I have been craving snickerdoodles!! Initially, every recipe I found required shortening- which I really didn’t want to use. I was worried that substituting butter may cause the cookies to spread too thin when baking. Then I found this all-butter recipe in Food and Wine. Yay! I believe the addition of cream of tartar may have helped keep the volume in these crispy cookies.
Snickerdoodles originated in 19th-century New England. The dough is usually coated in cinnamon, but this cookie dough is rolled in cinnamon-sugar before baking. My daughter and I made these cookies to bring to a friend to accompany Root Beer Pulled Pork Sandwiches and Coleslaw– an all-American meal! 🙂 I had to keep a few extra for my family too, of course.
This recipe was adapted from Food and Wine, contributed by John Currence of Hill-Country Cookout.
- Yield: Makes 32 cookies
- 2 sticks (1/2 pound) unsalted butter, softened
- 1 1/2 cups plus 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 2 teaspoons cinnamon
- In the bowl of a standing mixer fitted with a paddle attachment, beat the butter with 1 1/2 cups of the sugar until light and fluffy. Beat in the eggs. (1 teaspoon of vanilla extract can be added with the eggs, if desired.) Add the flour, cream of tartar, baking soda and salt and beat at low speed until a smooth dough forms. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour or overnight. (or freeze for 30 minutes!)
- Preheat the oven to 350°. In a small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon. Scoop the dough into tablespoon-size balls and roll in the cinnamon-sugar to coat.
- Arrange the balls 2 inches apart on cookie sheets and bake for about 15 (on convection) to 20 minutes, or until golden on the bottom. Leave the cookies on the sheets for 2 minutes, then transfer them to a rack to cool.
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