Snickerdoodles are undoubtedly my mom’s favorite cookies to bake, and her recipe is nothing short of extraordinary. Each batch yields cookies that are irresistibly soft and perfectly textured, a testament to her mastery in the kitchen. As far back as I can remember, she has been whipping up these delightful treats, filling our home with their warm, inviting aroma.
For over a century, snickerdoodles have held a special place in the hearts of cookie lovers. They are excitedly celebrated as a classic option for those seeking something deliciously sweet without chocolate. What really sets snickerdoodles apart from a typical sugar cookie is the addition of cream of tartar. This unique ingredient imparts a subtle tanginess that enhances the overall flavor profile. Moreover, cream of tartar plays a vital role in helping the cookies rise beautifully while maintaining their wonderfully soft texture. My mom adds just a hint of nutmeg to the dough, introducing a whisper of spice that elevates these cookies to another level.
The origins of snickerdoodles can be traced back to the Dutch and German American immigrants. It’s no surprise that my mom has perfected her recipe over the years, given her family’s German heritage.
What is Cream of Tartar and Why is it Used in Snickerdoodles?
Cream of tartar is a fascinating natural compound derived from grapes. During the wine-making process, as grapes are fermented, they produce a byproduct that forms white, powdery crystals. These crystals are then purified to create cream of tartar, an essential ingredient in many baking recipes.
In snickerdoodles, cream of tartar aids the baking soda in creating a light, airy texture, resulting in cookies that are chewy and tender. Additionally, it contributes that signature slight tang that distinguishes them from other cookies. For those interested in a more information on cream of tartar, you can refer to the article: The Scientific Reason Cream Of Tartar Makes Cookies Chewier
Preparation, Servings, and Storage of Snickerdoodles
Making snickerdoodles is a straightforward process that typically takes about 90 minutes. A significant portion of that time—about an hour—is dedicated to chilling the dough, a crucial step in the cookie-baking process. Chilling not only prevents the cookies from spreading too much on the baking sheet but also enhances the flavors, allowing them to develop fully. From one batch of snickerdoodle dough, you can expect to yield approximately 36 delightful cookies.
Freshly baked snickerdoodles are incredibly soft and taste heavenly straight from the oven. If you manage to save some for later, they can be stored in an airtight container at room temperature for up to a week. For longer-term enjoyment, snickerdoodles can also be frozen for up to three months without losing their delightful texture.
If you’re on the hunt for more cookie recipes to try, you won’t be disappointed! There’s an entire world of deliciousness waiting for you to explore.
Perfect Chocolate Chip Cookies
Italian Chocolate Chip Cookies
Snickerdoodles
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Equipment
Ingredients
- 1 cup Butter, softened
- 1½ cups Sugar
- 2 Eggs
- 2¾ cups Flour
- 1 tsp Baking soda
- 2 tsp Cream of tartar
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
Rolling sugar- Separate from the dough recipe
- 2 tbps Sugar
- 1 tsp Cinnamon
Instructions
- In a large mixing bowl, cream butter and sugar.
- Add the eggs and stir to combine.
- Add flour, baking soda, cream of tartar, nutmeg and cinnamon.
- Stir to mix all ingredients to form the dough.
- Cover the dough and refrigerate for 1-2 hours.
- Preheat the oven to 350℉.
- In a small bowl, combine 2 tbsp of sugar and 1 tsp of cinnamon.
- Remove the dough from the refrigerator.
- Roll the dough into 1 tbsp balls. Drop the dough balls into the cinnamon sugar and coat before placing on to the sheet pan. Keep unused dough in the refrigerator between batches.
- Bake the snickerdoodles for 10 minutes.
- Remove the sheet pan from the oven and allow to cool for 2 minutes on the pan before cooling on the wire rack.
- These can be served 10 minutes after baking and can be stored in an airtight container for up to a week.
Nutrition
