Recently, my oldest son was requesting I make one of his favorite cookies – Snickerdoodles. I realized it had been quite a while since I have made these cookies and I also have never shared my recipe with all of you.
This recipe is the one my mom has been making since I was a little girl. They are the perfect texture of slightly crisp on the edges with a soft chewy center. Snickerdoodles are basically no roll sugar cookies that get a coating of cinnamon sugar.
However, one special ingredient is used in snickerdoodles that differentiates the cookies from a sugar cookie. That ingredient is cream of tartar. The explanation of what exactly is cream of tartar is too scientific to really make sense to me. The main point is what does it do to a snickerdoodle cookie? Well, the acid found in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness, according to Allrecipes.
Now you know, the main difference in a snickerdoodle is that magical ingredient of cream of tartar! A snickerdoodle just wouldn’t be the same without it!
- ½ cup shortening
- ½ cup butter
- 1½ cups sugar
- 2 eggs
- 2¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 2 Tbsp sugar
- 1 Tbsp cinnamon
- Preheat oven to 350 degrees.
- In a bowl, cream shortening, butter, and sugar together. Then beat in the eggs until fluffy.
- Mix in the flour, cream of tartar, baking soda, and salt until combined.
- In another bowl, mix sugar and cinnamon together. Roll dough into walnut sized balls and roll in the cinnamon sugar.
- Bake at 350 degrees for 8-10 minutes until lightly browned but still soft. Makes 3 dozen cookies.
Recipe from my mom.