Snickerdoodles are a tasty sugar type of cookie that is rolled into a ball, then dipped in a cinnamon sugar mixture before baking.
Did you make these in Home Economics class? I think in the 60’s everyone did. I just realized that the measuring cups in the pic with the cookies were from the same time period too, maybe a little earlier. Who remembers those aluminum measuring cups? It was like the cookie you couldn’t fail at I think. This may be the best Snickerdoodle recipe I have ever made. They are soft with just a touch of chewy and then the cinnamon sugar.
My original Snickerdoodle recipe I had called for shortening but I really have switched many of my recipes over to butter when I can. I am really glad I did it here. Are you wondering why this cookie recipe has cream of tartar in it? I did so I googled cream of tartar because usually the only time I use it is in egg whites to help stabilize them. In this case the short answer is when mixed with baking soda and they both get wet it helps the cookies to raise well. Cream of tartar also helps to give this cookie the soft, billowy texture that are the signature of this cookie.
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- Rolling Mixture
- 1/2 cup sugar
- 2 tablespoons cinnamon
- Combine butter and sugars in your mixing bowl fitted with the paddle attachment. Beat together until light and fluffy. Add eggs one a time and mix until thoroughly incorporated. Add vanilla.
- Mix the flour, salt, baking soda and cream of tartar together. Add to the butter and sugar mixture. Mix until incorporated.
- Preheat oven to 325 degrees.
- Roll into balls. Dip balls into the cinnamon sugar mixture. Place on a greased baking sheet.
- Bake for 10 - 12 minutes. Do not overbake.
Maybe you’d like to try Pumpkin Snickerdoodles?
Or our Banana Walnut Cookies?