Snickerdoodle Poppers present the classic cinnamon-sugar warmth in an elegant, bite-sized form. These tender morsels offer crackled exteriors and pillowy interiors, finished with a glossy cinnamon dusting for refined contrast. Serve them warm for a waft of toasted butter and spice. If you enjoy playful, portable desserts, consider pairing this with a sweet brunch spread such as our breakfast pancake poppers.
Why Make This Recipe
- Effortless Yet Elegant: small assembly yields a sophisticated-looking plate with minimal technique.
- Minimal Ingredients: pantry staples transform into nuanced flavor through a few careful steps.
- Impressive Flavor: warm cinnamon, a whisper of vanilla, and tender crumb create layered luxury.
This variation elevates the ordinary by focusing on texture — a delicate crust that yields to a tender, slightly chewy center — and on finishing: a fine cinnamon-sugar sheen that brightens each bite.
Ingredients
Base
- 1 cup (226 g) unsalted butter, room temperature (soft but still slightly cool)
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3 cups (360 g) all-purpose flour, sifted
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
Coating
- 1/2 cup (100 g) granulated sugar
- 2 tbsp ground cinnamon
Optional Filling / Topping
- 4 oz (115 g) cream cheese, softened (for filled poppers)
- Confectioners’ sugar for dusting
- Flaky sea salt or finely chopped toasted nuts (for finish)
Precision notes: use room temperature butter and eggs for even creaming; sift dry ingredients; cream cheese should be very soft if using as a filling.
How to Make Snickerdoodle Poppers:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment and set aside. (A metal baking sheet yields a crisper base.)
- In a stand mixer, cream the room-temperature butter and 1 1/2 cups sugar until pale and airy, about 3–4 minutes. Add eggs one at a time, then vanilla; stop when the mixture is glossy and smooth. (Scrape the bowl to ensure even texture.)
- Whisk together the sifted flour, cream of tartar, baking soda, and salt. Gradually fold the dry ingredients into the butter mixture until a cohesive dough forms; it should be soft but hold shape. (Avoid overmixing to keep tenderness.)
- In a small bowl combine 1/2 cup sugar and 2 tbsp cinnamon for the coating. For plain poppers, scoop 1-inch balls of dough, roll them into the cinnamon-sugar, and arrange 1 inch apart on the prepared sheet. For filled poppers, flatten a 1-inch disk, place 1/2 tsp softened cream cheese in the center, enclose the dough around it, then roll in the cinnamon-sugar.
- Bake 9–12 minutes, until edges show faint golden color and tops begin to crackle. (The interior will remain soft; watch closely toward the end.) Remove to a wire rack; for a glossy finish, roll once more in cinnamon-sugar while still warm.
- Cool slightly; serve warm or at room temperature. (A light dusting of confectioners’ sugar and a sprinkle of flaky sea salt add contrast.)
Mini-tip: Chill scooped dough 10 minutes if it softens too much — it holds shape better in the oven. Deglaze any browned bits on the pan with a drop of vanilla for an aromatic boost.
How to Serve Snickerdoodle Poppers:
Arrange poppers in a shallow porcelain bowl or on a slate platter in concentric rows for visual rhythm. Serve a small ramekin of crème fraîche or whipped mascarpone alongside for cooling contrast. Garnish with a thin twist of orange zest or toasted nut fragments to introduce a bright or crunchy note.
How to Store Snickerdoodle Poppers:
Store at room temperature in an airtight container for up to 3 days; separate layers with parchment to preserve the sugar sheen. If filled with cream cheese, refrigerate and consume within 48 hours. To refresh texture, warm in a 300°F (150°C) oven for 3–5 minutes or microwave a single popper for 8–10 seconds; allow 30 seconds to rest before serving.
Tips to Make Snickerdoodle Poppers:
- Use room-temperature ingredients for even creaming and a consistent crumb.
- For a more complex flavor, brown the butter before creaming; cool slightly first. (See the linked technique below.)
- Roll the dough generously in the cinnamon-sugar while warm to intensify the aroma.
- Keep an eye on the first tray — oven times vary and the crackle on top signals doneness.
For technique notes on browning, see brown butter snickerdoodles.
Variation
- Brown Butter Snickerdoodle Poppers: brown the butter for nutty depth, then chill slightly before creaming.
- Filled Delights: use lemon curd or spiced chocolate ganache for a contrasting center.
- Elegant Finish: drizzle lukewarm caramel and scatter toasted pistachio slivers for color and crunch.
FAQs
Can I freeze Snickerdoodle Poppers?
Yes. Freeze fully cooled poppers in a single layer on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature and warm briefly before serving.
Do I have to use cream of tartar?
Cream of tartar gives the classic snickerdoodle tang and chew. If unavailable, substitute with 1/2 tsp cream of tartar plus 1/4 tsp baking powder, or use 1/4 tsp cream of tartar and reduce baking soda slightly; texture will vary.
How do I prevent the filling from leaking?
Use chilled, slightly firmer filling and seal the dough well around the center. Chill assembled filled poppers for 15 minutes before baking to help them hold shape.
Conclusion
Snickerdoodle Poppers translate a beloved classic into an elegant, small-format dessert that balances crisp spice with tender chew. Their refined presentation and simple technique make them ideal for dessert courses, tea service, or a polished brunch table. Share your plating ideas and refinements in the comments, or tag the dish on social media to inspire other cooks. For additional party-focused inspiration, see Snickerdoodle Poppers | The BEST Dessert for a Party. How would you make this dish your own?
Print
Snickerdoodle Poppers
- Total Time: 27 minutes
- Yield: 24 poppers 1x
- Diet: Vegetarian
Description
Elegant bite-sized treats that encapsulate the warm flavors of cinnamon-sugar with a tender, chewy center.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3 cups (360 g) all-purpose flour, sifted
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (100 g) granulated sugar (for coating)
- 2 tbsp ground cinnamon (for coating)
- 4 oz (115 g) cream cheese, softened (optional filling)
- Confectioners’ sugar for dusting (optional)
- Flaky sea salt or finely chopped toasted nuts (for finish, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the room-temperature butter and 1 1/2 cups sugar until pale and airy, about 3–4 minutes. Add the eggs one at a time, then add vanilla; mix until glossy and smooth.
- In a separate bowl, whisk together the sifted flour, cream of tartar, baking soda, and salt. Gradually fold this mixture into the butter mixture until a cohesive dough forms.
- In a small bowl, mix 1/2 cup sugar and 2 tbsp cinnamon for the coating. Scoop 1-inch balls of dough, roll in the cinnamon-sugar, and place 1 inch apart on the prepared sheet.
- If making filled poppers, flatten a 1-inch disk, place 1/2 tsp softened cream cheese in the center, enclose the dough, and roll in cinnamon-sugar.
- Bake for 9–12 minutes until edges are golden and tops are starting to crackle. Remove to a wire rack and roll in cinnamon-sugar while still warm for a glossy finish.
- Cool slightly and serve warm or at room temperature.
Notes
Use room temperature ingredients for optimal creaminess. Chill scooped dough for better retention of shape during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 180
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg