Snickerdoodles are a cookie unlike any other. They are crispy on the outside, chewy on the inside, and a cross between a sugar cookie and a blondie. The chewy texture and intense cinnamony exterior gives the snickerdoodle its defining characteristic.
THE KEY TO SNICKERDOODLE PERFECTION
Snickerdoodles are easy to make, but require some addition ingredients and a slightly different technique. Firstly, the chewy texture comes from the addition of cream of tartar. Cream of tartar is an acidic salt that is the byproduct of wine brewing. It is used to stabilize egg whites in meringues, and also used in sugar cookies for a chewier texture. In addition, prior to baking the cookie, the dough balls are rolled in cinnamon sugar. The cinnamon sugar gives the snickerdoodle a darker exterior, and a cinnamony flavour. Lastly, snickerdoodles can be thick and chewy, cakey, or thin and crisp, but the thick and chewy version is the best.
Preheat oven to 375°F, grease and line a large baking sheet with parchment paper. Sift and stir together the dry ingredients in a small bowl.
Combine the sugar and cinnamon in a small bowl.
In another bowl, cream together the butter and sugars until light.
Whisk in the egg and vanilla extract until fluffy.
Fold in the dry ingredients until incorporated. Roll into 12 balls.
Coat each cookie in the cinnamon sugar.
Place on the baking sheet, evenly spaced apart. Bake for 10-12 minutes until puffed and golden brown.
Cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1/2 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
Preheat oven to 375°F, grease and line a large baking sheet with parchment paper.
In a small bowl, combine the cinnamon and sugar.
In another bowl, sift and mix together the dry ingredients.
In a separate bowl, cream together the butter and sugar until light.
Whisk in the egg, and vanilla extract until fluffy.
Fold in the dry ingredients until incorporated.
Divide into 12 balls.
Roll in the cinnamon sugar until completely coated.
Place on the baking sheet, evenly spaced apart.
Bake for 10-12 minutes until slightly risen, and golden brown.
Cool on the baking sheet for 3-5 minutes before cooling completely on a wire rack.