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 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Snickerdoodles

You need 1 cup of butter -- softened.
You need 1 1/4 cups of sugar.
Prepare 2 of each eggs.
Prepare 2 1/2 cups of all-purpose flour.
It's 2 teaspoons of cream of tartar.
It's 1 teaspoon of baking soda.
Prepare 1/4 teaspoon of salt.
You need of Do not add cinnamon and sugar to dry ingredients:).
Prepare 2 tablespoons of sugar.
Prepare 1 tablespoon of ground 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

Heat the oven to 350 Degrees..
In a large bowl, with an electric mixer on medium, beat the butter and sugar until light and fluffy..
Add the eggs and beat into the mixture until blended.
Sift flour, cream of tartar, baking soda, and salt..
Add flour mixture and mix to make firm dough..
In a small bowl, combine 2 tablespoons of sugar and cinnamon; set aside..
Shape cookie dough using a # 40 scoop or 1 1/4"balls. Roll each ball into the cinnamon/sugar until well coated. Place cookies, 1.5" apart, on baking sheets. (Darker sheet pans bake faster than shiny) - about 3 trays using house hold baking sheet....
Bake 8-10 minutes, or until golden. Take off the pan with a spatula and place on wax paper or parchment or a cooling rack and let cool. taste great with ice cold milk:).

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.