Well-Seasoned Cookbook

flavorful recipes perfected over time

Snickerdoodles

Audrey Harris

Ingredients:

1 cup unsalted butter, softened to room temperature

1 1/4 cups white granulated sugar

2 tablespoons light brown sugar, packed

2 large eggs

2 teaspoons pure vanilla extract

2 3/4 cup flour, (all purpose or plain)

1 teaspoon cream of tartar**

1/2 teaspoon baking soda**

1 teaspoon salt

Cinnamon/Sugar:

5 tablespoons white granulated sugar

2 tablespoons ground cinnamon

** Cream of tartar is what makes snickerdoodles unique and stand out from regular cinnamon-coated sugar cookies. The acid in cream of tartar gives snickerdoodles their distinctive flavor, while preventing the sugar in the cookie dough from crystallizing.

To substitute cream of tarter, replace both cream of tarter and baking soda with same amount of baking powder (1 1/2 teaspoons baking powder) or baking soda only. Do not combine baking powder and soda. Add 1/4 tsp lemon juice or white vinegar to batter to get that slight tang flavor of cream of tarter.

Directions:

Preheat oven to 350°F (175°C).

In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.

Fold in flour, cream of tartar, baking soda and salt until just combined.

In a separate small bowl, combine sugar and cinnamon.

Cover dough and refrigerate for about 30 minutes (if time allows).

Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.

Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.

For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.For thin cookies: Make a small indent in the center of each cookie ball by lightly pressing down before baking to flatten them out a little.

Bake for 10-11 minutes or until edges are golden.

Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.

Note: Cookies stay fresh at room temperature for 5-6 days stored in an airtight container.