Snickerdoodles are such a wonderful classic! Soft and chewy on the inside with crispy edges, rolled in cinnamon and sugar and baked up for cookie perfection! Served warm with a glass of milk, they take me back to simpler days of childhood.
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.