I first wrote this Snickerdoodles cookie recipe in 2009.  It was buried in a “day in my life” blog post. 

Only I knew it was there, because my blog post title was “It Was A Mama Rini’s Day!”

No wonder google never picks up my recipes based on blog titles like that one!

Interestingly enough, I never even gave you instructions on how long to cook or at what temperature.  Gah!

So I decided that this needed it’s own blog post.  You’re welcome.

What are snickerdoodles made of?

Thanks to wikipedia for this perfect description:  A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.

What is a substitute for cream of tartar?

This recipe uses something called cream of tartar.  It’s important in the leavening of the cookie.  It’s probably not a typical thing you may have in your own home, but according to Food Network: “A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.”

What ingredients you’ll need for snickerdoodles:

butter (I’ve not tried this with Crisco, but I imagine the crisp chewy results would be the same)
sugar (this is not the time to use a no calorie sweetener)
eggs
flour (I used self-rising because that’s what I had on hand)
cream of tartar
baking solda
salt
cinnamon

How do you soften butter quickly?

Since I am not much of a baker, typically I would just throw butter in the microwave to soften.  However, I’ve learned that this messes with the structure of the butter and it may not give you the texture of the cookie you are looking for.  If you forgot to remove the butter from the refrigerator 1-2 hours before baking, Sally from Sally’s Baking Addiction suggests heating a container with two cups water for 3-4 minutes in the microwave, then placing the sliced butter in the microwave and letting the steam from the water soften the butter.  It usually takes only 10 minutes.  Room temperature butter is 65 degrees.  Mine was close at 63 degrees.

After the 30 minutes of chilling, the dough is really easy to roll in a ball, then rolled into the cinnamon sugar mix.  Using a glass or bottom of a mason jar, press the cookies down so that they will cook flat, and not puff up in the middle. 

Bake for 9 – 11 minutes.  At the 9 minute mark they will be all chewy.  Closer to 11 minutes, the bottoms will and sides will be crispy, but the middle will be chewy.  I lean towards 11 minutes of cooking time.

If you have a chance to make these for friends or family this year, you will get high fives for sure!  Since I don’t bake very often, I am super proud of how good these cookies are.

Enjoy!

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