Amish Snickerdoodles
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These Amish Snickerdoodle Cookies are a rich, melt-in-your-mouth sugar cookie coated in cinnamon-sugar. Just one batch yields a ton of cookies, making this recipe perfect for cookie exchanges or feeding a crowd at a party.
Amish Snickerdoodle Cookies Recipe
Snickerdoodle Cookies are my all-time favorite, so naturally I’m more than happy to try out just about any snickerdoodle cookie recipe out there.
Amish Snickerdoodles differ from my personal snickerdoodle recipe in that they are thicker, denser and the crinkly/wrinkly top is a little less pronounced than my recipe, giving the cookie less crunch. This is due to the amount of flour and the inclusion of oil in this recipe.
Just one batch of these Amish snickerdoodle cookies yields about 40 cookies – 60 if you make them into 2-bite cookies.
Since this recipe makes so much, what I like to do is divide the dough in half after making it and mix in chocolate chips to half of the batter. If you can get cinnamon chips that would be even better!
Amish Snickerdoodle FAQs
Why are these called Amish snickerdoodles? Snickerdoodles are a classic Amish and Mennonite recipe, but they differ from other Snickerdoodle cookies in their thick texture and less “wrinkled” tops.
A unique aspect to these cookies (which I think makes sense when you think of the culture they originated from) is that not only are all of the ingredients common and shelf-stable pantry staples, but the recipe also yields a large amount of cookies despite being a very quick recipe. That makes sense when you think of large Amish families and how much there is to do around the farm in a day!
Can these cookies be frozen? Yes! That is one of the best things about these cookies is that they freeze beautifully. Just wrap the cookies and place in an airtight freezer container for up to 3 months. (This set of freezer containers is a crazy bargain.)
More Delicious Snickerdoodle Recipes
Amish Snickerdoodles Ingredients
- Butter
- Vegetable Oil
- White Sugar
- Powdered Icing Sugar
- Egg, room temperature
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Cream of Tartar <– this is a staple in our home for everything from snickerdoodle cookies to homemade play dough
- Cinnamon
Scroll down to the printable recipe card for full measurements.
Tip: divide the dough and mix in chocolate chips or cinnamon chips into half of the batter to turn this single batch of cookie dough into two delicious cookie recipes.
Kitchen Tools You May Find Helpful
- Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring cups and spoons
- Medium-sized mixing bowl
- Cookie Sheet <– you will want two so you can bake one tray while the other is cooling
- Parchment paper
- Cookie scoop
How to Make Amish Snickerdoodles
Preheat oven to 375F.
In a large bowl, use an electric mixer to beat together the room temperature butter, oil, 1/2 cup of the white sugar and all of the icing sugar.
Add in the egg and vanilla paste and beat until just combined.
In a separate bowl, whisk together the flour, baking soda and cream of tartar.
Add the flour mixture to the butter mixture and beat until combined.
In a small microwave-safe bowl, melt the 1/4 cup of remaining butter.
In a separate bowl, combine the remaining 2 Tablespoons of white sugar and the cinnamon.
Use a cookie scoop to portion 1 Tablespoon-sized scoops of the cookie dough.
Dip each cookie ball into the melted butter mixture, coating completely, and then roll in the cinnamon sugar mixture.
Place the cinnamon-sugar coated cookie balls onto an uncreased cookie sheet, about 2” apart.
Bake for 8 minutes, until the edges are just slightly golden.
Allow to cool on the cookie sheet for 2 minutes before transferring to a cooling rack.
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Amish Snickerdoodle Cookies
How to make Amish Snickerdoodle Cookies, a classic Christmas cookie that makes a ton of cookies in a single batch using everyday ingredients. These cinnamon-sugar coated sugar cookies also freeze beautifully.
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup oil
- 1/2 cup white sugar PLUS 2 Tablespoons, divided
- 1/2 cup powdered icing sugar
- 1 egg
- 2 teaspoons vanilla paste
- 2 1/4 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 cup Melted Butter
- 1 Tablespoon Cinnamon
Instructions
- Preheat oven to 375F.
- In a large bowl, use an electric mixer to beat together the room temperature butter, oil, 1/2 cup of the white sugar and all of the icing sugar.
- Add in the egg and vanilla paste and beat until just combined.
- In a separate bowl, whisk together the flour, baking soda and cream of tartar.
- Add the flour mixture to the butter mixture and beat until combined.
- In a small microwave-safe bowl, melt the 1/4 cup of remaining butter.
- In a separate bowl, combine the remaining 2 Tablespoons of white sugar and the cinnamon.
- Use a cookie scoop to portion 1 Tablespoon-sized scoops of the cookie dough.
- Dip each cookie ball into the melted butter mixture, coating completely, and then roll in the cinnamon sugar mixture.
- Place the cinnamon-sugar coated cookie balls onto an uncreased cookie sheet, about 2” apart.
- Bake for 8 minutes, until the edges are just slightly golden.
- Allow to cool on the cookie sheet for 2 minutes before transferring to a cooling rack.
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Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 45mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
For more scrumptious cookies, check out our full cookie recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
These snickerdoodles look wonderfully soft, and the cinnamon-sugar finish is such a classic. For keeping recipe photos clear when sharing them online, I use upscaler to enlarge images while retaining texture.
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I love how detailed this recipe is! While I enjoy thicker cookies, sometimes I prefer a lighter crunch—maybe it’s the gamer in me craving variety. Speaking of variety, I found some unique sound packs at Choicer Voicer that add a fun twist to gameplay.
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What a delightful recipe! Your Amish Snickerdoodles remind me of the importance of tradition in baking. It’s amazing how these cherished recipes can connect generations, much like how blumgi slime fosters creativity through crafting experiences. Thank you for sharing this gem!
I absolutely love the warmth and simplicity of these Amish Snickerdoodles! They remind me of baking with my grandmother, who always had a way of making treats feel special. Can’t wait to try this recipe!
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I love snickerdoodles, and I’ve never tried the Amish version before, so thank you for sharing the recipe. That soft, chewy texture with the cinnamon sugar coating sounds absolutely perfect.
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I absolutely love snickerdoodles, and I’ve never tried the Amish version before! Thanks so much for sharing the recipe. That soft, chewy texture with the delicious cinnamon-sugar coating sounds absolutely irresistible. 😍🍪
These look so soft and perfectly spiced
Great recipe! I always bake a big batch before LAN parties with friends, and while the cookies are cooling we usually check whether our PCs can handle whatever game we’re planning to play next. I’ve been using canirunit.net for that — you just enter your CPU, GPU, RAM, and resolution, and it tells you if the game is playable, what FPS range to expect, and which settings to adjust first. Baking and gaming, the perfect weekend combo!
The detail about mixing chocolate chips into half the dough is clever—basically getting two recipes from one batch. I’ve been using traffic escape to organize my own recipe experiments and it’s saved me from repeating the same variations. The freezer-friendly aspect makes sense too, especially for the Amish context where efficiency matters, but honestly the real draw here is that you get 40-60 cookies without much fuss.
Amish snickerdoodles that stay rich and melt-in-your-mouth sound like the perfect cookie exchange recipe, especially since one batch makes so many. That cinnamon-sugar coating is the best part of a snickerdoodle for me.
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A recipe that yields a ton of cookies is exactly what I look for before a cookie exchange, and that cinnamon-sugar coating sounds irresistible. It’s good to know these are richer and more melt-in-your-mouth than a classic snickerdoodle. I’m on the PhotoMerge.app team, and dough-to-cookie progress shots like yours are one of the things people combine with it most.
I appreciate the note about why Amish snickerdoodles turn out thicker and less crinkly than the classic version — the oil plus the higher flour ratio finally explains why my attempts always came out flatter than I expected. Dividing the dough and folding chocolate chips into half is a clever trick too, especially since a single batch makes so many cookies. One thing I like to do is roll the dough balls in cinnamon sugar twice, chilling for ten minutes in between, which gives a slightly thicker coating that holds up in the freezer. On a completely different note, my kids have been learning Chinese through games on typingmandarin, and we turned it into a baking afternoon where they matched cookies to zodiac animals — a fun way to keep them busy while the trays cool. Thanks for the freezing tips as well.
I really appreciate the note about these being thicker and denser than a classic snickerdoodle because of the added flour and oil — that finally explains why my usual recipe and this one turn out so differently, and the tip about splitting the dough to add cinnamon chips to half is brilliant for a big batch. One thing I’ve started doing with recipes that yield 40+ cookies is making a simple visual card of the ingredient ratios and bake times to keep pinned in the kitchen, especially when doubling or halving for a cookie exchange. I’ve been using figcanvas科研绘图工具 to mock these up quickly since it exports clean SVG files I can tweak later. The freezing tip is a lifesaver too — I’ll be making a double batch this weekend.
The detail about the icing sugar and oil explaining why these Amish snickerdoodles come out thicker with less pronounced crinkling is genuinely helpful — I’ve had batches go either way and never connected it to those two ingredients. Dividing the dough and adding cinnamon chips to half is a smart move for a 40-cookie batch, and freezing them for up to three months makes it even more practical for exchanges. As someone who likes to compare numbers behind the scenes, I’ve gotten into the habit of checking formula breakdowns before trusting a tier list, which is what I appreciate about starter tier list guide — it shows the Kit Score calculation and dates every page was last checked rather than just ranking things. For baking, though, I’ll stick with your measured approach and a room-temperature egg.
The note about dividing the dough and folding chocolate chips into half the batter is such a practical idea, especially for a recipe that already yields 40-plus cookies. I also appreciate the explanation of why Amish snickerdoodles turn out thicker and less crinkled, since the oil and extra flour really do change the texture in a way that is easy to miss if you only compare photos. One small tip from my own baking: chilling the scooped dough for about fifteen minutes before rolling in cinnamon sugar helps the coating adhere more evenly and keeps the cookies from spreading too much on a warm sheet. If you enjoy recipes with this kind of documented background, I have also been reading through the race and perk breakdowns on Clover RPG Wiki, which keeps the same careful, source-checked approach to its reference pages.
The mention of oil contributing to the thicker, denser texture of Amish Snickerdoodles offers a practical explanation for their difference from other recipes. This ingredient choice likely also enhances their melt-in-your-mouth quality by impacting fat distribution during baking.
{“name”:”Rachel Kimball”,”text”:”The note about dividing the dough and mixing chocolate chips into half the batch is a clever way to get two cookies out of one bowl, and it matches what I have found with Amish-style recipes: the high flour and oil content makes the dough very forgiving, so add-ins do not throw off the texture the way they can in a leaner snickerdoodle. One thing worth adding for anyone baking these for a cookie exchange is to underbake by a minute or two, since the denser crumb keeps carryover heat working after the tray comes out. I also liked that you explained why the tops are less crinkly instead of just calling it a variation. For anyone who enjoys comparing how odds, rarity and patch notes get documented across hobby wikis, the tables at Bey Rivals spin rates show the same care for sourcing and last-checked dates.”,”}