When my husband told me last-minute that he needed something to take to a holiday party at work it was a no-brainer for me. Obviously it would be snickerdoodles, their cinnamon-y goodness being perfect for the holidays, but their sweet, kind of cool tartness make them great for any time of year. (I am clearly just justifying my obsession with this cookie. Humor me.)
These call for cream of tartar. What? That’s not a part of your spice cabinet and you don’t want to run to your local supermarket for one, $7 ingredient? Totally fair. You can sub lemon juice at a 1:1 ratio and you’ll be just fine.
(Like many of my recipes, this is adapted from Smitten Kitchen)
Makes about three dozen 3- to 4-inch cookies, depending on how big you want them.
2 3/4 cups AP flour
2 tsp cream of tartar (or lemon juice)
1 tsp baking soda
1/4 tsp salt
16 tbsp (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tsp ground cinnamon, plus more if needed
2 large eggs
Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper.
In a small bowl, stir together flour, cream of tartar, baking soda, and salt. Then set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium until it’s light and fluffy, about 2 minutes or so. Scrape down sides. Add eggs and beat to combine. Add dry ingredients and combine. Chill the dough for at least an hour (or even overnight) before scooping it. Otherwise, it is just too sticky to roll into balls.
Once the dough has chilled, combine remaining 1/4 cup sugar and ground cinnamon in a small bowl. Use a small ice-cream scoop or a tablespoon to form balls of the dough. Roll them around in the cinnamon-sugar. Set them about two inches apart on the prepared baking sheets.
Bake for about 10 minutes, until the cookies are set in center and begin to crack. (They will not brown.) Like any good baker, rotate the baking sheets half way through. Transfer the cookies on the sheets to a wire rack to cool for a few minutes before then transferring the cookies themselves to the rack. These can be stored for up to a week, but considering I had 4 straight from the oven, yeah right!