Snickerdoodles

Snickerdoodles are always a hit. Everywhere I bring snickerdoodles to an event they are eaten. I use a number #40 cookie scoop and then split it in half. This yields about 60 cookies. The recipe is from Brown Eyed Baker. I’m looking at the date when she published the recipe and it says 2020. I know I’ve been making the recipe for longer and by looking more I can see that her original recipe is from 2009 (that’s the recipe I’ve been using) and she’s just updated it since then. These cookies are a staple in this household. If I ask the kids about what type of cookies I should bring, they always name Snickerdoodles.

The only thing I’ve adapted is I’ve increased the amount needed for toppings – probably because I have more cookies and have more surface area. The one thing I think that really helps these sugar cookies is the dough is chilled and even the cookie sheets are chilled. I’ll put them in the fridge or in the freezer to help keep them cool. I don’t go crazy over the cookie sheets. They are large (but also thin) so if I can get them in the fridge or freezer I do it. I can see and taste the difference but either way they are good.

Cream of Tartar

Have you ever wondered what cream of tartar does? The McCormick website is helping me out. It helps activate the baking soda in a recipe to make it chewier. Manufacturers get cream of tartar while wine ferments on the sides of a barrel. Cream of tartar is a naturally accuring substance. The subtle acid/tang taste of snickerdoodles is from the cream of tartar. I bet most people would associate cream of tartar with snickerdoodles.

Print Recipe

Snickerdoodles

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Ingredients

• 2¾ cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1½ cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1 1/2 tablespoon cinnamon

Instructions

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1) Preheat oven to 350 degrees F.

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2)Line baking sheets with parchment paper or a silicone backing mat. Put the baking sheets in the refrigerator to chill (everything as cold as you can get it).

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3) Whisk the dry ingredients the flour (spooned and leveled), cream of tartar, baking soda and salt in a bowl. Set aside.

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4) Cream together the butter and sugar until creamy, pale and fluffy. Add the eggs and mix together until creamed not curled. Beat in the vanilla.

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5) Gradually stir in the flour mixture, until the flour is blended.

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6) Chill the covered dough for at least 30 minutes. Thirty minutes is perfect. The dough is cold but malleable enough to scoop.

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7) While the dough is chilling, prepare the coating. Combine the sugar and cinnamon in a small bowl.

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8) Scoop balls of dough and roll in the cinnamon and sugar mixture to coat. I use a #40 scoop and divide the dough in half. This yields about 60 cookies.

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9) Place on chilled cookie sheet (I do 5 rows of three) and bake for 10 minutes.

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10) Chill the dough and cookie sheets between batches (as best you can- we don't want the hot cookie sheets melting anything in the fridge or freezer).

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11) Let cookies set on baking sheet for 5 minutes and then remove (they are still cooking).