Some days call for cookies with tricks up their sleeves, but most days (especially these days) call for the cookie classics.
Simple, trustworthy, crowd-pleasing, timeless cookie classics.
If any cookie screams all of those things and then some – it is the snickerdoodle!!
Soft in the center with just the right amount of chew, encased in a cinnamon-sugar crust?
Hi. Yes you can sign me up for a batch.
What sets snickerdoodles apart from a sugar cookie rolled in cinnamon sugar is the addition of a secret ingredient – CREAM OF TARTAR.
In much the same way that buttermilk adds acid and a bit of tang to cakes, quickbreads, and pancakes, cream of tartar does the same for snickerdoodle cookies.
It’s acidic nature helps to activate the baking soda in the cookies, giving them the perfect amount of rise and soft texture while also lending them a bit of a tangy flavor to cut some of their sweetness.
Snickerdoodle recipes are a dime a dozen, but this one comes from the 100 Cookies bakebook, which is my new cookie bible.
There are plenty of fancy, complex cookies within its pages (ahem, these cinnamon roll blondies) but I keep coming back to the classics. They’re usually super simple, come together quickly, and hit all of the right comfort food cravings.
If you have a cookie lover in your life, then this would be an excellent present for them for the holidays! From what I’m hearing, the cookbook is a bit hard to find at large retailers right now because it is in such high demand, but you should check out smaller, local bookstores in your area, which are less likely to have run out (plus it always feels good to support the little guy).
And you could always take a sneak peak and make them a batch of these cookies to go with the book! If you can bring yourself to share, that is. Not an easy feat.
- 2½ cups (355 g) all purpose flour
- 1 tsp cream of tartar
- ¾ tsp baking soda
- ¾ tsp salt
- 12 tbsp (170 g) unsalted butter, room temperature
- 2 oz (57 g) refined coconut oil
- 1¾ cups (350 g) sugar, plus ⅓ cup (65 g) for rolling
- 1 large egg + 1 large egg yolk
- 1 tbsp pure vanilla extract
- 1 tbsp ground cinnamon
- Heat oven to 350F. Line three sheet pans with parchment paper and set aside.
- In a small bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- Combine the butter, coconut oil, and 1¾ cups of the sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 4-5 minutes. Add in the egg, egg yolk, and vanilla. Beat on low speed until just combined. Add in the flour mixture and mix on low speed until just combined.
- In a separate small bowl, whisk together the remaining ⅓ cup sugar and the cinnamon.
- Scoop the dough into 45 g (2 tbsp) portions. Roll each dough ball in the cinnamon sugar mixture and place on the prepared sheet pans, 8 cookies to a pan.
- Bake one pan at a time for 12-14 minutes, rotating halfway through. Allow to cool on a wire rack to room temperature.