Such a silly name for such a comforting, tangy, cinnamon-y, homey (and homely) cookie. Hailing from the northeastern United States, these crinkly cookies are said to have been derived in the late 1800s from German recipes for Schneckennudel
, a sweet roll (thanks Wikipedia). Wherever they came from, we thank you!
Most modern recipes for snickerdoodles contain a combination of butter and shortening, and we have found that provides the best, most consistent result. Cream of tartar is essential for attaining that signature puff and crinkle. It reacts with the baking soda, causing it to puff then collapse.
Don't worry about using cream of tartar that you've had forever. Cream of tartar lasts pretty much indefinitely.
We prefer our snickerdoodles on the soft side, and found that baking for 9 minutes was sufficient. If you want a crunchier cookie, bake for a little longer. If you don't want to bake all the cookies at once, the dough balls can be frozen for up to a month. Bake those from frozen in a 300 degree F oven for 18-20 minutes.
This recipe is from the America's Test Kitchen book, The Perfect Cookie.
#sideswipebeater #sideswipeblade #smartcookies
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.