Amish Friendship Bread Snickerdoodle Cookies

Amish Friendship Bread Snickerdoodles ♥ http://www.friendshipbreadkitchen.com

This Amish Friendship Bread snickerdoodle cookie recipe is a Kitchen favorite. For starters, it yields 60 cookies. Say what? No, you read that right. SIXTY COOKIES. Which means it’s super easy to share, save, or put on a buffet spread.

It’s also a versatile. Got some snickerdoodle connoisseurs out there? Instead of 1 cup butter, use ½ cup butter and ½ cup shortening for a bigger snap. Like it soft and tender? Pop them out of the oven between 8 and 10 minutes. Roll them, spoon ’em and drop ’em, make them large, make them small. Keep your hands dusted with sugar and cinnamon and strangers will gravitate towards you for days.

Amish Friendship Bread Snickerdoodles ♥ http://www.friendshipbreadkitchen.com

Snickerdoodles were popular in the 1900’s in the Easy Coast, including the Pennsylvania Dutch region, and seem to originate from Germany. There are lots of theories about the true name and origin of this famous cookie, but seems to largely be credited to the German word schneckennudeln, which means cinnamon-dusted sweet rolls, and for a more direct translation, snail dumpling. Ugh. Moving on!

Like most of our other Amish Friendship Bread cookie recipes, these freeze well, too, and are perfect edible holiday or hostess gifts.

Amish Friendship Bread Snickerdoodle Cookies
Friendship Bread Kitchen: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 60
Use your bag of Amish Friendship Bread starter to yield dozens of cinnamony-sweet snickerdoodles.
  • 1 cup Amish Friendship Bread Starter
  • 1 cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 4 cups flour
  • ¼ teaspoon salt
  • ¼ cup sugar for rolling
  • ⅓ cup cinnamon for rolling
  1. Preheat oven to 375° F (190° C).
  2. In a large mixing bowl, add in wet ingredients.
  3. Mix in rest of ingredients except the ¼ cup sugar and and ⅓ cinnamon.
  4. In a small bowl, mix together the sugar and cinnamon.
  5. Shape dough into 1-inch balls.
  6. Roll balls in cinnamon-sugar mixture.
  7. Place balls 2 inches apart on cookie sheet.
  8. Bake 10 minutes.
  9. Remove from cookie sheet to wire rack.
  10. ENJOY!
Kitchen Notes
The dough will be sticky but rolls really well into balls. If you want a crunchy cookie, bake an additional 3-5 minutes.

From Deborah Gillespie: "I substituted pumpkin pie spice for the cinnamon in the recipe. It was wonderful and I plan on doing it again."


Images from the Friendship Bread Kitchen Community

Amish Friendship Bread Snickerdoodles ♥ http://www.friendshipbreadkitchen.com

Courtesy Rachel Barna

Amish Friendship Bread Snickerdoodles ♥ http://www.friendshipbreadkitchen.com

Courtesy Deborah Gillespie


  1. PartPixie says:

    I see snickerdoodles in my future! These are my all time favorite cookie. Thanks so much for sharing. :)

  2. thank you for posting this recipe. i have been wondering what else can be done with the starter mix. And I love snickerdoodle cookies

  3. Does the starter have to be the 10 days old to work in this recipe?

  4. These are great! Easy & Delicious… my two favorite things.

  5. Kimberly Ulrich says:

    Where can I purchase the jars and/or crocks that you give away in your contests? I see them in alot of your pictures and see them in your comments and would really love to have them. I never seem to win anything…so, is there any way to buy them…if I can afford them that is. :) My Army son loves snickerdoodles & will be home in a few weeks on post deployment leave..so I will be making these for him. I know he’ll love them!

  6. diane h says:

    very good… hubby and granddaughters enjoyed them.

  7. musik16 says:

    Just made two batches of these and they were delicious.

  8. Janelle Jordan says:

    1/3 C Cinnamon? I did this and it’s way too much.

    • Nancy Hubbard says:

      Janelle, I just made these yesterday, 3/12/13. My husband is a Snickerdoodle fiend…the coating of the cinnamon was not to his liking, I had to add a lot more sugar for it to make his approval, I have since written notes on the recipe page I have in my notebook of AFB. Even the texture was not to his liking exactly, so I will need to make further modifications.

  9. Can anyone tell me if the butter is melted?

  10. Can anyone tell me if the butter should be melted, or just softened?

  11. Susan Pond Stroop says:

    It says to use 1 cup Amish friendship bread starter. Do I make the Snickerdoodles before or after I have fed the starter? Sorry if these sounds stupid but you say 1 cup of the friendship bread “starter”. Hope to hear from you. I love snickerdoodles and have never made them. I am so glad to get some recipes to use with the starter. Thanks again.

  12. Great recipe! My mom wanted almond cookies, so I used this as the base. I omitted the cinnamon and added about 3/4t vanilla extract and 1-1/2t almond extract. Incidentally I also broke up the flour, using about 1/2c almond meal, 1c whole wheat flour and 2-1/2c standard flour (just because I has these). I rolled into balls, dabbed a little sugar on top and flattened each ball a little. They came out tasty! Mom will love them. :)

  13. I used softened butter, not melted. Cookies turned out great.

  14. This is an easy and great tasting recipe. I had half a cup of starter left after my days’ baking, so I halved the recipe and had plenty of cookies

  15. just wondering about storage of these? i.e how long they’ll last in an airtight container and also, how they go with freezing?
    i have my starters and am looking for some recipes i can make in advance as xmas gifts (i want to do a little mixed box/jar of delicious treats)!

  16. I am lost, I followed the reciepe to the T except… My cookies didn’t end up like cookies, there more like small hard balls, so I decided the next 12. I would smash em down a little an they did the same thing, they didn’t expand like cookies I have made before from the store… Can someone guide me on how to do the correctly I love snicker doodles an I would love to make them at home for my children…
    PS I live in Alaska with a high altitude it takes longer than normal to cook most things an some recipes have to be altered but I am new to this an I am not sure what I need to do to fix my problem!!!

    • Hi Erin,

      We’ve made these several times with great results, so I’d say it could be your ingredients (make sure they are fresh, especially the baking powder and cream of tartar). There’s a good chance, too that your altitude is affecting your outcome. Check the forum (aka the Kitchen Table) for more discussions on high altitude baking, and here’s a great link to King Arthur Flour’s explanation of necessary adjustments for high altitude baking: http://www.kingarthurflour.com/recipe/high-altitude-baking.html. Good luck!

  17. Morning!

    I made a HUGE batch of these cookies for thanksgiving. I’m not much of a baker. This recipe was easy to follow and the cookies were great!

    Thanks for this website!
    I currently have three bags of starter brewing, so I will e referencing again in a few days.

  18. I have to try this. They are my husbands favorite

  19. Since snickerdoodles are one of my favorite cookies, I can’t wait to try this one. Tomorrow sounds good since I have some starter in the freezer!

  20. Thank you , I love these and always make to batches, when I make them. these are one of my many favorites

  21. Rebecca Cantu says:

    Turned out very well! Just had to use a slotted spatula to squoosh them down a bit. Substituted coconut sugar for white sugar and used white whole wheat flour (25% of the 4 cups called for) to try to make them a tax bit healthier!

  22. Is it really 1/3 cup cinnamon? Am really asking for I have never had these before and would like to try them.

    • You mix the 1/3 cup cinnamon and the 1/4 cup sugar together in a bowl and then roll the cookie balls in them before you place them on the baking sheet. it is the coating for the outside of the cookie…hope this helps

Speak Your Mind


Rate this recipe: