Wondering how to make snickerdoodles? We have the delicious details!
Crispy on the outside, chewy on the inside, snickerdoodles are drop cookies rolled in cinnamon sugar and featuring a crackly top…yum!
Snickerdoodles are as fun to eat as they are to pronounce. The name “snickerdoodle” likely comes from the German word “schneckennudel,” which refers to German cinnamon rolls coiled like snails.
In America, snickerdoodles date back to 1889, when they were popular in Pennsylvania and New England. Today, the cookies are widely available in the United States and Canada, and many desserts feature the snickerdoodle flavor.
How to Make Snickerdoodles
To make snickerdoodle cookies, you’ll need typical household ingredients such as butter, flour, sugar, eggs, cinnamon and baking soda. You’ll also need cream of tartar, which helps to provide a leavening effect with the baking soda and gives snickerdoodles their tangy flavor and chewy texture.
- Combine 1 cup of salted butter and two cups of granulated sugar and beat on medium speed until creamed together.
- Next, add 2 eggs and 1 teaspoon vanilla extract. Beat the eggs into the butter and sugar until egg is well mixed, scraping the bowl as needed.
- In a separate bowl, combine 3 cups all-purpose flour, ½ teaspoon baking soda and ½ teaspoon cream of tartar. Slowly add the dry ingredients into the batter and beat on medium-low speed until well combined and a dough forms.
- Refrigerate the dough, covered, for a minimum of 30-45 minutes.
- Preheat the oven to 350°F. Shape the dough into balls, using a tablespoon of dough for each one.
- In a small bowl, stir together ¼ cup granulated sugar and 1 tablespoon cinnamon.
- Roll each cookie dough ball in the cinnamon sugar mixture. Place them about 2 inches apart on an ungreased cookie sheet.
- Bake at 350°F 10-12 minutes. They will be slightly under baked in the middle.
- Allow the cookies to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Store the snickerdoodles in an airtight container at room temperature. They will stay fresh for three days, then it’s best to freeze them for longer storage.
- This recipe makes 24 large cookies.
Is There a Substitute for Cream of Tartar?
Cream of tartar is an acid that forms during wine making as the residue on the barrels. It’s used to leaven the snickerdoodles for chewiness and gives them a tangy taste.
If you don’t have cream of tartar, you can substitute one teaspoon of fresh lemon juice or white vinegar for every ½ teaspoon of cream of tartar called for in a recipe.
We can’t think of any cookies more comforting than snickerdoodles. But, feel free to send along other candidates for testing purposes!
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