Snickerdoodles have been around for more than a hundred years (at least 40 years more than the Snickers candy bar that has nothing at all to do with snickerdoodles!) and are a favorite among us classic comfort food types.
You'll find a lot of recipes that call for baking powder rather than cream of tartar. Ignore them. Cream of tartar is not just a leavening agent, it is what gives
There are also a lot of
Need I tell you, these cookies are fabulous with a nice cuppa tea!
(Makes 32 3-inch cookies)
2 3/4 dip-and-sweep cups (13.75 ounces) unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature (2 1/2 hours)
1 1/3 cups sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons sugar
2 1/4 teaspoons cinnamon
1 In medium bowl, whisk together flour, cream of tartar, soda and salt.
Note: I've given the directions for using a stand mixer, but I've made these many times with a hand mixer or just a spoon before I got my Cuisinart stand mixer.
2 In stand mixer fitted with flat beater, beat butter on medium speed for 30 seconds. Add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Stir in flour mixture and beat on low speed just until dough comes together. Cover and refrigerate for 2 hours, or until dough is easy to handle.
3 Preheat oven to 400 degrees. Line baking sheets with parchment paper. Shape #40 scoops (0.8 ounces or approximately 1.5 tablespoons) of dough into 1 1/4-inch balls; roll in sugar mixture. Place 3 inches apart on parchment-lined baking sheets. Using a flat-bottomed glass (or a stainless steel measuring cup), slightly flatten the dough balls. Bake for 10 to 12 minutes, or until edges are lightly browned.
Note: I use a gigantic baking sheet, called a 3/4 sheet pan, sometimes called a 2/3 sheet pan. It is the maximum size pan that will fit in my oven (in a 30-inch gas range). With it I can bake 24 cookies this size (4 rows of 6) or 35 smaller cookies (5 rows of 7) all in one batch. Since this recipe makes 32 cookies, I froze 8 cookies to be baked another day.
4 Cool on baking sheet for 1 minute, and then remove to wire racks to cool completely. May be stored in airtight container for a week.