mommom lucy's awesome soft snickerdoodles!

Name: MomMom Lucy's Awesome Soft Snickerdoodles!
Prep time: 15 min
Cook time: 15 min
Yield: 3 dozen
Cuisine: American
Ingredients: 1 cup(s) real butter unsalted, softened at room temperature; 1 1/2 cup(s) sugar; 2 large eggs; 2 3/4 cup(s) all-purpose flour; 2 teaspoon(s) cream of tartar; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 teaspoon(s) real vanilla extract; 4 tablespoon(s) sugar; 1 tablespoon(s) cinnamon

(1 RATING)

54 Pinches 18 Photos

Christi DeSocio

elkton, MD

Updated on Sep 9, 2015

This is my absolute favorite cookie EVER! This recipe is from my grandmother's collection. She told me that she's been using this recipe since the 1930's when she was 10. The cream of tartar is really the key ingredient that gives Snickerdoodles their signature tang, and what makes them not just sugar cookies with cinnamon. There are many Snickerdoodle recipes that don't call for cream of tartar, but those aren't classic Snickerdoodles. Some recipes use shortening instead of butter, but real butter gives them the best flavor. The key is to chill the dough & be sure not to overbake them.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 3 dozen

Ingredients

1 cup real butter unsalted, softened at room temperature
1 1/2 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon real vanilla extract
4 tablespoons sugar
1 tablespoon cinnamon

How To Make mommom lucy's awesome soft snickerdoodles!

Step 1

Preheat oven to 350 degrees after your dough is chilled.

Step 2

Cream softened butter & sugar in large bowl until light & fluffy ; then beat in eggs (one at a time) and vanilla until well combined.
Step 3

Combine flour, cream of tartar, baking soda, & salt in a separate bowl & whisk together.
Step 4

Blend dry ingredients into butter mixture, slowly mixing in a little bit at a time. The dough may be a bit sticky, which is fine.
Step 5

Chill dough in fridge for an hour at least. For best results, chill for longer if you can. A few hours is perfect. You can also make the dough the night before, chill it overnight, and they turn out great. When I’m in a big hurry, I’ll even chill it in the freezer, and that actually works great too, if you just chill it for about 30 mins.
Step 6

While dough is chilling, mix together the 4 tbsp. of sugar & 1 Tbsp. of cinnamon in a bowl. This measurement is a starting point, you may need more. Lots of cinnamon is important!
Step 7

Shape dough into generously sized (about 2 Tbsp) balls. I like to use a cookie scoop to scoop the dough out & then I shape it into balls. Then, roll the balls in the cinnamon & sugar mixture, making sure they are *very generously* coated on all sides.
Step 8

Place 2 inches apart on silicone baking mat or parchment paper, & bake at 350 for 10-12 mins. It’s *very important* not to over bake these, even more so than with some other cookies I've baked. I prefer to very slightly underbake them, since they keep baking for a minute after you take them out anyway. This isn't a cookie that should brown. They should be golden brown on the edges only. The bottoms shouldn’t be browned either, just a very light golden color. These cookies will puff up a lot while baking & then flatten out slightly, with crinkly tops. They should be thick, soft & fluffy. I find that using a silicone baking mat bakes absolutely perfect cookies, every time!
Step 9

Sprinkle each cookie with a little more of the cinnamon & sugar mixture as soon as u take them out of the oven. It’s very helpful to have a shaker of cinnamon & sugar on hand for this. Then, remove from cookie sheet *immediately* & place them on cooling racks, or waxed paper if you don’t have cooling racks. Store cookies in an airtight container as soon as they're cooled.
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