easy snickerdoodle recipe - Snickerdoodle Cookie Recipe

easy snickerdoodle recipe

easy snickerdoodle recipe - Snickerdoodle Cookie Recipe

Snickerdoodle cookie recipe: where did it come from? Some say the Dutch and other say from Germany but nobody can quite agree on why they are called Snickerdoodle Cookies; we just all agree that it is fun to say and pleasurable to eat.

I often think of these as the chip-less chocolate chip cookie, but really they have their own glorified place in the cookie recipe hall of fame.

A Snickerdoodle recipe has many of the same qualities as a chocolate chip cookie. However, before they are baked, Snickerdoodles are rolled in a sugar cinnamon mixture. This gives the cookies a crackled brown surface and rich spicy flavor when done. They are often mistaken as sugar cookies but a Snickerdoodle cookie recipe really tastes quite different.

I have two Snickerdoodle cookie recipes. One uses cream of tartar and soda and one uses baking powder. Cream of tartar is not something that is commonly on hand in most kitchens while baking powder is. If you have baking powder then you are still in business to make Snickerdoodle cookies as baking powder is a combination of baking soda, cornstarch and cream of tartar. How convenient for the home baker who does not have a stocked spice cupboard!

Snickerdoodle Cookie Recipe

NOTE: Snickerdoodle cookies are notorious for spreading. The soda tartar recipe needs to be baked right away as the leavening agent begins to act as soon as the dough is mixed. Chill dough in fridge in between batches. This recipe makes a cookie that spreads with a crispy outside and chewy inside. If you find that this recipe spreads larger than you like, try the baking powder recipe.

• 2 ½ Cups All Purpose Flour
• ¼ tsp Sea Salt or Table Salt
• 1 Tsp. Baking Soda
• 2 Tsp. Cream of Tartar
• 1 Cup (2 sticks) Unsalted Butter, softened
• 2 Eggs
• 1 ½ C Sugar
• 1 tsp Vanilla (optional)
• 2 T Sugar
• 1T Cinnamon

1. Cream the softened butter and sugars in mixer until light in color and fluffy. (1-2 minutes)
2. Gradually add eggs one at a time mixing well in between each egg. Add vanilla now if preferred.
3. Sift together the flour, tartar, salt and soda.
4. Add sifted mixture ½ cup at a time to the butter egg mixture mixing well in between.
5. Scoop one inch balls and roll in remaining sugar/cinnamon mixture.
6. Bake 375° 9-10 minutes or until edges are beginning to brown.

Snickerdoodle Recipe (No Cream of Tartar)

NOTE: Chilling the dough before baking will make it so that the dough is slower to spread. Because baking powder is used there is a delay, when the cookie is baked, that the leavening agent begins to work. These two factors will make a thicker cookie with less spread, but still maintain a crackled crispy exterior.

• 2 ½ Cups All Purpose Flour
• 1/2 tsp Sea Salt or Table Salt
• 2 Tsp. Baking Powder
• 1 Cup (2 sticks) Unsalted Butter, softened
• 2 Eggs
• 1 ½ C Sugar
• 1 tsp Vanilla (optional)
• 2 T Sugar
• 1T Cinnamon

1. Cream the softened butter and sugars in mixer until light in color and fluffy. (1-2 minutes)
2. Gradually add eggs one at a time mixing well in between each egg. Add vanilla now if preferred.
3. Sift together the flour, tartar, salt and soda.
4. Add sifted mixture ½ cup at a time to the butter egg mixture mixing well in between.
5. Scoop one inch balls and roll in remaining sugar/cinnamon mixture.
6. Chill dough balls for one hour.
7. Bake 375° 9-10 minutes or until edges are beginning to brown.

article source: cookie-smart