

      Yeah, I'll definitely go with the pasta. I'm not much of a sweets person, but I love pasta, sauces, and bread!

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      10 months ago from Washington State, USA

      Sha, I'm not "doing" sweets either but for me it's been 3 months so I've adjusted. Cookies or pasta? I think I'd go for the pasta because it will last longer. You can linger over one cookie only so long.

    • bravewarrior profile image

      Shauna L Bowling 

      10 months ago from Central Florida

      The snickerdoodle blondie bar cookies look yummy, soft, and chewy. I prefer soft cookies to crunchy ones.

      I'm on a diet, too, Linda. Unfortunately, cookies, pies, cakes, and bread are not on the list of foods I can eat. However, I do get cheat days after the first ten (I'm on day eight right now). So, do I go for a cookie or a nice bowl of pasta? Decisions, decisions....

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      10 months ago from Washington State, USA

      Bill, bless your soul you are such a hermit. When the weather cools off a bit you best bake a batch of these things. You've been watching enough episodes of the British Baking Championship I'm sure you can pull it off.

    • billybuc profile image

      Bill Holland 

      10 months ago from Olympia, WA

      I'm a little embarrassed. I didn't know that's what a snickerdoodle wass. lol I live such a sheltered life here in Olympia.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      10 months ago from Washington State, USA

      Pamela, you could go rogue and slip some chocolate chips in the snickerdoodle dough.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      10 months ago from Washington State, USA

      Hi Flourish, actually I wasn't thinking about Christmas when I wrote this. I'm in the "back-to-school-lunches" mode right now. And thank you for confirming my comments on butter vs. margarine. Paula Deen said "I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal."

    • Pamela99 profile image

      Pamela Oglesby 

      10 months ago from Sunny Florida

      I like to use butter in cookie recipes rather than margarine. i prefer a chocolate chipe cookie over all others, however the original recipe for snickerdoodies sounds delicious. I will probably try it in the fall of the year, which is when I bake cookies. I am not interested in a chocolate snickerdoodies, just the original one. Thanks for all ths good cookie information. I love hearing the whole story.

    • Carb Diva profile imageAUTHOR

      Linda Lum 

      10 months ago from Washington State, USA

      Eric, I totally understand. Check out my "crock pot meals" to give yourself some relief from a hot kitchen.

    • FlourishAnyway profile image


      10 months ago from USA

      This is marvelous. I f you’re gonna do butter or margarine then butter is defythe way to go for many reasons. I researched that for myself years ago and now only buy that my family. You are covering Christmas cookies already! Yum.

    • Ericdierker profile image

      Eric Dierker 

      10 months ago from Spring Valley, CA. U.S.A.

      Well my boy and I just read this and decided we will try it when cooler. You turn on any heat in our house right now and I will come down on you like a sack of bad potatoes.

      Off to the bay for us.


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