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 have Snickerdoodles using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Snickerdoodles

You need 1 cup of Butter.
You need 1 1/2 cup of Sugar.
You need 2 large of Eggs.
You need 2 3/4 cup of Flour.
Prepare 2 tsp of Cream Of Tartar.
It's 1 tsp of Baking Soda.
Prepare 1/4 tsp of Salt.
It's 3 tbsp of Sugar.
It's 3 tsp 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 your oven to 350°F.
Mix the 1 cup of butter, 1 1/2 cups of sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Then blend dry ingredients into butter mixture.
After that chill dough and chill an ungreased cookie sheet for about 10-15 mins in your fridge.
When your waiting, mix 3 tablespoons of sugar and 3 teaspoons of cinnamon in a small bowl.
Now scoop 1 inch globs of dough in the small bowl of sugar and cinnamon mixture ( I roll them in a ball before doing this).
Now very gentle roll the balls of dough into the sugar and cinnamon bowl.
Place the now coated balls of dough on the ungreased cookie sheet and bake them for 10 mins.
When the 10 mins are over remove them from the pan IMMEDIATELY.

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.