THESE CLASSIC SNICKERDOODLE COOKIES ARE SLIGHTLY CRISPY ON THE OUTSIDE YET SOFT AND CHEWY ON THE INSIDE. THEY ARE A FAMILY AND FRIEND FAVORITE AND THEY GO QUICKLY SO YOU MIGHT WANT TO DOUBLE THE BATCH.
You had better put a few of these aside for yourself. They go very quickly.
Ahhhh the cookie with the funny name. The snickerdoodle is a drop sugar cookie that is rolled in cinnamon sugar. Thanks to cream of tartar these fabulous cookies have the best of both worlds with a crisp outer edge and a soft chewy inside. I don’t think I have ever met a snickerdoodle that I didn’t like although this snickerdoodle cookie recipe is the king of the crop. These delicious beauties are by far the best I have ever had. Are you a snickerdoodle fan?
WHERE DID THE SNICKERDOODLE GET ITS NAME?
The Joy of Cooking claims that the name snickerdoodle most likely originated in Germany a derivative from the word schnecke knödel, which means snail dumpling. It is believed that the snickerdoodle cookie recipe was have brought to the United States by English, Dutch and Scottish immigrants. Did you know that snickerdoodles are the state cookie of Connecticut?
WHY IS THERE CREAM OF TARTER IN SNICKERDOODLE COOKIES?
Well I thought you would never ask. Cream of Tarter is an acidic compound which is a byproduct of wine making and just a small amount can make a big difference in your baking. Cream of tarter gives snickerdoodles a little tang and gives them that nice chewy not crunchy inside. It has a lot to do with science which as you know comes into play with baking quite often. I have heard of bakers using substitutions for cream of tarter but I have never found one that works as well as cream of tarter in the snickerdoodle cookie. Cream of tarter is available at most local grocery stores.
HOW TO MAKE SNICKERDOODLE COOKIES.
- In bowl whisk together flour, cream of tartar, baking soda, and salt.
- In a separate bowl using a mixer blend butter and sugars until light and creamy. Now using a spoon stir in eggs one at a time mixing just until incorporated. Stir in vanilla extract. Add flour mixture in several parts stirring until incorporated.
- Use cookie scoop to make balls and roll in cinnamon sugar. Bake on parchment covered baking sheets.
Snickerdoodle cookies really are in a class all by themselves. If you have never tried them or never made them fresh you really out to treat yourself. They are one of my favorites cookies!
OTHER DELICIOUS COOKIES YOU WILL LOVE!
- Small Batch Almond Joy Cookies
- Best Chocolate Chip Cookie Recipe
- Classic Peanut Butter Cookies
- Peanut Butter Cornflake Cookies
- Maraschino Cherry Almond Chocolate Cookies
- Chocolate Cake Mix Cookies
Ingredients
- 2 3/4 cup flour plus 2 tablespoons
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
- In medium bowl whisk together flour, cream of tartar, baking soda and salt. Set aside.
- Using mixer cream butter and sugars. Using spoon stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour mixture in 3 parts stirring to combine between each part.
- Mix 3 tablespoons sugar and 1 tablespoon cinnamon. Using cookie scoop or spoon shape dough into balls. Roll dough balls in sugar mixture. Place on parchment covered baking sheets. Bake at 375 degrees for 8-10 minutes. Cool on cookie sheets for 1-2 minutes. Carefully remove to cookie cooling racks.
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