Snickerdoodles
Fun to Say, Easy to Prepare

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
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

¹Joy of Cooking – All About Cookies by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.