Snickerdoodle Cookies
The exact origins of the snickerdoodle's name remain somewhat uncertain, but there is a belief that it can be traced back to German heritage. It is speculated that the term "snicker" may have evolved from the German word "schnecke," which means snail and alludes to the cookie's spiral shape. Gradually, this name may have transformed into the widely recognized "snickerdoodle." Regardless of the etymology, one undeniable fact remains: these tender and chewy cookies have endured through generations, proving their timeless appeal.
Ingredients
- 2 1/2 c. all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 c. (2 sticks) butter, softened
- 1 1/4 c. granulated sugar, divided
- 1/2 c. packed brown sugar
- 2 large eggs
- 1 tbsp. ground cinnamon
Instructions
- Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes.
- Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined.
- In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon.
- Using a medium cookie scoop, scoop and roll the dough into 1 1/2"-inch balls, then roll balls in cinnamon sugar. Arrange about 2" apart on prepared baking sheets.
- Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.
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