I am leaving in the morning on a big trip to India. I’m pretty seriously excited. My fiancé’s sister is getting married. I get to go to a big Indian wedding, and eat Indian food three times a day (more if my pants are stretchy enough), and hang out with some wonderful people. In the sun!
Okay, backing up a bit, yes, I said fiancé. Can’t say it yet without blushing and smiling foolishly ear-to-ear. And squealing a bit. And hopping a few times. EEE! But that now I’ve said it once, I’m reverting back to boyfriend.
So moving on. These lovely sugar cookies are rolled in cinnamon sugar and then baked. The outcome is sparkly, crinkly, lightly spiced cookies that are perfectly chewy and quite magical.
Simple, but wonderful.
Also known as snickerdoodles, these delightful cookies are very popular in New England. Rumour has it this name originated from a horrible mispronunciation of the original German “schneckennudeln”. Hoo boy, there’s a mouthful.
My only additional baker’s tip is that due to their (absolutely delicious) high butter content, they do spread a lot. Give them lots of space and make the balls smaller than you think you’ll need. Otherwise, you might land yourself just one gigantic cookie.
Sparkly cinnamon sugar puts them right at home on a Christmas cookie plate, but I think I’ll be revisiting these new favourites all throughout the year.
The baked cookies freeze wonderfully!
Chewy Snickerdoodle Cookies
Ingredients
- 2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter softened
- 1 ½ cups sugar
- 2 eggs
- ¼ cup sugar for rolling
- 1 ½ tbsp ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C). Whisk together the flour, cream of tartar, baking soda and salt; set aside. With an electric mixer, beat the butter and 1 1/2 cups sugar together until light and fluffy. Beat in the eggs one at a time. With the mixer on low, add the flour mixture, beating to combine.
- In a shallow dish, combine the 1/4 cup sugar and the cinnamon. Form 1-inch balls (using about 1 tbsp of dough per cookie) and roll each in the cinnamon sugar before placing on ungreased cookie sheets about 3 inches apart (these cookies spread significantly!).
- Bake 8 to 10 minutes, until the tops have crinkled and the edges are set but the centres are still soft. Let cool a few minutes on the baking sheet before transferring to wire racks to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Jennifer
Unfortunately we don’t get everything in Europe. What is cream of tarter and what do I replace it with?
Thanks
What part of Europe are you from but I would say order the cream of tartar on amazon. You can be sure they will have it available to order wherever you live.