Snickerdoodle Crisps
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
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
Reviews
Followed the recipe as stated and my cookies are a hit. This is a excellent, easy to follow recipe. This recipe is a keeper.
While the dough is a bit sticky it is workable and provides a very good cookie. They were both crisp and a bit chewy as well. It probably depends on the cooking time.
The snickerdoodle fanatics in the family loved this variation and enjoyed the crispness of this cookie.
These tasted doughy even with all the spices! I had to bake them over 12 minutes just to get them slightly crisp! I kept increasing the baking time and the last batch was finally slightly crispy! So disappointed because I love Snickerdoodles and these didn't even taste like them! With all the spices, they were BROWN instead of beige rolled in spices. I'l go back to my old recipe and just bake them a little longer for crispness. Try the Better Homes and Gardens cookbook! The best flavor and much easier!
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.
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.
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.