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
Preparation
Step 1Preheat 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. Step 2In 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. Step 3Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined. Step 4In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon. Step 5Using 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. Step 6Bake 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.
We think these cookies are the perfect size, but if you prefer large snickerdoodles (we don’t blame you), use a large scoop (about 3 tbsp.) and bake for 13 minutes. Why is it called a snickerdoodle? While it’s not entirely certain where the name comes from, many think the cookies can be traced back to German roots. Specifically, the “snicker” may have come from the German word schnecke, which refers to a snail-like shape. Over time, the cookies’ name may have turned into the now-famous snickerdoodle. Whatever the name’s origin, one thing is true: these soft, chewy cookies have stood the test of time. Why is cream of tartar in snickerdoodles? Cream of tartar helps give a snickerdoodle its classic chewy texture and flavorful tang, and it’s a must in our book. If you don’t feel like buying it, you can swap in something you already have. A perfect cream of tartar substitute is 2 teaspoons baking powder. Simply skip the cream of tartar and the baking soda for baking powder instead. How do I store them? Store your gingerbread cookies in an airtight container at room temp. for around 3 days for maximum freshness. Made these comments? Let us know how they came out in the comments below!
