Sugar and spice and everything nice… a hint of cinnamon, crisp on the outside and pillowy soft on the inside, this recipe is a fun twist on the classic sugar cookie. Although calling it a snickerdoodle is a stretch in the eyes of a purist (these aren’t rolled in cinnamon and don’t include cream of tartar or baking soda), I couldn’t resist the whimsical name considering the similar ingredients and hint of cinnamony goodness.
Perfect on their own (I couldn’t resist a taste or two three), or dressed up with royal icing, these cookies are simple to make and hold their shape well. This time it was only 3 batches of experimentation… adjustments to my sugar cookie recipe, with the addition of cinnamon and substitution of margarine. Yes, margarine tastes delicious too! The type of margarine makes a difference of course, and it was the sponsorship of this post by Mirage Margarine which made me step out of my usual cookie baking routine to try something new. And, my friends, I’m so glad I did! I loved that subtly softer texture and melt-in-your-mouth sensation which it created, and I’m guessing you will too.
A treat for my Canadian friends; send in your Mirage Margarine receipt and they’ll send you a set of holiday cookie cutters! Click here to find the details. How fun is that!
Notes:
- The key to these cookies keeping their shape lies not only in the combination of ingredients (exact measurement in baking is important) and omission of the leavening agent (i.e. baking powder), but in some crucial points in the process. You can find a whole post dedicated to cookies keeping their shape here.
- These cookies are more delicate than for example, my gingerbread cookie recipe. They bake nicely with a satisfying outside crispness (the longer you bake them the crispier they will be), and are soft on the inside. If you’re making these as cut-out cookies, make your cookies on the thicker side for more sturdiness. You can see a post on cookie thickness here.
- Add more or less cinnamon to taste.
Have fun baking (and eating) these!
xo,
Marian
Snickerdoodle Recipe {Cut-Out Cookies}
Snickerdoodle Cut Out Cookie Recipe
Ingredients
- 2 cups Mirage margarine
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp salt
- 5 cups flour
Instructions
- Cream the sugar and margarine together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add vanilla extract. Stir briefly.
- Sift your dry ingredients together. (Flour, cinammon and salt).
- Add all of the flour mixture to the bowl. (Loosely cover your mixer with a large tea towel). Mix on low speed for 3o seconds. When the dough clumps around the paddle attachment it's ready.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat. The best batch of dough to work with is the first one. Once the dough gets re-rolled a few times it becomes harder to work with, and the cookies won't hold their shape as well when baked. If the dough gets too soft, put it in the freezer for a few minutes and try again.
- Once all cut out, put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and serve as is or decorate!
Notes
Oh I can’t wait to try this recipe……but I confused. Your instructions say to cream the butter and margarine together, but you only have 2 cups margarine listed in the ingredients.
Can you please clarify. Is this just margarine or should there be butter too?
Thanks for sharing!
Ansa
I think she meant sugar and margarine =)
Hi Ansa,
Oops! I mean to say sugar!
I’ve fixed it in the recipe.
Have fun baking and let me know what you think. xo
Can regular butter be used.
Hi Leana,
Yes it can. Happy baking!
Margarine? Will any brand work? Is there something special to look for in choosing the brand since yours is not available?
Can I substitute butter …if so salted or unsalted?
Thanks Marion ! I am anxious to try these.
Hi Shirley,
I would stick with regular margarine not low-fat or light… Low fat or light contain too much water content and will spread. The regular margarine seems to act the same way as butter does in baking. Butter works well but I do love the texture and taste!
I must try this…thank you for sharing.
ML
Thanks and Merry Christmas Maria Theresia!
I know others have asked if you can user butter instead (yes it works) but I wanted to know what was the benefit for using margarine in the recipe? Can’t wait to make these!
Hi Giselle,
A few things I noticed is that the texture of the cookie was somehow more “melt-in-your-mouth” and I enjoyed the flavour of the Mirage margarine. It wasn’t strong though… It seems to let the other flavours of the dough shine through a bit more than butter. In terms of working with the dough, it was a bit “softer” so a tiny bit harder to work with than butter, but, is easily workable with the tips I put in my notes… Work with chilled dough and make the cookie thicker. Other than that it is less expensive than butter and a tiny thing but kind helpful when I’m busy… I didn’t have to worry about taking the margarine out of the fridge early to have it ready at room temperature for baking.
Hope that helps!
Hi Marian 🙂
I think it’s awesome to use margarine (plant based), this way you can make your cookies vegan and they still turn out perfect and nobody could tell the difference.
Of course you need an egg replacement but thats easy peasy too.
I love the little jar that says 24 <3
SO CUTE! 🙂
Hi Niner,
I looked at the ingredients and there are milk products in Mirage but their master brand, Golden Gate, does carry a vegan margarine named “Crystal” which lends itself well to baking.
You’re right though, vegan baking is easily possible! Now only if we could find a vegan chocolate melt… 😉
xo
Hi Marian,
How many cookies does this recipe make?
Hi Rebecca,
Sorry, I forgot to put the yield in! I’ve edited and added it now… Approximately 30 average sized cookies.
Happy baking!
Hi Marian
Your Cookie recipe is wonderful. I tried with butter it has great taste . Cant wait to try with margarine. Thanks for sharing your baking tips.
Farhana
Qatar
Is there a way I can get the cookie cutter set without the receipt? I cannot buy Mirage margarine here. Tks!
Hi Lee,
Perhaps purchasing them is an option? Maybe contacting the person associated with the Mirage cutters would be the way to find out? I’m sorry, I don’t know as I’m not organizing the cookie cutter promotion.
How does it taste without the cream of tartar
It tastes good in my opinion. Please give it a try and let me know what you think. xo
Simple can beautiful, and these cookies prove it.
Thanks so much Marian N!
Would this recipe be ok for pops on a stick and decorating. My friend loves snicker doodles but I thought it would be too soft to make as pops for her party.
Thanks !!
Hi Lucy,
Sorry, I think this recipe might be a bit too delicate for pops. I use my sugar cookie recipe for those. xo
Can I leave these in the fridge over night, they are rolled out but not cut? Can’t bake until tomorrow, oven went out…lol . On a good note I GET A NEW OVEN..
Hi Bridgett,
Absoultely, over night is fine. It’s great to bake chilled cookies and they’re easier to cut out. Enjoy your new oven!!
Question why you margarine instead of good old butter in this recipe ?
Please explain how these cookies work without a leavening agent. I have not heard of making any kind of cookies without some sort of leavener
Hi Rebekah,
The cookies are not as fluffy without a leavening agent, but still are somewhat airy and delicious. The purpose for leaving it out is to help the cut out cookie shape hold its shape. With the leavening agent, the cookies spread more, thereby sometimes making the shape not recognizable. At the very least, you can tell what the shape is, but it’s not a crisp shape.
The rising of the cookie happens in other ways besides the leavening agent; the air incorporated into the dough during mixing, as well as the heat of the oven, so even without the leavening agent, they will spread a little bit.
You can put a leavening agent in (generally about 1 tsp of baking powder for this recipe) if you like, but I’d encourage you to try it without and see, they still work well and taste great!
Now, if you’re just making circles, or balls; something where you don’t care about the shape, go ahead and put the leavening agent in. You’d also cream your butter and sugar a lot longer at the first stage of the recipe.
Hope that helps!
Hello,
Thanks for the recipe I cant seem to find the measurement for the flour. I am definitely going to make this!!
Sincerely,
The PINK Chef
Thanks Lakiesha for the heads-up, I’ve added it in again. I am in the process of re-typing my recipes for a new blog plug-in, and forgot to put the flour in when I re-typed this one. Have fun baking!
Can you freeze left over dough? Or how long will it keep rolled out in the fridge?
Hi Heather,
Absolutely you can freeze leftover dough. I would keep the rolled out dough in the fridge about 24 hours, but if you’re pressed for time, no longer than 2 days.
Do these stay soft or are they crispy?
The longer you bake them the crispier they get and vice versa. Thickness too… the thinner they are, the crispier they will be.
If I want to add cookie butter to these for a little extra pop of flavor, what would I substitute?
Hi Brandi,
Do you mean the cookie butter extract? If yes, just substitute for the vanilla extract.