Aunt Deborah’s Snickerdoodles
Aunt Deborah’s Snickerdoodles are the cookies everyone in the family looks forward to baking. They are soft and chewy with the perfect balance of cinnamon sugar coating. This recipe has been passed between family and friends for many years with consistent results.
I absolutely love cooking with my boys. I’ve had them in the kitchen from a very young age, stirring, measuring, cracking eggs, and any other age-appropriate tasks. Over the years, we found many favorite recipes, and this recipe for snickerdoodle cookies tops the list. It is from a very dear friend, whom my kids call Aunt. It is our favorite cookie.
I remember the first time my boys made this recipe together, without me. They had many questions because the recipe wasn’t written well. Deborah gave me the recipe over the phone and I made lots of abbreviations because I was taking it down quickly. I knew what I meant.
But the boys did not! So they set off to make the cookies while I worked nearby to answer any questions. When they were done, I wrote up 2 proper recipe cards, one for each of their recipe boxes.
This post may contain affiliate links. As an Amazon associate, as well as a member of other various affiliate programs, I earn a nominal commission if products are purchased through links at no additional charge to you.
Why you’ll love Aunt Deborah’s Snickerdoodles
- These snickerdoodle cookies are soft in the center and a bit crispy on the edge.
- The cinnamon sugar coating gives a warm, cozy feeling.
- The ingredient list is simple and uses many pantry staples. See the ingredients below.
- There is no chill time for the cookie dough.
- The recipe doesn’t call for cream of tartar.
- Serve snickerdoodles with milk, hot chocolate, or coffee.
Ingredients
- All Purpose Flour
- Salt
- Baking Powder
- Unsalted Butter
- Pure Vanilla Extract
- Sugar
- Ground Cinnamon
More Snickerdoodle Recipes
Aunt Deborah’s snickerdoodles are made without cream of tartar. These Christmas snickerdoodles not only get dressed up for the holidays, but also use cream of tartar for that classic tangy flavor. Chocolate snickerdoodles start with a cake mix, as does this snickerdoodle version. If you really want a decadent cookie, try chocolate stuffed snickerdoodles. Snickerdoodle biscotti is perfect for dipping into your morning coffee, and this pumpkin version is ideal for fall.
Snickerdoodles aren’t just a cookie, enjoy snickerdoodle crumb cake and snickerdoodle bars.
How Do You Store Snickerdoodles?
Store the cookies in an airtight container at room temperature for up to 4 days.
Do snickerdoodles need cream of tartar?
This snickerdoodle recipe does not call for cream of tartar. Instead, it uses baking powder. I do not suggest substituting it.
Can I freeze the dough?
Yes, roll dough into balls, freeze them on a cookie sheet, then store them in a freezer bag. Roll them in the cinnamon sugar mixture just before baking.
Cookies for a Cause
I’m happy to share these Christmas cookies for a great cause – Cookies for Kids’ Cancer™. I’ve partnered with my blogger friend Erin from The Speckled Palate, who has organized this Sweetest Season Cookie Exchange among food bloggers.
About Cookies for Kids’ Cancer™
Cookies for Kids’ Cancer™ is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer™ has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today. If you want to learn more head to their website.
If you want to donate to this very worthwhile cause, the organization has a 4-star rating on Charity Navigator, check out the fundraising page Erin created.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Aunt Deborah’s Snickerdoodles
Ingredients
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
Cinnamon Sugar:
- 1/3 cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Line rimmed baking sheets with parchment paper or silicon baking mat and set aside.
- In a small bowl combine cinnamon and sugar and set aside.
- In a medium bowl combine flour, salt and baking powder, set aside.
- In the bowl of a stand mixer cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and beat well.
- Slowly add dry ingredients and mix until combined. Using a small scoop, the size of a tablespoon, scoop dough and roll into a ball. Roll ball in cinnamon sugar and place on prepared baking sheet. Repeat until baking sheet is full.
- Bake at 350 degrees F. for 10 – 13 minutes until edges are browning and tops of cookies are puffy. Remove from oven and cool on baking sheet for 2 minutes. Remove to cooling rack to cool completely.
I love that this recipe has been passed through your family for years because the soft centers, crisp edges, and that perfect cinnamon sugar coating truly feel like the kind of cookie everyone reaches for first. The fact that they come together with simple pantry ingredients and no chill time is such a bonus!
Thank you so much for participating in this year’s Sweetest Season and bringing another delicious cookie recipe to the virtual celebration. I am so appreciative for you and everyone who joins me in this yearly and am always blown away with the generosity. I hope you and yours have the happiest holiday season!