Snickerdoodles. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Snickerdoodles are one of the most beloved cookie recipes ever created. The simplicity of sugar and cinnamon will take you back to grandma's kitchen.

This little known ingredient prevents the cookies from developing sugar crystals like regular sugar cookies, which means that snickerdoodles have a soft, pillowy totally addictive texture. Another difference between snickerdoodles and traditional sugar cookies is, of course, that these cookies are rolled in cinnamon-sugar before baking. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. You can cook Snickerdoodles using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Snickerdoodles

You need 2 3/4 cup of All Purpose Flour.
Prepare 2 tsp of Cream of Tartar.
Prepare 1 tsp of Baking Soda.
Prepare 1/4 tsp of Salt.
It's 1 cup of Unsalted Butter.
You need 1 1/2 cup of White Sugar.
It's 2 of eggs.
You need 1 tsp of Vanilla Extract.
It's 1/2 cup of Butterscotch Chips.
It's 1/2 cup of White Chocolate Chips.
Prepare of Sugar/Cinnamon Dipping Mix.
Prepare 3 tbsp of White Sugar.
It's 1 tbsp of Cinnamon.

Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in. Why do Snickerdoodles have cream of tartar?

Snickerdoodles step by step

Preheat oven to 350°F. Line baking sheets with parchment paper and put in fridge to chill..
Whisk together the flour, cream of Tartar, baking soda, and salt in a medium bowl. Set aside..
Cream together butter and sugar until pale and fluffy for about 2 minutes. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla extract..
Gradually stir in flour mixture in about 5 additions, beating on low speed and scraping the sides of the bowl in between beatings..
Stir in butterscotch and white chocolate chips with spatula. Add more if desired..
Chill the dough for at least 1 hour..
Mix together sugar and cinnamon mix with a fork..
Scoop dough using tablespoon measurement and roll into cinnamon/sugar mixture to cost..
Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes..
Chill the cookie dough in between batches. Once done let cookies set on baking sheets for 3 minutes and then place them on a cooling rack for at least 10 minutes. Store cookies in an airtight container..

The cream of tartar is an interesting ingredient. While it is used as a stabilizer in many ingredients the reason snickerdoodles have cream of tartar is that it adds a very distinct tanginess. It also aids in the chemical reaction with the baking soda to make the chewier texture. The ingredients for these snickerdoodles are ones I always have on hand, and they only take a few minutes to make. Cream of tarter is important in this recipe because it helps distinguish the taste between a butter cookie and a snickerdoodle and helps with that nice chewy texture.