Snickerdoodles
Soft sugar cookies rolled in cinnamon sugar.
Details
Ingredients
- 1 cup butter
- 1.5 cups sugar
- 2 eggs
- 2.75 cups flour
- 2 tsp cream of tartar
- Topping:
- Sugar and cinnamon
Instructions
- 1
Cream butter and sugar. Add eggs.
- 2
Mix dry ingredients.
- 3
Combine to form dough.
- 4
Roll balls in cinnamon sugar.
- 5
Bake at 200°C (400°F) for 8-10 mins.
About This Recipe
The whimsical name 'Snickerdoodle' belies a cookie with a serious following and a distinct American heritage. Tracing its roots back to New England, with possible German-American influences, this classic cookie has delighted generations with its unique texture and flavor. What sets a true snickerdoodle apart is the harmonious interplay of a soft, chewy interior with a signature crackled, cinnamon-sugar exterior. The key ingredient, cream of tartar, is not merely an optional addition; it is the soul of the snickerdoodle, providing its characteristic tangy bite and contributing to that wonderfully tender, almost cake-like crumb. This acidity also reacts with leavening agents (typically baking soda, even if not explicitly listed for the flour) to create the cookie's distinctive puffy rise and subsequent delicate cracks during baking. Achieving perfection involves creaming the butter and sugar thoroughly until light and fluffy, ensuring a tender base. Rolling generously in the cinnamon-sugar mixture before baking is non-negotiable for that iconic spice-infused crust. While traditionalists stick to the classic formula, some enjoy adding a pinch of nutmeg to the cinnamon sugar or a touch of vanilla extract to the dough for added depth. These delightful cookies are best enjoyed slightly warm, perhaps with a glass of cold milk or a hot cup of coffee, making them a perfect comfort treat for any occasion, from casual gatherings to festive holiday platters.
Tips & Tricks
- • To ensure the iconic crackled texture and even baking, avoid overworking the dough after adding flour; mix just until combined. Roll the dough balls generously in the cinnamon sugar mixture, ensuring a thick, even coating for maximum flavor and visual appeal.
- • For an extra layer of flavor, try substituting half of the white sugar in the dough with light brown sugar, which will also contribute to an even chewier cookie. Alternatively, add a quarter teaspoon of ground nutmeg to the cinnamon-sugar topping for a warming, aromatic twist.
- • Snickerdoodle dough can be prepared up to three days in advance and refrigerated, or frozen for up to three months. If freezing, portion into balls, coat in cinnamon sugar, then freeze on a baking sheet before transferring to an airtight container; bake from frozen, adding a minute or two to the bake time.
- • Serve these warm snickerdoodles with a scoop of vanilla bean ice cream, allowing the residual heat of the cookie to slightly melt the ice cream for a delightful contrast in temperature and texture. They also pair wonderfully with a simple cup of hot apple cider during cooler months.
Nutrition Facts
Per serving (approximate)