Pillowy-soft cookies rolled in a mixture of cinnamon and sugar before baking, the classic Snickerdoodle Cookie is a favorite of many. To get the distinctive texture and tangy flavor, you have to use cream of tartar in the dough. Why not bake a batch of these old fashioned favorites today?
A key ingredient to a Snickerdoodle Cookie is cream of tartar. Cream of tartar does two things in this popular cookie recipe. First, the cream of tartar is a little more sour than baking powder, so it gives these cookies their classic, slightly tangy flavor. Second, the cream of tartar acts as a leavening agent in these cookies. The cream of tartar causes the cookies to puff up as they are baked. You can find recipes for snickerdoodles that use baking powder and baking soda in various quantities, but they will be slightly different from the classic Snickerdoodle.
Snickerdoodle Cookies Recipe
- Large bowl
- Wire whisk
- Electric Mixer
- Medium-Sized Bowl
- Wooden Spoon
- Small bowl
- Cookie Dough Scoop
- Cookie Sheet
- 1 cup Softened Butter
- 1½ cups Granulated Sugar
- 2 pcs Eggs
- 2¾ cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 2 tbsp Sugar
- 2 teaspoons Cinnamon
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter until it is light, creamy, and fluffy.
- Add the sugar and the eggs and beat them again. Add the vanilla and mix well. You do not have to use an electric mixer, but using one does make the mixing process go more quickly.
- In a medium-sized bowl, stir together the flour, cream of tartar, salt, and baking soda.
- Stir the flour mixture into the bowl containing the butter and sugar mixture. Use a powerful electric mixer, or, if it’s too much for your mixer, use a wooden spoon. The dough will be very thick. If the dough is still a little sticky, put it in the refrigerator for about 15 minutes.
- In a small bowl, stir together the sugar and cinnamon.
- Use a tablespoon or a cookie dough scoop to scoop out balls that are the size of whole walnuts. Roll the dough into symmetrical balls and roll the balls into the cinnamon and sugar mixture until they are coated all over with cinnamon and sugar.
- Put the dough balls on the cookie sheet, spacing them about two inches apart. Flatten the cookies slightly, so they will not roll around when you try to move the cookie sheet.
- Bake the cookies for about 10 minutes or until they are slightly firm in the middle. Do not overbake your snickerdoodles.
- Remove the cookie sheets from the oven and let the cookies cool on the cookie sheet for about 5 minutes, or until they collapse in the middle and firm up a bit.
- Put the cookies on a plate to completely cool and when they are cool, store them in a zip top baggie, tightly sealed, or in a container with an airtight lid for up to a week.
Key Ingredients: Cream Cheese