Happy Monday Everyone!
Not many people enjoy waking up early on Mondays, but I hope that you had a wonderful start to the week, especially since it is Week 2 of Blogging 101. Yay! The previous Saturday night when I made the blueberry orange muffins, I made these wonderful, nostalgia smelling cookies as well, which were to be consumed on Sunday.
Snickerdoodles is my all-time favorite cookie. It’s funny because, all this time I have never attempted to make it until recently. Maybe it’s because I’m always purchasing them from the Insomnia cookie trucks that are on campus. After all, it’s quite convenient and it comes out fresh from the oven. However, they are quite pricey, especially since they keep on increasing by 10 cents or so.
Snickerdoodle cookies recipe typically use a sugar cookie base, with an addition of cream of tartar. An interesting thing about cream of tartar, or potassium bitartrate, is that it is a product of the wine making process. Therefore, grapes are the only natural source of tartaric acid. The incorporation of the cream of tartar in the sugar cookie recipe gives Snickerdoodles its rich, chewy texture that I love. You can also notice from the above image how fat and fluffy the snickerdoodle cookies turned out to be, in contrast to sugar cookies, which are usually flat. If you love Snickerdoodles, do give this recipe a try because it comes very close to the Insomnia cookies. (Maybe it’s even better!)
- 2 3/4 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 3 Tbsp sugar
- 1 Tbsp cinnamon
- Preheat oven to 325F degrees. Line baking sheet with parchment paper or a baking mat and chill in refrigerator.
- Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
- Cream the butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla.
- Gradually stir in the flour mixture with a spatula in several additions.
- Chill the dough for at least 30 minutes.
- Mix the 3 Tbsp sugar and 1 Tbsp cinnamon in a small bowl to make cinnamon sugar for rolling.
- When dough is finished chilling, roll 1 inch balls in the cinnamon sugar.
- Place on chilled baking sheet and place 2 inches apart, because they will expand. Bake for about 8-10 minutes.
- Be sure to chill dough in between batches!
- Let cookies set on baking sheet for a couple of minutes before transferring into a cooling rack.
These are the finished product; they turned out real big and fluffy, and very chewy. These cookies are definitely a crowd pleaser. If you decide to make them, please send me pictures and let me know how they turn out!