Ingredients with Measurements:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, mix together the 1/4 cup sugar and cinnamon.
7. Using a cookie scoop or spoon, form the dough into balls, about 1 1/2 tablespoons each.
8. Roll each ball in the cinnamon-sugar mixture until coated.
9. Place the cookies onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are lightly golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 170
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 110mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 13g
Protein: 2g
Substitutions for ingredients:
- Cream of tartar: You can substitute 2 teaspoons of lemon juice or white vinegar for every 1 teaspoon of cream of tartar.
- Unsalted butter: You can use salted butter instead, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Granulated sugar: You can use brown sugar or coconut sugar instead.
Variations:
- Chocolate Snickerdoodles: Add 1/2 cup of cocoa powder to the dry ingredients.
- Pumpkin Snickerdoodles: Add 1/2 cup of pumpkin puree to the wet ingredients and increase the flour to 3 cups.
- Lemon Snickerdoodles: Add 1 tablespoon of lemon zest to the wet ingredients.
Tips and tricks:
- Make sure your butter is at room temperature before creaming it with the sugar.
- Don't overmix the dough, as this can result in tough cookies.
- For a softer cookie, slightly underbake them and let them cool on the baking sheet for a few extra minutes.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
If you want to warm up the cookies, place them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Dust the cookies with powdered sugar or drizzle them with melted chocolate.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are spreading too much, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try reducing the flour by 1/4 cup.
- If the cookies are too flat, try increasing the flour by 1/4 cup.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before starting.
Food history:
Snickerdoodles are a type of cookie that originated in Germany and were brought to the United States by Dutch immigrants. They are characterized by their soft and chewy texture and their cinnamon-sugar coating.
Flavor profiles:
These cookies are sweet, buttery, and have a warm cinnamon flavor.
Serving suggestions:
Serve the cookies as a dessert or snack.
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