Snickerdoodles: 18 Cinnamon-Sugar Treats From Grandma’s Cookie Tin to Christmas Morning

Snickerdoodles are back in a big way this season. On Google this week, searches for snickerdoodle blondies jumped 500 percent, and banana, apple cobbler and pumpkin versions are climbing too. It makes sense: this is the soft, cinnamon-sugar cookie grandma rolled every December, and it is easy enough for kids to help. You probably have everything for a batch in your pantry right now, and the dough freezes beautifully for the busy weeks ahead. Here is the classic recipe and the cozy twists bakers love right now, from bars and bread to Christmas morning muffins. Each slide has a shopping list and simple steps. Grab the cinnamon..

Classic Soft Snickerdoodles (and Why Cream of Tartar Matters)

Butter, sugar, a roll in cinnamon sugar and that funny name: the cookie in grandma’s tin is back. The most-rated snickerdoodle recipe on Allrecipes has more than 7,000 ratings. The secret is cream of tartar, which gives the cookies their soft, pillowy middle and that slight tang. Ready to roll the first batch?..

You will need: 1 cup soft butter, 1 1/2 cups sugar, 2 eggs, 1 tsp vanilla, 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Beat the butter and sugar until fluffy, then the eggs and vanilla. 2. Mix in the flour, cream of tartar, baking soda and salt. 3. Chill the dough 30 minutes. 4. Roll into 1 1/2 inch balls and roll each in cinnamon sugar. 5. Bake at 375 F for 9 to 11 minutes, until set at the edges but still soft in the middle.

Snickerdoodle Blondies, the One Trending This Week

Searches for snickerdoodle blondies jumped 500 percent on Google this week, the biggest rise of any snickerdoodle recipe. Think of a thick, chewy brown sugar bar with a crackly cinnamon sugar crust baked right on top. One pan, no rolling, no chilling. Cut them small for a cookie tray or big for dessert with ice cream. Bars or cookies: which team are you on?

You will need: 1 cup melted butter, 1 1/2 cups brown sugar, 2 eggs, 2 tsp vanilla, 2 cups flour, 1 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp salt. Topping: 3 tbsp sugar, 2 tsp cinnamon

How to make it: 1. Heat the oven to 350 F and line a 9×13 pan. 2. Whisk the butter and brown sugar, then the eggs and vanilla. 3. Stir in the flour, cinnamon, baking powder and salt. 4. Spread in the pan and sprinkle the cinnamon sugar evenly over the top. 5. Bake 25 to 30 minutes, until just set in the middle, and cool before cutting.

Pumpkin Snickerdoodles

Pumpkin snickerdoodles are up 40 percent in searches, and they are perfect for the weeks between Thanksgiving and Christmas. A little pumpkin puree makes them extra soft and cakey, and pumpkin pie spice goes into the cinnamon sugar. Blot the pumpkin with a paper towel first so the dough is not too wet. Would you bring these to Thanksgiving?

You will need: 1/2 cup soft butter, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup pumpkin puree (blotted), 1 egg yolk, 1 tsp vanilla, 2 1/4 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp pumpkin pie spice. Roll in 1/4 cup sugar mixed with 1 tsp pumpkin pie spice

How to make it: 1. Beat the butter and sugars, then add the pumpkin, yolk and vanilla. 2. Mix in the dry ingredients and chill 1 hour. 3. Roll into balls and coat in the spiced sugar. 4. Bake at 350 F for 10 to 12 minutes. 5. Cool on the pan 5 minutes before moving.

Eggnog Snickerdoodles for Christmas

Add a splash of eggnog and a little nutmeg, and snickerdoodles taste like a cozy Christmas drink. The edges stay crisp and the middles stay soft. Roll them in cinnamon sugar with a pinch of extra nutmeg. Leave a plate out with a glass of eggnog for Santa, and watch them disappear by morning. Eggnog lover or not?

You will need: 1 cup soft butter, 1 1/2 cups sugar, 1 egg, 1/4 cup eggnog, 1 tsp vanilla, 3 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp nutmeg. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon plus 1/2 tsp nutmeg

How to make it: 1. Beat the butter and sugar, then the egg, eggnog and vanilla. 2. Mix in the flour, cream of tartar, baking soda, salt and nutmeg. 3. Chill 30 minutes, then roll into balls. 4. Roll in the spiced cinnamon sugar. 5. Bake at 375 F for 9 to 11 minutes.

Brown Butter Snickerdoodles

Browning the butter first adds a toasty, nutty flavor that makes people ask what your secret is. Let the butter cool until it is soft again, or chill it a little, so the cookies do not spread too much. The tops crinkle beautifully. It adds just 5 minutes to the recipe, and it is worth every one. Have you ever baked with brown butter?

You will need: 1 cup butter, browned and cooled until soft, 1 1/4 cups sugar, 1 egg plus 1 yolk, 2 tsp vanilla, 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Melt the butter and cook, swirling, until golden brown and nutty, then chill until soft but not hard. 2. Beat with the sugar, egg, yolk and vanilla. 3. Mix in the dry ingredients. 4. Roll into balls and coat in cinnamon sugar. 5. Bake at 375 F for 10 to 12 minutes.

Snickerdoodle Apple Cobbler

Searches for snickerdoodle apple cobbler are up 60 percent. Cinnamon apples bake under spoonfuls of soft snickerdoodle dough that turn into a crackly, sugary cookie crust. It is a holiday dessert that feeds a crowd and needs only one dish. Serve it warm with vanilla ice cream. Would you choose this over apple pie this year?

You will need: Filling: 6 apples peeled and sliced, 1/3 cup sugar, 1 tsp cinnamon, 1 tbsp flour, 1 tbsp lemon juice. Topping: 1/2 cup soft butter, 3/4 cup sugar, 1 egg, 1 tsp vanilla, 1 1/2 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, pinch of salt. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Toss the apples with the sugar, cinnamon, flour and lemon and spread in a 9×13 dish. 2. Beat the butter and sugar, then the egg and vanilla. 3. Mix in the flour, cream of tartar, baking soda and salt. 4. Drop spoonfuls of dough over the apples and sprinkle with cinnamon sugar. 5. Bake at 350 F for 40 to 45 minutes, until golden and bubbling.

Snickerdoodle Cheesecake Bars

A soft cinnamon cookie crust, a creamy cheesecake layer and a crumble of cinnamon sugar on top: these bars are rich, so cut them small. They are a make-ahead dream because they need to chill overnight anyway. Bring them to a holiday party and they disappear first. Cheesecake fans, would you try these?

You will need: Crust and topping: 1 cup soft butter, 1 cup sugar, 1 egg, 2 3/4 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp salt. Filling: 16 oz cream cheese, 1/2 cup sugar, 1 egg, 1 tsp vanilla. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Make the dough and press two thirds into a lined 9×13 pan. 2. Beat the cream cheese, sugar, egg and vanilla and spread over the crust. 3. Crumble the rest of the dough on top. 4. Sprinkle with cinnamon sugar. 5. Bake at 350 F for 30 to 35 minutes, cool, then chill at least 4 hours before cutting.

Snickerdoodle Bread With a Cinnamon Swirl

This quick bread tastes like a snickerdoodle in loaf form. A layer of cinnamon sugar runs through the middle and more bakes on top into a crackly crust. Wrap a loaf in parchment and twine and it makes a lovely neighbor gift. It also freezes well for 3 months. Who on your street would love one?

You will need: 2 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 3/4 cup soft butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1 cup sour cream or plain yogurt. Swirl and topping: 1/3 cup sugar, 1 tbsp cinnamon

How to make it: 1. Heat the oven to 350 F and grease a 9×5 loaf pan. 2. Beat the butter and sugar, then the eggs, vanilla and sour cream. 3. Fold in the flour, baking powder, salt and cinnamon. 4. Spread half the batter, sprinkle half the cinnamon sugar, add the rest of the batter and top with the remaining cinnamon sugar. 5. Bake 50 to 60 minutes, until a toothpick comes out clean.

Snickerdoodle Muffins for Christmas Morning

Make the batter the night before and bake while the family opens presents. These muffins have a tender crumb and a sparkly cinnamon sugar top that crunches when you bite in. Brush the warm tops with butter and dip them in more cinnamon sugar for the bakery look. Coffee or cocoa with yours?

You will need: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 cup melted butter, 3/4 cup sugar, 2 eggs, 1 cup milk, 1 tsp vanilla. Topping: 2 tbsp melted butter and cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Heat the oven to 375 F and line a 12-cup muffin tin. 2. Whisk the dry ingredients in one bowl and the wet ones in another. 3. Stir together just until combined. 4. Fill the cups and sprinkle with cinnamon sugar. 5. Bake 18 to 20 minutes, then brush the tops with butter and dip in more cinnamon sugar.

Snickerdoodle Coffee Cake

A soft buttery cake with a ribbon of cinnamon sugar through the middle and a crumb topping on top. It is the cozy brunch cake for the holidays, and it bakes in one 9×9 pan. Make it a day ahead; it stays moist under foil. Serve it warm with coffee for guests. What is on your holiday brunch table?

You will need: Cake: 1/2 cup soft butter, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup sour cream, 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt. Crumb: 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, 4 tbsp cold butter. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Heat the oven to 350 F and grease a 9×9 pan. 2. Beat the butter and sugar, then the eggs, vanilla and sour cream; fold in the dry ingredients. 3. Spread half the batter and sprinkle with the cinnamon sugar. 4. Add the rest of the batter and top with the crumb mixture, rubbed together with your fingers. 5. Bake 35 to 40 minutes.

Banana Snickerdoodle Cookies

Have a couple of brown bananas on the counter? Searches for banana snickerdoodle cookies are up 70 percent this week. Mashed banana makes the cookies soft and cakey, and the cinnamon sugar coating tastes like the top of banana bread. They are a great way to use up fruit before the holidays. Would you try banana in a cookie?

You will need: 1/2 cup soft butter, 3/4 cup sugar, 1/2 cup mashed ripe banana, 1 egg yolk, 1 tsp vanilla, 2 1/4 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp salt. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Beat the butter and sugar, then the banana, yolk and vanilla. 2. Mix in the flour, cream of tartar, baking soda and salt. 3. Chill 1 hour. 4. Roll into balls and coat in cinnamon sugar. 5. Bake at 350 F for 11 to 13 minutes.

Gingerbread Snickerdoodles

Half snickerdoodle, half gingerbread cookie: molasses, ginger and cloves go into the dough, and the balls are rolled in cinnamon sugar. They bake up dark, crinkly and chewy, and they make the whole house smell like Christmas. They are a nice change from cut-out gingerbread men because there is no rolling pin needed. Ginger fans, would you make these?

You will need: 3/4 cup soft butter, 1 cup brown sugar, 1 egg, 1/4 cup molasses, 2 1/4 cups flour, 2 tsp baking soda, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp salt. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Beat the butter and brown sugar, then the egg and molasses. 2. Mix in the flour, baking soda, spices and salt. 3. Chill 30 minutes. 4. Roll into balls and coat in cinnamon sugar. 5. Bake at 350 F for 9 to 11 minutes; they firm up as they cool.

Chai-Spiced Snickerdoodles

Chai spices, cardamom, ginger, cloves and black pepper, mixed into the cinnamon sugar give classic snickerdoodles a warm, grown-up flavor. They are perfect with a cup of tea on a cold afternoon. The dough is the same as the classic, so you can make half plain and half chai. Have you ever tried chai in a cookie?

You will need: Classic snickerdoodle dough (slide 1). Chai sugar: 1/4 cup sugar, 1 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp ginger, 1/4 tsp cloves, pinch of black pepper

How to make it: 1. Make the classic dough. 2. Mix the chai sugar in a small bowl. 3. Roll the dough into balls and coat in the chai sugar. 4. Bake at 375 F for 9 to 11 minutes. 5. Cool on a rack and store in a tin.

Snickerdoodle Cookie Bars for a Crowd

When you need cookies for a school party or an office swap, skip the scooping. Press snickerdoodle dough into a 9×13 pan, sprinkle with cinnamon sugar and bake. You get about 24 bars in one go, soft in the middle and crisp on the edges. A drizzle of white glaze makes them look fancy. How many do you need this December?

You will need: 1 cup soft butter, 1 1/2 cups sugar, 2 eggs, 2 tsp vanilla, 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon. Optional glaze: 1 cup powdered sugar and 2 tbsp milk

How to make it: 1. Heat the oven to 350 F and line a 9×13 pan. 2. Make the dough and press it evenly into the pan. 3. Sprinkle the cinnamon sugar over the top. 4. Bake 20 to 25 minutes, until golden at the edges. 5. Cool, drizzle with glaze if you like, and cut into bars.

Mini Snickerdoodle Bites and the Freezer Trick

Roll the dough into tiny half-inch balls and you get dozens of bite-size cookies, great for a cookie tin or a hot cocoa bar. Here is the freezer trick: freeze the plain dough balls on a tray, bag them, and roll them in cinnamon sugar only right before baking. That way the coating stays sparkly. Add 1 to 2 minutes of baking time from frozen. Would you keep a bag in your freezer?

You will need: Classic snickerdoodle dough (slide 1), cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Make the classic dough. 2. Roll into 1/2 inch balls. 3. To freeze, set the plain balls on a tray, freeze 1 hour, then bag for up to 3 months. 4. Roll in cinnamon sugar just before baking. 5. Bake at 375 F for 6 to 8 minutes (8 to 10 from frozen).

Sourdough Discard Snickerdoodles

Bread bakers, this one is for you. Searches for sourdough discard snickerdoodles are up 50 percent this week. The discard adds a gentle tang that balances the sweet cinnamon sugar, and the cookies stay soft for days. It is a smart way to use the starter you would otherwise throw away. Do you keep a sourdough starter?

You will need: 1/2 cup soft butter, 1 cup sugar, 1 egg, 1/2 cup sourdough discard, 1 tsp vanilla, 2 1/4 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp salt. Cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Beat the butter and sugar, then the egg, discard and vanilla. 2. Mix in the dry ingredients. 3. Chill 1 hour. 4. Roll into balls and coat in cinnamon sugar. 5. Bake at 375 F for 10 to 12 minutes.

Snickerdoodle Sandwich Cookies With Cinnamon Cream

Two soft snickerdoodles with a thick layer of cinnamon cream cheese frosting in between. Kids love them, grown-ups love them, and they look like they came from a bakery case. Keep them in the fridge and let them sit out 10 minutes before serving. One per person, or two?

You will need: Classic snickerdoodle dough (slide 1). Filling: 4 oz soft cream cheese, 1/4 cup soft butter, 2 cups powdered sugar, 1 tsp cinnamon, 1 tsp vanilla

How to make it: 1. Bake the classic snickerdoodles and cool completely. 2. Beat the cream cheese and butter until smooth. 3. Add the powdered sugar, cinnamon and vanilla and beat until fluffy. 4. Spread or pipe filling on half the cookies. 5. Top with the other halves and chill until firm.

White Chocolate Cranberry Snickerdoodles for the Cookie Tin

Red cranberries and white chocolate make snickerdoodles look like Christmas. They are lovely in a cookie tin next to chocolate and spice cookies. Where does the funny name come from? Nobody knows for sure; some food historians think it may come from a German word for snail-shaped pastries, others say it is just a whimsical New England name. Want more ideas for the tin? See our Christmas cookie box recipes. What would you name this cookie?

You will need: Classic snickerdoodle dough (slide 1), 3/4 cup dried cranberries, 3/4 cup white chocolate chips, cinnamon sugar: 1/4 cup sugar and 1 tbsp cinnamon

How to make it: 1. Make the classic dough. 2. Fold in the cranberries and white chocolate. 3. Roll into balls and coat in cinnamon sugar. 4. Bake at 375 F for 10 to 12 minutes. 5. Cool and pack in a tin with wax paper; they keep about a week.