Get ready to twist your classic cookie game with Easy Snickerdoodle Cookie Fries! Crispy on the edges, soft in the center, and dusted with cinnamon sugar, they’re perfect for dipping, sharing, or sneaking straight from the tray.
If you love snickerdoodles but want a fun twist, these Easy Snickerdoodle Cookie Fries are your new obsession.
Soft, buttery, and coated in cinnamon sugar, they’re baked to golden perfection and perfect for sharing, or sneaking a few for yourself.
Serve them with a drizzle of icing, chocolate sauce, or a scoop of ice cream for an irresistible dessert that’s as playful as it is delicious.
Why You Will Love This Recipe!
- Crispy on the outside, soft on the inside: Perfectly baked for that ideal texture in every bite.
- Simple ingredients: Made with pantry staples you probably already have.
- Quick and easy: From mixing to baking, they’re ready in under 30 minutes.
- Fun twist on a classic: Snickerdoodle cookies turned into snackable fries everyone will fight over.
- Perfect for sharing: Great for parties, dessert boards, or an indulgent treat any time.
Ingredients Needed
- All-purpose flour: Soft base for light, tender cookie fries
- Cornstarch: Helps create extra tender, slightly crisp texture
- Cream of tartar: Adds signature tang and supports cookie structure
- Salt: Enhances flavors and balances sweetness in dough
- Unsalted butter: Provides rich, creamy flavor and tender texture
- Granulated sugar: Sweetens dough while aiding in light browning
- Egg: Binds ingredients and adds moisture to cookie fries
- Vanilla extract: Adds warm, aromatic flavor to the dough
- Ground cinnamon: Adds warm, spicy flavor to sugary topping
- Confectioners’ sugar: Smooth sweetness for creamy dipping sauce.
- Cream cheese: Provides tangy, creamy base for dip
How To Make Snickerdoodle Cookie Fries
Step 1: Line two large baking sheets with parchment paper. Set aside. In a medium bowl, stir together flour, cornstarch, cream of tartar and salt. Set aside for now. In a large bowl, beat together butter and granulated sugar on high until light and fluffy (about 2 minutes).
Step 2: Beat in egg and vanilla extract until fully combined (about 30 seconds). Beat dry ingredients into wet ingredients on low just until combined. Do not overmix. Cover the bowl with food safe plastic wrap and place in fridge for 30 minutes before rolling out. Stir together the topping ingredients (granulated sugar and ground cinnamon) in a bowl then set aside.
Step 3: To keep these cookies thick and chewy, they should be rolled out to 3/8” thickness. This is the rolling pin I use to ensure even thickness for all cookies. Lightly dust table or silicone baking mat with flour before rolling out dough. Just a very light dusting of flour – you don’t want too much flour added into the cookie dough.
Step 4: Place about 1/3 of the dough on the table and start to roll dough out. Lightly dust the rolling pin with flour if the dough is sticking to the rolling pin. Using a crinkle cutter (this is what I use). cut the cookie fries about ½” to ¾” in width to between 4” and 5” long. You’ll want to vary the length a bit between 4” and 5” long so they aren’t all the exact same length.
Step 5: As you gently lift each cookie fry off the table or baking mat, place the cookie fry in the topping mixture and lightly press each side into the topping mixture. It may be easier to have the topping mixture on a flat plate rather than in a bowl so that the fry doesn’t get squished or bent when you’re trying to coat it. Place the raw cookie dough fries about 1.5” apart on the parchment lined baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for some growth. Place the trays of cookie fries into the freezer for 20 minutes.
Step 6: Preheat the oven to 350 degrees F. Place one tray of cookie fries into the oven to bake. Use the middle rack of the oven so the tray isn’t too close to the top or bottom of the oven (to prevent burning). Only bake one tray at a time to ensure even baking time for all cookies. Bake cookies for 12-13 minutes. The cookies will still look soft and slightly under baked but they’ll continue to bake on the hot tray after they’re removed from the oven. The cookies should be firm enough to hold their shape if you were to flip one over but not baked enough that the bottom has started to brown. Don’t over bake the cookies or they’ll turn out crunchy instead of chewy. Bake the second sheet of cookie fries following the same steps above.
Step 7: For the cinnamon cream cheese dip, beat the confectioners’ sugar, butter, cream cheese, vanilla extract and ground cinnamon in a medium bowl on high until smooth.
Snickerdoodle Cookie Fries Recipe Tips
- Keep dough chilled: Refrigerate dough for at least 30 minutes before cutting to prevent spreading and maintain thick, chewy fries.
- Use a crinkle cutter: Gives your cookie fries a fun texture that holds the cinnamon-sugar coating better.
- Light flour dusting only: Too much flour can make cookies dry; just a whisper on the rolling surface is enough.
- Even coating: Press cookie fries gently into the cinnamon-sugar mixture on a flat plate for consistent coverage.
- Freeze before baking: A quick 20-minute freeze helps fries hold shape and ensures a soft, chewy center.
- One tray at a time: Baking one tray at a time ensures even cooking and prevents overbrowning.
- Don’t overbake: Cookies should look slightly underbaked when removed; they firm up while cooling for perfect chewiness.
Storing, Freezing and Make Ahead Instructions
- Storing: Keep cooled cookie fries in an airtight container at room temperature for up to 4 days to maintain softness and flavor.
- Freezing: Place unbaked or baked cookie fries in a freezer-safe container or bag for up to 2 months; thaw at room temperature before serving.
- Make Ahead: Prepare the dough and cut the cookie fries in advance, then refrigerate or freeze until ready to bake. This saves time and ensures fresh, perfectly baked fries whenever you need them.
Easy Snickerdoodle Cookie Fries Recipe Faqs
Can I make these cookie fries ahead of time? Yes! You can prepare the dough, roll, cut, and freeze the cookie fries. Bake straight from the freezer, just add a minute or two to the baking time.
How should I store leftover Snickerdoodle cookie fries? Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookie fries for up to 2 months.
Can I skip the cinnamon cream cheese dip? Absolutely! The cookie fries are delicious on their own, but the dip adds a creamy, cinnamon-kissed bonus.
How do I keep my cookie fries soft and chewy? Don’t overbake! Remove them when they still look slightly underbaked; they’ll finish setting on the tray.
Can I make these gluten-free? Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly different, but still soft and flavorful.
More Easy Cookie Recipes
- AIR FRYER CRANBERRY MAGIC COOKIE BARS
- TOP TEN AIR FRYER CHRISTMAS COOKIES RECIPES
- AIR FRYER APPLE CINNAMON OATMEAL COOKIES
- AIR FRYER COPYCAT LOFTHOUSE COOKIES
Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!
Snickerdoodle Cookie Fries Recipe
Description
Ingredients
Snickerdoodle Cookie Fries Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon cornstarch
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup unsalted butter, slightly melted (about 30 seconds in the microwave)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping Ingredients:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Cream Cheese Dip Ingredients:
- 1 cup confectioners’ sugar
- ¼ cup unsalted butter, slightly softened
- 2 ounces cream cheese, softened
- ½ teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- In a medium bowl, stir together 1 ½ cups all-purpose flour, ½ teaspoon cornstarch, ¼ teaspoon cream of tartar and ¼ teaspoon salt. Set aside for now.
- In a large bowl, beat together ½ cup unsalted butter and ¾ cup granulated sugar on high until light and fluffy (about 2 minutes).
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined (about 30 seconds).
- Beat dry ingredients into wet ingredients on low just until combined. Do not overmix.
- Cover the bowl with food safe plastic wrap and place in fridge for 30 minutes before rolling out.
- Stir together the topping ingredients (¼ cup granulated sugar and 1 teaspoon ground cinnamon) in a bowl then set aside.
- To keep these cookies thick and chewy, they should be rolled out to 3/8” thickness.
- Lightly dust table or silicone baking mat with flour before rolling out dough. Just a very light dusting of flour – you don’t want too much flour added into the cookie dough.
- Place about 1/3 of the dough on the table and start to roll dough out. Lightly dust the rolling pin with flour if the dough is sticking to the rolling pin.
- Using a crinkle cutter and cut the cookie fries about ½” to ¾” in width to between 4” and 5” long. You’ll want to vary the length a bit between 4” and 5” long so they aren’t all the exact same length.
- As you gently lift each cookie fry off the table or baking mat, place the cookie fry in the topping mixture and lightly press each side into the topping mixture. It may be easier to have the topping mixture on a flat plate rather than in a bowl so that the fry doesn’t get squished or bent when you’re trying to coat it.
- Place the raw cookie dough fries about 1.5” apart on the parchment lined baking sheets. The cookies shouldn’t spread much during baking but leave a little bit of space between fries for some growth.
- Place the trays of cookie fries into the freezer for 20 minutes.
- Preheat the oven to 350 degrees F.
- Place one tray of cookie fries into the oven to bake. Use the middle rack of the oven so the tray isn’t too close to the top or bottom of the oven (to prevent burning). Only bake one tray at a time to ensure even baking time for all cookies.
- Bake cookies for 12 to 13 minutes. The cookies will still look soft and slightly under baked but they’ll continue to bake on the hot tray after they’re removed from the oven. The cookies should be firm enough to hold their shape if you were to flip one over but not baked enough that the bottom has started to brown. Don’t over bake the cookies or they’ll turn out crunchy instead of chewy.
- Bake the second sheet of cookie fries following the same steps above.
- For the cinnamon cream cheese dip, beat the 1 cup confectioners’ sugar, ¼ cup unsalted butter, 2 ounces cream cheese v½ teaspoon vanilla extract and 1/8 teaspoon ground cinnamon in a medium bowl on high until smooth.
Equipment
- Baking Tray
- Parchment Paper
- Rolling Pin
Notes
- Arrange Cookie Fries: Place the cookie fries in a single layer in the air fryer basket, leaving a little space between each fry.
- Air Fry Cookie Fries: Set the air fryer temperature to 350 degrees F, and set cook time for 8–10 minutes until they are lightly golden and set. They will still be soft when removed but will firm up as they cool. (no need to preheat)
- Cool Before Serving: Let the cookie fries cool for 5–10 minutes on a wire rack.
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
