The origin of the crazy name is unclear, but a Snickerdoodle is basically just a soft, chewy, sugar cookie rolled in cinnamon sugar. Fabulous and easy to make, the only problem I have with these cookies is that I simply cannot resist them!
Why Cream of Tartar?
Together with the baking soda, it acts as a leavener.
Why do you let the dough rest?
Letting the dough rest in the refrigerator makes it easier to work with, stops the cookies from spreading too quickly, and gives them better texture and flavor. Work with one pan of cookies at a time, refrigerating the rest of the dough in-between.
I’ve tried refrigerating the dough from a half hour to overnight, and have found that it’s easiest to work with after one full hour in the fridge.
- Medium Cookie Scoop
- Parchment Sheets
- Salter Scale
- Offset Spatula
- 1 cup butter (salted), room temperature
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (recommended: Madagascar Bourbon Pure Vanilla Extract)
- 3 cups (15oz) all-purpose flour
- 1/2 teaspoon table salt
- 1 teaspoon baking soda (bicarbonate of soda)
- 1/2 teaspoon cream of tartar
- 4 tablespoons granulated sugar
- 2 teaspoons for cinnamon
- Line three baking sheets with parchment paper. (Or make sure to cool before reusing the same one.)
- In a medium bowl, whisk the flour, salt, baking soda, and cream of tartar to blend. (About 15 seconds)
- In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed till light and fluffy, about 3 minutes. (Or in a large bowl with a hand mixer.)
- Scrape the bowl with a rubber spatula.
- Add the eggs and vanilla and beat until thoroughly combined, about 2 minutes.
- Scrape the bowl again.
- With the mixer on low speed, gradually pour in the flour mixture and mix until just incorporated.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for 1 hour.
- In a small bowl, combine the sugar and cinnamon for the topping.
- Position the rack in the center and preheat the oven to 325 degrees F. (160 degrees C.)
- Scoop about 1 1/8 to 1 1/4 oz of dough, using a medium cookie scoop. (Just over a level scoop - about 1 1/2 tablespoons of dough.)
- With your hands, roll each cookie into a 1 1/2-inch ball and roll in the cinnamon sugar mixture to coat well.
- Place about 2 inches apart on prepared cookie sheet, 8 - 12 per sheet.
- Press down lightly on each ball of dough with an offset spatula (or the back of a glass) to flatten a little.
- Bake 13 - 15 minutes, rotating pans after about 8 minutes.
- Cookies should still be soft to the touch as they will develop when out of the oven. Make sure they are cooked enough, so not too doughy in the middle. (I love doughy, soft baked goods, so am sometimes guilty of under-baking!)
- Leave on the pan 2 minutes and then transfer parchment to wire racks to cool completely.
- The measurement for brown sugar, unless specified, is always 'unpacked.'
- To transfer the cookies to the wire rack, hold the baking sheet in one hand (using an oven glove!) and swiftly remove the parchment and cookies to the wire rack in one movement.
- Store between layers of wax or parchment paper in an airtight container for up to 3 days or freeze for up to a month.