These snickerdoodle cookies are a family favorite, with them all dressed up for the holidays with figs, orange zest, and cardamom. And they're super-tender and flavorful thanks to a secret ingredient: milk powder!
You won't need a standing mixer to make these snickerdoodle cookies. You won't even need a hand mixer. Just a large spoon, a whisk, and a cookie scoop. This recipe also includes tips for making the dough ahead.
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Want to make this classic cookie perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
- ๐ Holiday Cookies Don't Have to Be Fancy
- โค๏ธ Why you'll love this recipe
- ๐ช What makes a cookie a snickerdoodle?
- ๐ฉโ๐ณ What does Cream of Tartar do?
- ๐ง Ingredients + Notes
- ๐ช Recommended Equipment
- ๐ฏ Snickerdoodle Cookies Technique Tips
- ๐ฏ Why This Recipe Works
- ๐กIdeas for Possible Variations
- ๐คทโโ๏ธ FAQ
- Figgy Cardamom Snickerdoodle Cookies Recipe
๐ Holiday Cookies Don't Have to Be Fancy
If decorating cookies isn't your thing, but you still want festive cookies for the holidays, I've got your back with these snickerdoodle cookies. They're made festive with dried figs, cardamom, and orange zest.
Seriously, Christmas cookies don't have to be decorated with glaze or rolled in decorator sugar in order to be perfect for a Christmas cookie tray. The holidays are connected to ingredients, too. Like these Spiced Persimmon Cookies with Dried Figs or Pennsylvania Dutch Spice Cookies.
โค๏ธ Why you'll love this recipe
- Fabulous texture. These cookies are pillowy and so tender from the milk powder.
- Great flavors. The dried figs, cardamom, and orange zest are delicious together. And the milk powder pumps up these flavors.
- Portable. Bring to parties and cookie exchanges.
- Kids can help! Kids of all ages love to roll the dough balls in the cinnamon and sugar!
๐ช What makes a cookie a snickerdoodle?
Do you ever wonder where some cookie names come from? The name for chocolate chip cookies is easy. And ditto for peanut butter cookies and ginger-molasses cookies.
Snickerdoodles originated in early New England when cookies were given playful names like plunkets and kinkawoodles. They're a soft, buttery, and sugary cookie dough rolled into little balls that are rolled in cinnamon sugar. But there's one ingredient that separates snickerdoodles from other cookies.
Cream of tartar.
Without this ingredient, this cookie is just a buttery sugar cookie.
๐ฉโ๐ณ What does Cream of Tartar do?
There's science involved. Cream of Tartar helps activate the baking soda used in the recipe and contributes to the distinctive tangy flavor that's all Snickerdoodle. Cream of Tartar also helps make these chewy cookies.
๐ง Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.
For all of the ingredients, measurements, and directions for these snickerdoodles, go to the Recipe Card at the bottom of this post.
- All-purpose flour - I like King Arthur flour for its consistency.
- Baker's sugar - This is ultra-fine granulated sugar that dissolves more quickly into the cookie dough. If you don't have any, place 1 cup of granulated sugar in the bowl of a food processor fitted with a metal blade and buzz it for 20 - 30 seconds to make your own Baker's sugar. Do not use powdered sugar as a substitute.
- Brown sugar - if you don't have any in your pantry, make your own brown sugar!
- Dry milk powder - This is optional, but adding 1 tablespoon makes cookies, cakes, and breads softer and more flavorful.
- Cream of Tartar - this is an essential ingredient for snickerdoodles.
- Baking soda - this is the ingredient that interacts with the Cream of Tartar.
- Cardamom powder or ground cinnamon.
- Orange zest
- Dried figs - I use Black Mission figs but feel free to use your own favorite.
- Unsalted butter
- Eggs
- Vanilla extract
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
๐ช Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list ofย favorite kitchen tools and equipment.
- Kitchen scales for weighing the flour
- Cookie sheet
- Whisk
- Parchment paper or Silpat
- Cookie scoop
- Wire rack for cooling the cookies
๐ฏ Snickerdoodle Cookies Technique Tips
- Weigh the flour to make sure you don't use too much (or too little). Weighing the flour also promotes consistency every time you make these cookies.
- Don't over-stir the cookie dough, as this makes the cookie dough tougher.
- Chill the dough only long enough to easily roll into balls, approximately 10 minutes. Cover the dough with plastic, and slide the bowl into the refrigerator. The plastic prevents a dry crust from forming on the dough.
- Weigh the cookie dough balls so that they bake up evenly. If you don't have kitchen scales, use a cookie scooper to help keep the cookies the same size.
- These cookies spread quite a bit because of all the butter, so space the balls of dough 2 inches apart on the cookie sheet.
- Chill the cookie dough balls coated with sugar and cinnamon in the refrigerator for 15 minutes before sliding into the oven if you don't want them to spread as much.
- Do not overbake these cookies if you want them soft and chewy!
๐ฏ Why This Recipe Works
Here are some things that make these the best Snickerdoodles you'll ever make.
- Baker's sugar keeps you from over-mixing the dough. This results in a softer cookie. Regular granulated sugar, on the other hand, requires a little more mixing. This can make the finished cookie less tender.
- The milk powder also contributes to a softer cookie and one that's more flavorful.
- Chilling the balls of dough keeps the cookies from spreading as much while baking.
- Weighing the flour prevents you from using too much flour. Too much flour can result in tougher cookies.
๐กIdeas for Possible Variations
- Use the more traditional cinnamon in place of cardamom powder.
- Use colored decorator sugar to make them more festive when rolling the cookie dough balls.
๐คทโโ๏ธ FAQ
How long can I keep the cookie dough in the refrigerator before baking them?
I've made the snickerdoodle cookie dough as much as 3 days ahead without a problem, as long as the dough is completely covered with plastic. I tuck the plastic down into the bowl, right up against the dough.
When ready to bake the cookies, slide the bowl from the refrigerator and remove the plastic. Let sit on the counter for 5 minutes to make the dough more pliable. Then continue with the recipe to form the dough balls and bake off.
Can I freeze the dough and bake the cookies later?
Yes. Place cookie dough balls that have been rolled in cinnamon and sugar in a freezer-safe plastic bag or airtight container.
What's the best way to store these cookies after they're baked?
Store the baked snickerdoodles in an airtight container on the counter up to 4 days.
Can I use a baking sheet instead of a cookie sheet?
The most important piece of equipment in baking cookies is a good cookie sheet. A baking sheet is rimmed, and the cookies don't bake up the same way.
A cookie sheet is never rimmed, and I additionally prefer cookie sheets that are insulated. This means hot air circulates between two layers of whatever the cookie sheet is made out of. This promotes an even baking and makes it almost impossible to bake cookies with burned bottoms.
Check out this post for the important differences between baking sheets and cookie sheets.
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Figgy Cardamom Snickerdoodle Cookies Recipe
Ingredients
- 13.5 ounces all-purpose flour (3 cups)
- 1 cup + 3 tablespoons Baker's Sugar divided (regular granulated sugar can be substituted - see notes)
- ยฝ cup packed brown sugar
- 1 tablespoon non-fat dry milk powder (optional)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt ยฝ teaspoon table salt
- 2 teaspoons ground cardamom divided
- orange zest from 2 oranges
- โ cup finely chopped dried figs
- 1 cup unsalted butter melted and cooled
- 3 large eggs well beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425หF and line a baking sheet with either parchment paper or a silpat.
- In a medium bowl, whisk together the flour, 1 cup of Baker's Sugar, all of the brown sugar, dry milk powder, cream of tartar, baking soda, salt, and 1 teaspoon of the ground cardamom. Use a whisk to more evenly disperse the baking soda through the flour and sugar. Whisk in the orange zest and minced dried figs.
- Whisk together the melted butter, eggs, and vanilla extract in a separate bowl. Pour the wet ingredients into the flour mixture and stir using a large spoon to form a dough. Once all the flour mixture has been absorbed by the liquid, stop stirring. Continuing to stir can toughen the baked cookies. Refrigerate for 10 minutes. It's fine to refrigerate for longer, but be sure to cover the dough with plastic.
- In a small bowl, stir together the remaining cardamom and sugar.
- Roll the slightly chilled dough into 1 ยฝ" balls. I weigh mine - and make them 1 ounce each. Roll the dough balls in the cardamom - sugar mixture and place them on the baking sheet 2 inches apart. These cookies spread.
- Pro-Tip: If you want to prevent your cookies from spreading as much, slide the cookie sheet into the refrigerator for 15 minutes to chill before baking.
- Bake for 7 - 8 minutes, or until firmed up around the edges, a little cracked on top, and golden in color. Move the baked cookies to a cooling rack, but feel free to help yourself to a couple while they're still warm.
lizthechef
Not much of a baker, I love snickerdoodle recipes - so fun to come up with a twist to the classic recipe - love yours!
Rosemary Mark
I had no use for Snickerdoodles until I had Mani Niall's Snickerdoodles with cardamom at his Sweet Bar Bakery Cafe in Oakland http://www.sweetbarbakery.com/ . With figs sounds even better!
John Laseter
Of the 5 different (new to me) recipes that I tried this year, these are, hands down, THE BEST. All of them are keepers, but these are great, even straight out of the freezer. Thank you. I used Mission Figs because they were on sale. I may try a different type next time.
The Wimpy Vegetarian
I'm so happy you liked them so much!! And thanks so so much for letting me know. Happy New Year to you!!
Laura Dembowski
I love snickerdoodles and this fun twist on them sounds great! How cool that you have a recipe in that book, and that it is such a meaningful one.
Gisela duVigneau
Thanks for the tip Susan. I will run out and buy dried milk today. Can't wait to try it in all of my holiday baking.
The Wimpy Vegetarian
I think you'll really like the effect it has. You can get it at most markets, but I also purchase it off the King Arthur Flour website.
Judy McCarthy
I donโt see an amount for figs in the recipe or instructions. Help?
The Wimpy Vegetarian
It's listed in the Recipe Card at the bottom of the post, 4 ingredients up from the bottom, after the orange zest. It's also linked, so it should be highlighted. It's 2/3 cup finely chopped dried figs.