What’s not to love about Snickerdoodle cookies? I love anything with cinnamon…These cookies are coated with a cinnamon sugar coating. What would a snickerdoodle be without that? I cut back on the baking soda and added a tad bit of brown sugar. These cookies are buttery and chewy with a slight taste of tang (thank you cream of tartar).
Let’s chat about cream of tartar. What is it? It is the potassium acid salt of tartaric acid for cooking. But what does that even mean? I was one of those people who didn’t know what it was, just that it belonged in most snickerdoodle cookie recipes. It is used for a number of reasons. Cream of tartar basically helps activate baking soda and makes cookies rise. It also adds a unique tang to the flavor and is a sort of stabilizer. It creates the light, fluffy and chewy characteristics of a cookie. If you noticed I did not add any vanilla extract to this recipe because vanilla extract tends to neutralize that tangy flavor.
This recipe is quite easy to make with a few ingredients and no dough chilling required.
Soft and Buttery Snickerdoodles
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- Pinch of salt
- 2 sticks 1 cup butter; softened
- 2 large eggs
- 1 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- For the cinnamon-sugar coat
- 1/4 cup sugar
- 1 Tbsp. ground cinnamon
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisk until combined.
- With a Kitchen Aid or an electric mixer cream butter and sugars until light and fluffy- about 2-4 minutes. Slowly add one egg at a time and continue to scrape down the sides of the bowl. Mix on low and slowly add the flour mixture until dough starts to form.
- To make the sugar-cinnamon coating, mix together the sugar and cinnamon in a small bowl. Using a mini ice-cream scoop, scoop out cookie dough balls roll each ball into your hands to make it an even ball. Then roll each dough ball into the sugar-cinnamon mixture. Thoroughly coat each ball.
- Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Bake for 8–10 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy!
Add this recipe to your list of things to do! You will be glad that you did!