Photo by Jim Winstead under CC BY 2.0
Who doesn’t love snickerdoodles? Well, someone who has never had them. I am a cinnamon lo-o-o-o-o-ver and I grew up on this recipe. I never miss a chance to get a snickerdoodle – but I never have found one that tastes as good as the family recipe. I think it is two things that make them great – the cream of tartar that is a must in a good snickerdoodle recipe and the mixture of sugar and cinnamon that the cookies are rolled in.
I never knew why cream of tartar was such a magic ingredient of a great snickerdoodle until I started this post and looked up the ingredient. According to Allrecipes.com, cream of tartar separates a tangy, chewy snickerdoodle from just a plain ole sugar cookie rolled in cinnamon. The acid in cream of tartar gives those yummy cookies their distinctive tangy flavor and it prevents sugar in the cookie dough from crystallizing into crunchiness, giving snickerdoodles that wonderful chewy texture.
Many snickerdoodle recipes have cream of tartar, but I have never seen one that had the same ratio of cinnamon and sugar to roll the dough in. Most are heavy on sugar with just a touch of cinnamon, but this recipe has a 1:1 ratio. Heavy on the cinammon – so incredibly yummy.
So here is the recipe that my grandmother got in a March 23, 1958 San Antonio Express-News article. The recipe was from Mrs. M.L.T. of Kelly AFB. Thank you wherever you are!
2 sticks of butter
1 -1/2 C sugar
2 eggs and mix well
Sift and add, blending well
2-3/4 C flour
2 t. cream of tartar
1/2 t. salt
1 t. baking soda
Roll dough into balls the size of a walnut and roll each ball into a mixture of 2 T. each of cinnamon and sugar.
Place an inch apart on ungreased cookie sheet and bake for 10 minutes at 400 degrees. (Center will still be a little soft when you remove it from the oven.)
Yields about 7 dozen cookies.
Let me know how you like these wonderfully addictive cookies!!!!