The Snickerdoodle is a humble cookie, possessing a homey magic all its own.  These cookies are soft, crinkly, sweet, and fragrant with cinnamon. Snickerdoodles are leavened with a combination of baking soda and cream of tartar (potassium bitartrate).  This combo provides fast rising at the beginning of baking, resulting in Snickerdoodle’s characteristic crinkles.

Snickerdoodles

2 sticks unsalted butter, room temp

10 1/2 oz (1 1/2 cups) white sugar

2 large eggs

13 oz (2 2/3) cups unbleached all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

1 tsp salt

For rolling: combine 3 1/2 oz (1/2 cup) * sugar with 4 tsp ground cinnamon in a small bowl.  Set aside.

For the dough: Mix or sift together the flour, baking soda, cream of tartar and salt in a bowl.  Set aside. (hint:  sifting here just makes sure that the leavening agents and salt are thoroughly combined with the flour.  If you don’t have a sifter, use a whisk to gently combine the dry ingredients)

Cream the butter and sugar until light and fluffy.  Scrape down the sides of the bowl, and add eggs one at a time.  Beat until thoroughly incorporated after each addition.  Scrape down the bowl again.

Add flour mixture to the butter mixture and mix on low until just combined.

Make balls of dough with a portion scooper or a spoon.  Roll balls of dough in the sugar/cinnamon mixture and place on baking sheet, allowing at least 2 inches between cookies.

Bake at 375 until done (see note.)  Check after 13 minutes or so.  The cookies should be golden on the edges, but still soft and tiny bit doughy in the center.  They will set up more when they cool, so don’t over bake them.   Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.  Wait until they’re just warm, then grab a tall glass of milk and enjoy.

Note — what does done mean and why can’t I tell you exactly how much time?  Because there are many variables to consider including:  how big the cookies are, what kind of baking sheet you’re using, and how hot your oven runs.

* I use C & H organic granulated sugar for rolling, because I like its slightly coarse texture and the nice crunch it gives to the finished cookie.