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Snickerdoodle Crisps

7 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling Bake: 10 min./batch

Makes

about 5 dozen

Updated: Oct. 05, 2023
This classic cookie from New England can be made two ways: soft or crunchy. My happy version with cinnamon, ginger and nutmeg is crispy to perfection. —Jenni Sharp, Milwaukee, Wisconsin
Snickerdoodle Crisps
Snickerdoodle Crisps Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • SPICED SUGAR:
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
  2. Divide dough in half; shape each into an 8-in.-long roll. Wrap in waxed paper and refrigerate 2 hours or until firm.
  3. Preheat oven to 350°. In a small bowl, mix spiced sugar ingredients. Unwrap and cut dough crosswise into 1/4-in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar mixture over cookies. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Can you freeze Snickerdoodle Crisps?

Freeze wrapped logs in an airtight freezer container. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts

1 cookie: 84 calories, 3g fat (2g saturated fat), 14mg cholesterol, 68mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.