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Snickerdoodles
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This recipe is an adaptation of those two. I reduced the amount of sugar, used only unsalted butter for better flavor.
Both of the recipes I compared call for 2 parts of cream of tartar and 1 part of baking soda. Since I had baking powder on hand, I substituted it for both cream of tartar and baking soda.
| All-purpose flour | 2 cups |
| Cream of tartar | 2 tsp |
| Baking soda | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | 4 oz or 1 stick |
| Granulated sugar | ¾ cup and 2 Tbsp |
| Eggs | 2 large |
| Ground cinnamon | 2 tsp |
- Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Sift together flour, cream of tartar, baking soda, salt and set aside.
- Cream softened butter with ¾ cup of sugar until very fluffy.
- Add eggs, one at a time. Combine well after each one.
- Gently stir in flour mixture until just combined and smooth.
Combine 2 tsp of ground cinnamon with 2 Tbsp of sugar on a shallow dish or plate.
- Roll small portions of snickerdoodle dough between your palm to form about 1 - 1¼-inch balls.
- Roll balls in cinnamon-sugar mixture.
Place on prepared cookie sheets, spacing about 1-1½ inches apart.
- Bake one sheet at a time for 10 minutes, or until cookies are light, golden brown around edges. Rotate cookie sheet halfway through baking for even browning.
- Let these snickerdoodles cool on baking sheets for a couple of minutes before transferring them to wire racks to cool completely.
- This recipe makes about 2 dozen snickerdoodles. As always, keep cookies in air tight containers.
Other Easy Recipes for Drop Cookies
1 Joy of Cooking - All About Cookies by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.
