Marie Saba

From My Kitchen To Yours

Bakery-Style Snickerdoodles

Bakery-Style Snickerdoodles are such a wonderful classic! They’re thick and soft, and dusted in cinnamon and sugar. When served warm with a glass of milk, they take me back to simpler days of childhood.

Most recipes for snickerdoodle use cream of tartar. Cream of tartar is a white powder used to stabilize meringues, soufflés or angel food cake. When used in cookies, cream of tartar helps prevent sugar from crystalizing, which results in a chewier cookie (yum!). And in snickerdoodles specifically, cream of tartar provides a mild “tang” to offset the sweetness. If you don’t have cream of tartar, you can sub in 2 teaspoons baking powder in place of both the cream of tartar and baking soda.

Hope you get a chance to try these! For Valentine’s Day, we added red sprinkles to the cinnamon and sugar mixture — so fun! For a gluten-free version, simply sub in your favorite gluten-free flour blend, cup for cup.

Looking for some other cookies? Try our peanut butter cookies, oatmeal raisin cookies, Amish sugar cookies, ricotta cookies, or Mexican wedding cookies.

Bakery-Style Snickerdoodles

Ingredients

2 ¾ cup (385 g) all-purpose flour
1 ½ teaspoon cream of tartar
1 teaspoon baking soda
¾ teaspoon Kosher salt
1 cup (226 g) unsalted butter, softened
1 cup (200 g) white granulated sugar
½ cup (105 g) light brown sugar, packed
2 teaspoons vanilla
2 large eggs

For Rolling:

¼ cup (50 g) white granulated sugar
1 Tablespoon ground cinnamon

Instructions

In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
Using a stand mixer or electric beaters, cream butter and sugars until fluffy, about 2 to 3 minutes, scraping down sides as needed. Add eggs and vanilla and beat again for 2 minutes more, scraping down sides as needed.
Add dry ingredients and beat to combine. Cover dough with plastic wrap and chill for 20 to 30 minutes. In a small bowl, stir together sugar and cinnamon for rolling.
Preheat oven to 400 F (204 F). Line a baking sheet with parchment paper. Using a cookie scoop, roll 1 Tablespoon portions of dough into smooth round balls. Then roll in cinnamon and sugar and place on a baking sheet about 2 inches apart. Bake for 9 to 11 minutes, until edges are golden and centers are set but still soft. Let cookies sit on baking sheet for 5 minutes; then transfer to a wire rack and finish cooling.

Notes:

How to Store Cookies: Cool cookies completely. Store in an airtight container at room temp for up to 4 days. Add a slice of sandwich bread to the container to keep the cookies soft.

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