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Snickerdoodle Crisps

Total Time

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

Makes

about 5 dozen

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 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 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.
  4. Freeze option: 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.

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