Snickerdoodles…such a silly name, and actually, if I had my choice Snickerdoodles wouldn’t be my first pick – I like them, but I like other cookies more. They’re my boyfriend’s favorite kind of cookie, though, so with that in mind I searched online for a quality, authentic recipe. I went with this one, from Recipe Zaar, because the person who submitted it said her Great-Grandmother had clipped it from a newspaper. I tend to go for old-fashioned recipes, because those are the originals; there is no need to fix what isn’t broken. Grandma’s have a reputation for knowing best when it comes to comforting cookies! These were easy to make and my boyfriend loved them – the true test of this recipe’s success was met!
A Note on Cream of Tartar: It’s a random ingredient that most home cooks probably don’t have, unless they do a lot of baking. I looked it up, though, and Snickerdoodles really just aren’t the same without it – it has something to do with both flavor and chemistry, so it’s pretty important.
Soft Snickerdoodle Cookies
20 min | 10 min prep
* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon
1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes. (Laura’s note: they spread out A LOT…my first batch was all square cookies because they all ended up touching. Place them at least two inches apart.)
10. Remove from pan immediately.