Snickerdoodle Crisps Recipe

4.5 3 3
Snickerdoodle Crisps Recipe
Snickerdoodle Crisps Recipe photo by Taste of Home
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Snickerdoodle Crisps Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 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

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.
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.
Freeze option: Freeze wrapped logs in a resealable plastic freezer bag. 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.
Yield: about 5 dozen.
Originally published as Snickerdoodle Crisps in Taste of Home December 2015, p14

Nutritional Facts

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

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 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
  1. In a large bowl, cream butter and sugar until light and fluffy. 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 plastic; 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.
    Freeze option: Freeze wrapped logs in a resealable plastic freezer bag. 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.
    Yield: about 5 dozen.
Originally published as Snickerdoodle Crisps in Taste of Home December 2015, p14

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Reviews forSnickerdoodle Crisps

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MY REVIEW
butterflybirds User ID: 970989 250519
Reviewed Jul. 16, 2016

"Made these for a nautical theme party. Delicious and easy. I didn't have allspice so I eliminated it.I put the dough in the refrigerator for 2 hours. I did as NanZim suggested and rolled the dough in balls. (so much easier) I also added 5 sliced almond to the top to make them look like sand dollars.They were a big hit. Will definitely be making these again. Wish I could include a picture."

MY REVIEW
NanZim User ID: 3929200 239405
Reviewed Dec. 14, 2015

"Snickerdoodle's are my husband's favorite cookie . I often experiment with different recipes. He really likes this recipe. I found it easier to chill the doll, roll it into 1-inch balls, roll the balls in the cinnamon-sugar and then flatten them with a glass."

MY REVIEW
Angel182009 User ID: 6228642 238123
Reviewed Nov. 26, 2015

"These cookies were packed with flavor and super delicious! The dough was difficult to work with so I recommend putting it in the freezer 20-30 minutes before slicing."

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