Snickerdoodles is probably originated from the German word “Schneckennudeln” which loosely translates as “crinkly noodles”1. In the first issue of Smart Cookies, I compared two recipes for these cookies.
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|
|Unsalted butter, softened||4 oz or 1 stick|
|Granulated sugar||¾ cup and 2 Tbsp|
|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
1Joy of Cooking – All About Cookies by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.