One of my best friends loves snickerdoodle cookies
and has zero interest in any other cookie.
I have bought her snickerdoodles from the store, can’t fail there, she enjoyed them. [easy win]
I have made her snickerdoodles from box mix, she enjoyed them. [friend win]
When I put a little more time into developing a recipe that really encompasses the essence of a snickerdoodle with that homemade texture and flavor, yet also has the appearance quality of a store bought snickerdoodle, I knew the recipe was one for the books. [ultimate win]
^^^So if you have a snickerdoodle-lover in your life that you want to make happy, this is a must-try recipe.
The Goal (what makes a snickerdoodle a snickerdoodle, and not just a sugar cookie coated in cinnamon sugar):
- a light tangy flavor to complement the cinnamon sugar
- the cream of tartar is is essential for this flavor to make your cookies pop!
- Do Not add Vanilla – it will distract from the TARTar flavor.
- the cracked cinnamon-sugar appearance on top
- with the short-lived leavening of using Cream of Tartar+Baking Soda helps the cookie rise and fall quickly to give you the cracked appearance. If you use a recipe with baking powder, the cookie will not fall when it cools.
- Don’t overbake! The cookies won’t look done in the oven, trust me, they’re done!
Let’s make it!
Equipment
- Mixer
- whisk
- spatula
- 2 Baking sheets
- parchment paper (something to line the baking sheet)
Reagents
Group 1 (cinnamon sugar):
- ¼ cup sugar
- 1 tbs ground cinnamon
Group 2:
- 2½ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Group 3:
- 1 cup butter
- 1½ cups sugar
- 2 large eggs
Procedure
- Preheat oven to 375°F (~200°C)
- Line 2 baking sheets with parchment paper
- In a small bowl, combine Group 1 and set aside.
- In a medium bowl, whisk to combine Group 2.
- With your mixer, beat the butter and sugar, on medium, until fluffy (5 min).
- if you have a stand mixer, this a really good time to just let the mixer run while you wash a few measuring cups or pull out a wire rack for cooling. I always cream my butter and sugar for a REALLY long time (10 minutes?), butter and sugar cannot be over-creamed, but it can be under-creamed!
- if you are using a hand mixer, do not short the timing on this step! Set a timer, power through it, and keep telling yourself “it builds character!”
- Once the creamed butter and sugar are fluffy, add the eggs, one at a time, adding the next egg after the previous egg is fully incorporated (30 seconds).
- Reduce the speed of your mixer and SLOWLY add Group 2. Scrape the dough with a spatula one last final time to ensure there are no pockets of flour.
- One ball at a time, roll approximately 2 tbsp of dough into a little ball, coat the ball with your Group 1 mixture, and place on a baking sheet. Space your dough approximately 1.5-2″ apart.
- Baking 1 sheet at a time, bake your prepared cookie sheet on the center rack for 10-12 minutes, rotate the sheet about 5-6 minutes into baking.
- The centers will look gooey and the edges should JUST START beginning to brown, Perfect time to take them out!
- Let your cookies cool on a wire rack. Serve at room temperature.
This recipe yields approximately 24 cookies.
If you use this recipe, comment with pictures of the cookies you make! Make me hungry!