Snickerdoodles - Not Just Cinnamon Sugar Cookies

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 snickerdoodles their characteristic tang.

There are also a lot of snickerdoodle recipes that call for half butter and half shortening. Ignore those, too. There is nothing to be gained by using the shortening, so why dilute the wondrous flavor of butter? Baked until just the edges start to brown, the cookies are crisp on the outside and soft, kind of cakey, inside.

Need I tell you, these cookies are fabulous with a nice cuppa tea!

Snickerdoodles

(Makes 32 3-inch cookies)

The Dough

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


The Coating

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.

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