11 November 2021

Snickerdoodles - Classic or Chai Latte

Snickerdoodles - Classic or Chai Latte / www.delightfulrepast.com


Snickerdoodles have been around for about half a century longer than the Snickers candy bar, which came out in 1930 and has nothing at all to do with the classic cookie snickerdoodles! 

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.

Snickerdoodles - Classic or Chai Latte / www.delightfulrepast.com


Need I tell you, these cookies are fabulous with a nice cup of tea! The chai latte variation does not call for tea in the cookies, just the use of the spices found in chai lattes rather than the solo cinnamon.

Since the variation is only in the coating, why not try half with cinnamon and half with the chai latte spices?

Are you a snickerdoodles fan or one of the surprising number of people who've not yet tried them? Either way, I hope you'll give my recipe a try—the classic cinnamon or the chai latte variation—and let me know how you like it. 


Snickerdoodles - Classic or Chai Latte / www.delightfulrepast.com

If you like it, please Pin it and share it!


Snickerdoodles - Classic or Chai Latte


(Makes 32 3-inch cookies)

The Dough

2 3/4 dip-and-sweep cups (13.75 ounces/390 grams) unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, room temperature (2 1/2 hours)
1 1/3 cups (9.33 ounces/265 grams) sugar
2 large eggs (medium, in UK), room temperature
1 1/2 teaspoons vanilla extract


The Coating*

3 tablespoons (just under 1 ounce/28 grams) sugar
2 1/4 teaspoons cinnamon
 
* For Chai Latte Variation, use just 1 teaspoon cinnamon, plus 3/4 teaspoon cardamom, 1/2 teaspoon ginger,  and 1/8 teaspoon each cloves and allspice.

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 time
s with a hand mixer or just a spoon.
 
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 extract. 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 400F/205C/Gas6. 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. (My all-time favorite timer: ThermoWorks TimeStack)

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.

 
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

If you liked this post, please Pin it and share it!

46 comments:

Lynn said...

Boy, does this bring up memories. The office Christmas cookie exchange back when I was young. After just the first year or two, it was quickly decided who made the best what, and from then on, that person had to make only that cookie. I did not make snicker doodles as one of my co-workers made the best ever. Thanks for waking up the memory cells, lol. My cookie specialty, by the way was Cocoa Snappers. A similar recipe as your main ingredients with Bakers chocolate and cinnamon added. As a matter of fact, I believe the recipe came on a box of Bakers a life time ago. Lynn and Precious XX

Jean | DelightfulRepast.com said...

Lynn, thanks for sharing your cookie story! That was really smart the way your cookie exchange was set up, so you could all have the best of everything.

Pom Pom said...

Hi Jean! Oh, snickerdoodles are so yummy! You're so right about the butter!

Thomas "Sully" Sullivan said...

For believers in synchronicity, I confess to having suddenly and inexplicably bought some snickerdoodles from the store just last week…for the first time. Glad to know where that characteristic “tang” comes from, and I, of course, applaud your emphasis on butter. A stronger buttery taste was my only disappointment with the commercial variety, which I’m sure falls short(ening) in all aspects of your recipe. 5 cleavers! P.S. you hard-drinking types will have to excuse me if I sip milk (with my pinky extended) whilst you chug down gallons of tea.

Dee | Grammy's Grid said...

Thanks so much for linking up at the Unlimited Link Party 37. Pinned!

Jean | DelightfulRepast.com said...

Thanks, Pom Pom. Everything is better with butter, right?

Jean | DelightfulRepast.com said...

Sully, you will definitely prefer the all-butter version. And you're welcome to the milk—see, I have a whole bottle for you—I'll have my usual tea. Thank you for awarding my recipe the coveted 5 cleavers!

Jean | DelightfulRepast.com said...

Dee, thank you. Pins are always appreciated!

Vee said...

Oh, yes! I am a fan.

GretchenJoanna said...

The first snickerdoodles I ate were just splendid. Over the years, something happened... and maybe your warnings about cream of tartar and butter hint at the reasons why I ate many snickerdoodles that were blah. I really want to try your recipe which sounds like a winner, and as you suggest, to try both the traditional and the chai latte version. I am taking cookies to a tea next week!! Thank you!

Kitchen Riffs said...

I haven't had a snickerdoodle in years! You've got me craving them now. :-) All butter for me -- just can't beat the taste of butter. :-) Good stuff -- thanks.

Jean | DelightfulRepast.com said...

Aah, Vee, a woman of taste, as always! 😊

Jean | DelightfulRepast.com said...

Gretchen, I'm so glad! Do come back and tell me how they turned out for you. Wish I were going to a tea next week!

Jean | DelightfulRepast.com said...

Thanks, John. Isn't butter the best? Hope you'll make a batch soon.

Lorrie said...

I came late to trying Snickerdoodles- well into my 20s. I loved the name, but felt the cookie lacked any punch and so I've never made them since. Perhaps I didn't use a good recipe. The chai tea spice coating sounds good. And always butter!

TONY said...

"snickerdoodles." Love saying that word Jean. Something childishly naughty about it. Or is that just me? Never heard of them but your description sounds ,"tasty."
I have been invited to an online tea party on Sunday evening(British time) with Caroline Jane Knight , the fifth great niece of Jane Austen and other Janeites. I have been provided with a recipe for making an 18th century Knight family recipe for ,"Macroons," Macaroons, I presume. It looks easy but I am told its not. Anyway I am going to have a go. I will be eating my "macroons," with a nice cup of tea and having a chat, about this and that with some influential people. I am sure they are human? Ha! Ha! Any tips for baking "macroons," which from the picture above, look similar?

Irene said...

Funny, I had never tried these cookies, and just yesterday a friend offered some gluten free ones with coffee at her place. I liked them, so it will be great to try your recipe to compare!

Jean | DelightfulRepast.com said...

Lorrie, you're right. Many do "lack punch," often because of not using cream of tartar and all butter. Hope you'll give this one a try!

Jean | DelightfulRepast.com said...

Tony, your tea party sounds wonderful! My only tips for you, without actually seeing your recipe, would be: Resist the urge to get fancy and turn out the currently popular French macarons (which I don't really care for because they are filled and so even more overly sweet than they would still be if unfilled and are full of artificial food coloring); if any flavoring, extracts or liqueurs are called for, you will probably need to cut back on the amount because it's often overdone. Have fun!

Jean | DelightfulRepast.com said...

Irene, how wonderful! Do let me know how they turn out for you!

Pauline Wiles said...

I don't generally gravitate toward snickerdoodles but I love chai latte so the flavor option here immediately got my attention! Thank you for clarifying the cream of tartar.

ellen b. said...

Classic Snickerdoodles are a family favorite! Happy weekend to you.

Jean | DelightfulRepast.com said...

Thanks so much, Pauline. They go beautifully with a cup of tea. And if you're a dunker, well, it would be even more like having a cup of chai latte!

Jean | DelightfulRepast.com said...

Thanks, Ellen. Hope you have a happy weekend, too.

Sherry's Pickings said...

i love snickerdoodles! so delicious. wikipedia says that they are only known in the US but i say not so:) They are quite common here in australia.

Jean | DelightfulRepast.com said...

Sherry, thank you. Yeah, you can't always rely on wikipedia!

gfe--gluten free easily said...

Your snickerdoodles look fantastic, Jean! And I'm sure many of us will be on board with the chai latte version. :-) Cream of tartar is not only essential for that snickerdoodle "tang," as you say so very well but it's also a great cleaner of messy pots, pans, and the like. I did a post on that fact and keep a very large container of it in my pantry. Even with me using it almost daily, that container lasts for years. Anyway, now I want snickerdoodles! Haven't had them in a very long time. I'm not sure if I'll make any by Thanksgiving but I definitely will afterward. Thanks for the push! Happy Thanksgiving!

Shirley

Jean | DelightfulRepast.com said...

Thanks so much, Shirley. I didn't know you could also clean with cream of tartar. Good to know. I'll check out that post. Happy Autumn!

Sandi@ Rose Chintz Cottage said...

I haven't made snickerdoodles in years. I went through two of my recipe scribblers and couldn't find my recipe but I just found it in my third scribbler. Our recipes are almost identical! Only difference is in the flour and the vanilla. Next time I make them, I will make the chai latte version. I have trouble finding cardamom here but I will track it down somehow. Your cookies sound just wonderful!

Jean | DelightfulRepast.com said...

Thanks, Sandi. I hope you can track down some cardamom for the chai latte version. Let me know how you like it.

Jeanie said...

I love but have never made snickerdoodles -- maybe now that I have a good recipe, I will!

Jean | DelightfulRepast.com said...

Aaw, thanks, Jeanie! I hope you'll try them soon. Hope you won't be kicking yourself for not trying them sooner! 😁

Rajani Rehana said...

Beautiful blog

Jean | DelightfulRepast.com said...

Thank you, Rajani. Are you on Twitter?

Jacqueline~Cabin and Cottage said...

Hi Jean! I am definitely a cakey cookie fan! Love snickerdoodles. Haven't baked in ages! These would be a great reason to.

Jean | DelightfulRepast.com said...

Thanks, Jacqueline! I hope you will bake a batch very soon and let me know how you liked them. Happy Autumn!

Phil in the Kitchen said...

I do really enjoy a snickerdoodle with a cup of tea, although I've always relied on other people making them. I must get around to making my own soon! Personally, I do prefer them plain and and as buttery as can be.

Jean | DelightfulRepast.com said...

Thanks, Phil! And I love the sound of that "as buttery as can be"—just makes a biscuit or cookie the best it can be.

April Harris said...

I love Snickerdoodles, Jean, and I really like the idea of a Chai Latte version! Even better a batch of half original and half chai latte! Thank you so much for sharing this delicious recipe and being a part of the Hearth and Soul Link Party community!

Jean | DelightfulRepast.com said...

April, thanks so much! I love your blog and your link party!

Cocoa and Lavender said...

how is it possible that I’ve never made a snickerdoodle? They are one of my favorite cookies from my youth. Saving the recipe for Christmas baking…

Jean | DelightfulRepast.com said...

Better late than never, David! I think you're going to like making them!

Marilyn Miller said...

Snickerdoodles are such a family favorite. My mom would make them for me when I was a little girl.

Jean | DelightfulRepast.com said...

Marilyn, I love hearing people's childhood food memories! Thank you for sharing.

Margie said...

I love the 2 versions of snickerdoodles!

Did you know that BaskinRobbins' flavour of the month for November is Snickerdoodle Chai?

Jean | DelightfulRepast.com said...

Thanks, Margie. And, no, I did not know about that Baskin & Robbins flavor! I might have to stop in and give it a try.

Related Posts Plugin for WordPress, Blogger...