This funny sounding cookie is believed to have originated in New England in the 1800’s. So not only did your grandma likely eat these cookies, but your great-great-great grandma may have had them too! Supposedly the older recipes used cream of tartar and baking soda to make the cookies rise, while the newer recipes just use baking powder. In keeping with tradition, these cookies use cream of tartar.
Typically snickerdoodles are made with cinnamon, but this recipe also has ginger and nutmeg for an additional kick of fall spices. They’re soft and cakelike with a slight, buttery tang. These are perfect with a glass of cold milk. They also taste amazing dunked in milk!
- 1 1/4 Cup Cane Sugar
- 1 Cup butter
- 2 eggs
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 2 3/4 Cup Unbleached White Flour
- 1 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1 tsp Vanilla
- 3 Tbsp Cane Sugar
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/8 tsp Ground Nutmeg
Preheat oven to 325. Line cookie sheets with parchment paper if desired. This makes for a much easier clean up!
Combine sugar, butter and vanilla and mix until smooth, about 1 minute.
Add the rest of the ingredients, except the flour and mix until well incorporated.
Add the flour in two or three batches to prevent a huge flour cloud as you mix.
Combine the sugar and spices together in a small bowl for the coating.
Using your hands, roll the cookie dough into golf size balls, then roll in the coating mixture.
These cookies don't spread very much, so they can be placed fairly close together on the cookie sheets.
Use a fork to flatten the tops of the cookies.
Bake for 7-9 minutes. The less time in the oven, the chewier they'll be.
Remove from tray immediately and cool on a wire rack. These are delicious warm, but also after they've sat for a few days and dunked in a glass of milk.