I know, I know. Everybody has a recipe for Snickerdoodles and everybody thinks that their recipe is perfect. My old favorite recipe for Snickerdoodles did not have cream of tartar, and you wouldn’t believe all the haters who sent me messages to let me know that my snickerdoodle was not really a snickerdoodle because it lacked that particular ingredient.
You know, a faux snickerdoodle.
The outrage. The horror.
Nevermind that you get absolutely identical results when you use baking powder + baking soda that you get when you use cream of tartar.
I have to say though, that this recipe really is perfect. They are thick and chewy and buttery and cinnamony and soft and everything you could ever want in a snickerdoodle.
Maybe it’s the cream of tartar afterall. Or it could be the cinnamon in the batter. That was a nice touch.
Maybe cream of tartar is like magic beans.
Another thing that makes this recipe perfect is that it requires no chilling. Which makes them pretty wonderful in my book.
Anyway, you probably have everything in your pantry to make these already. If you do, bake them up. Your house will smell amazing and you won’t be able to stop eating them, either.
Recipe from Cookies and Cups
1 cup of room temperature butter
3/4 cups granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 egg yolk
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon cinnamon
2 3/4 cups flour
Cinnamon sugar for rolling:
1/4 cup granulated sugar
1 tablespoon cinnamon
Preheat your oven to 325°. Line a baking sheet with parchment paper.
In your mixer, cream together the butter and the brown & granulated sugars until light and fluffy – 2 to 3 minutes. Add the egg yolk and vanilla and beat on medium high speed for another minute.
Turn your mixer down to low and add the baking soda, cream of tartar, salt, and cinnamon. Mix until just combined. Add the flour slowly with the mixer on low until combined.
Mix together your rolling cinnamon/sugar. Scoop out a tablespoon of dough and roll it gently into a ball. Roll that in the cinnamon sugar and place on the baking sheet. Place the cookies about an inch and a half apart.
Bake for exactly ten minutes for a soft and chewy cookie. The longer you cook them the crispier they will get. After 10 minutes they won’t look 100% done, but they will firm up perfectly on the baking sheet.