If you could bottle the essence of a cozy fall afternoon and transform it into an irresistible, elegant treat, Snickerdoodle Macarons would be the result. These delightful little sandwiches take everything people love about classic snickerdoodle cookies—warm cinnamon, vanilla sweetness, and nostalgia—and marry it with the delicate, chewy crunch of a perfect French macaron. Each bite delivers a tender almond shell, a swirl of cinnamon buttercream, and a whisper of sugar and spice. Get ready to wow your friends, conquer your fear of French baking, and maybe even discover your new favorite indulgence.

Ingredients You’ll Need

Snickerdoodle Macarons Recipe - Recipe Image

Ingredients You’ll Need

The magic of Snickerdoodle Macarons lies in a handful of simple, high-quality ingredients. Each one plays its part—some for texture, some for flavor, and a couple for that signature snickerdoodle sparkle.

Almond flour: Go for super-fine almond flour to get that classic, smooth macaron shell—no lumps allowed!
Powdered sugar: Sifts right into the almond flour and helps create that signature delicate, chewy bite.
Large egg whites (room temperature): The foundation for an airy, glossy meringue—make sure there’s not a hint of yolk in sight.
Granulated sugar: Adds sweetness and helps stabilize those famous stiff peaks in your meringue.
Cream of tartar: Just a pinch brings structure and stability to your meringue—totally worth it!
Vanilla extract: Nothing rivals the warmth it adds (and the aroma as you bake—irresistible!).
Ground cinnamon: The heart of any snickerdoodle, bringing that warm, spicy magic.
Unsalted butter (softened): The base for the creamy, dreamy cinnamon buttercream that ties everything together.
Heavy cream or milk: Just a splash for the perfect buttercream consistency—extra luscious, never stiff.
Optional: granulated sugar + cinnamon (for dusting): A little sparkle and crunch for an authentic snickerdoodle finish.

How to Make Snickerdoodle Macarons

Step 1: Prep Your Baking Sheets

Start things off by lining two baking sheets with parchment paper or silicone mats. This step is essential—macarons are notorious for sticking, so nonstick surfaces set you up for perfect shells every time.

Step 2: Sift the Dry Ingredients

Combine the almond flour and powdered sugar by sifting them into a bowl. Add the ground cinnamon and give everything a gentle whisk. Sifting not only eliminates lumps (a macaron’s mortal enemy) but also evenly distributes that cozy cinnamon flavor.

Step 3: Whip the Egg Whites

In a clean, large bowl, beat the room-temperature egg whites until they turn foamy. Sprinkle in the cream of tartar, then gradually add the granulated sugar. Keep whisking—either with a stand mixer or a hand mixer—until you reach stiff, glossy peaks worthy of a pastry chef.

Step 4: Fold the Dry Mix Into the Meringue

Dust the sifted dry mixture over your glossy meringue in three stages, gently folding with a spatula after each addition. Be patient: fold with care until your batter flows like lava and forms thick ribbons that dissolve in about 10 seconds.

Step 5: Pipe and Rest the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto your prepared baking sheets, spacing them about an inch apart. Tap the trays firmly on the counter to pop air bubbles, then (if you’d like an extra snickerdoodle flair) dust the tops with cinnamon sugar. Now, let the shells rest at room temperature for 30–60 minutes, until they’re no longer sticky to the touch and a thin skin has formed.

Step 6: Bake the Shells

Preheat your oven to 300°F. Bake the macarons for 15–17 minutes, rotating the trays halfway through for even color and rise. When done, the shells should be set but not browned. Resist the urge to touch—let them cool completely before gently peeling off the parchment.

Step 7: Make the Cinnamon Buttercream

While the shells cool, whip up the filling! Start by beating the softened butter until creamy. Add powdered sugar, ground cinnamon, vanilla, and a splash of heavy cream or milk, and beat everything until it’s light and fluffy—think the consistency of soft-serve.

Step 8: Assemble Your Snickerdoodle Macarons

Spoon the cinnamon buttercream into a fresh piping bag. Pipe a small dollop onto the flat side of half your shells, then gently sandwich with the remaining halves. Press ever-so-slightly so the buttercream just kisses the edges. You’ve officially got homemade Snickerdoodle Macarons!

How to Serve Snickerdoodle Macarons

Garnishes

For that picture-perfect finishing touch, consider a light sprinkle of cinnamon sugar over the tops before baking, or dust the finished macarons with a little extra cinnamon right before serving. Gold leaf or a tiny pinch of edible glitter can make these extra festive for holidays.

Side Dishes

Serve Snickerdoodle Macarons with a steamy mug of chai, rich hot cocoa, or a robust coffee. For a dessert platter, they pair beautifully with fresh berries, vanilla bean ice cream, or even a tangy lemon sorbet to balance the warm spices.

Creative Ways to Present

Stack your macarons high on a tiered dessert stand for a dramatic centerpiece, package them in clear boxes tied with golden ribbon for heartfelt homemade gifts, or nestle them among a variety of French-inspired treats for an irresistible cookie board.

Make Ahead and Storage

Storing Leftovers

Snickerdoodle Macarons taste even better after a day in the fridge! Store them in an airtight container for up to five days; just let them sit at room temperature for about 20 minutes before serving for the best, creamy texture.

Freezing

If you want to get ahead, you can freeze assembled macarons in a single layer, then move to a freezer-safe bag or container for up to one month. Thaw overnight in the refrigerator, then bring to room temperature before serving to revive their lovely chew and flavor.

Reheating

There’s no need to reheat Snickerdoodle Macarons, but if you like them a bit warmer, let them rest on the counter for a bit or place in a barely warm oven (170°F) for just a couple of minutes—just until the chill is gone, never to melt the buttercream.

FAQs

Can I make Snickerdoodle Macarons without almond flour?

Traditional macarons rely on almond flour for their delicate, chewy shells. While some nut-free recipes swap for sunflower seed flour or pumpkin seed flour, the texture and flavor won’t be quite the same. Stick with almond flour for the most authentic results!

Why do my macaron shells crack or not form feet?

The most common culprits are under-mixed or over-mixed batter, too much moisture in the air, or skipping the important step of letting the shells rest. Make sure your batter flows like slow lava and always wait for that thin skin to form before baking.

Can I color Snickerdoodle Macarons?

Absolutely! Gel food coloring works best—add a little brown or tan gel for a classic snickerdoodle look, or keep them pale and let the cinnamon flecks shine through. Avoid liquid food coloring, which can mess with the batter’s texture.

How long should I mature the macarons?

For the best flavor and texture, mature Snickerdoodle Macarons in the fridge in an airtight container for at least 24 hours before serving. This gives the shells and filling time to meld into that perfect chewy, creamy experience.

Can I double the recipe?

Yes! You can easily double the recipe if you’re baking for a crowd. Just be sure to sift the dry ingredients well and work in batches if your mixer or oven isn’t large enough to handle it all at once.

Final Thoughts

There’s real joy in mastering homemade Snickerdoodle Macarons—every step, from folding the batter to sandwiching that creamy filling, feels incredibly rewarding. Whether you’re new to macarons or a seasoned baker looking for a creative twist, don’t wait to try this recipe. They’re sure to become a conversation starter and a sweet highlight of your dessert table!

Snickerdoodle Macarons Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 24 macarons 1x
Diet: Vegetarian

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Description

These Snickerdoodle Macarons are a delightful twist on the classic French treat, combining the flavors of a snickerdoodle cookie with a delicate macaron shell. Light, airy almond cookies filled with a sweet and spiced cinnamon buttercream, these macarons are perfect for any occasion.

Ingredients

Scale

For the macaron shells:

1 cup almond flour
3/4 cup powdered sugar
2 large egg whites (room temperature)
1/4 cup granulated sugar
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

For the cinnamon buttercream filling:

1/2 cup unsalted butter (softened)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1–2 tablespoons heavy cream or milk

Optional topping:

1 tablespoon granulated sugar + 1/2 teaspoon cinnamon (for dusting)

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Instructions

Prepare the macaron shells: Line two baking sheets with parchment paper or silicone baking mats. Sift the almond flour and powdered sugar together into a bowl, then whisk in the cinnamon.
Make the meringue: In a separate large bowl, beat the egg whites until foamy. Add cream of tartar and continue beating, gradually adding granulated sugar. Beat until stiff, glossy peaks form.
Fold in the dry ingredients: Gently fold in the dry mixture in thirds, using a spatula. Continue folding until the batter flows like lava and forms ribbons that dissolve into the surface after 10 seconds.
Pipe and bake: Transfer the batter to a piping bag fitted with a round tip. Pipe rounds onto the prepared baking sheets, tap to release air bubbles, and let sit until a skin forms.
Prepare the filling: Beat the softened butter until creamy. Add powdered sugar, vanilla, cinnamon, and cream. Beat until light and fluffy.
Assemble the macarons: Transfer the filling to a piping bag and pipe onto half the shells. Top with remaining shells to form sandwiches.