“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” -Sandra Lee
Snickerdoodle cookies are one of those I always have read about, heard about or watched in baking shows whether on TV or on YouTube. I have never tried it my entire life and so I kept on hoping for the day I will get to make it.
From the recipes I have seen, it’s simple to make but I was concerned with the cream of tartar being asked for. It’s very easy and cheap to buy cream of tartar here but the recipe only called for so little that I would not know what to do with the rest of the product.
The worrying has stopped. I decided I shall simply find other uses for cream of tartar so I can finally try making the cookies I have heard lots of good stuff about but have never tasted myself. Having no basis or expectation on how it should turn out, I will have an unbiased say whether the cookies turned out good or not.
You may click here for the recipe I used as a guide.
For the ingredients:
Sugar – 1 ½ cups
I did not have white sugar on hand. I only had light brown sugar at home and it was exactly the amount the recipe asked for the cookie base/dough (whew!). For some reason, I also prefer using brown sugar to white sugar when baking. Despite that, I have no issues with using white sugar if it’s on hand.
All-purpose flour – 2 ¾ cups
Looks like a lot of flour but it’s all good. For me, it only means more cookies!
Butter – ½ cups (softened)
I think margarine will work too.
Eggs – 2 (size not mentioned)
I had large eggs on hand so that’s what I used. I felt it was okay given the amount of flour asked for. I also made sure they were at room temperature.
Vanilla extract – 1 tsp
Cream of tartar – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
For cinnamon sugar mixture
Cinnamon – 2 tsps
Sugar – 2 tbsps (not in picture)
The only sugar I had left in my kitchen was dark brown sugar so that’s what I used.
For the cookie dough, I combined the sugar and butter until light and fluffy. Then I added in the vanilla and the eggs. One properly mixed, I then sifted and mixed my flour, cream of tartar, baking soda and salt. I combined my dry ingredients to my wet ingredients, making sure to stop mixing as soon as my dough has properly come together to avoid a tough cookie.
I always sift the baking soda because I once had an experience when it clumped up instead of mixing with the batter of the cake I was mixing. It was not a good experience eating a piece of the cake and biting into clumped up baking soda. Ack!
The dough was not as dry as I expected it to turn out. Since I did not want to roll the dough between my hands, I used a small cookie scoop to drop the dough in the cinnamon sugar mixture and used two spoons to help me roll the dough into a rounder shape. After putting it on the cookie tray, I tried to flatten the dough into a disc shape.
Despite the recipe saying to bake it at 200°C, I found that it was too hot and the sides of the cookie was close to burning but the middle was not yet fully baked. So, I lowered it to just 175°C and baked the cookies for ten minutes.
They looked so cute in the oven!!!
And they’re here! Browner than most snickerdoodles I see online but still very much loved! The dark brown sugar did A LOT of difference.
The verdict? They’re super yummy! This is coming from someone who normally looks for flaws in the things she makes or bakes and is never satisfied.
The cookies were soft and not crumbly although there was a little bit of crisp on the outside (probably due to the sugar). The cinnamon taste was not very overwhelming and the sweetness was just right. There was a little bit of “tang” coming from the cream of tartar but it did not bother me so much to regret mixing it in my dough. These are my new favorite cookies!
Have you tried making snickerdoodles? What’s your recipe like?