Why Snickerdoodles Puff: Cream of Tartar’s Tangy Secret
Recipe At A Glance
- Origin: United States — old New England bake
- Yield: 24 cookies
- Total Time: PT50M
- Difficulty: Easy
- Rating: 4.6/5
The cinnamon smell told on us before the tray cooled. Cream of tartar brings that gentle tang and the classic puff-with-crackly top.
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🍪 Why Snickerdoodles Puff: Cream of Tartar’s Tangy Secret — Full Recipe
Recipe At a Glance
- Origin: United States — old New England bake
- Yield: 24 cookies
- Total Time: PT50M
- Difficulty: Easy
- Rating: 4.6
Ingredients
- 226 g unsalted butter, soft (1 cup)
- 300 g sugar (1 1/2 cups), divided
- 2 large eggs
- 2 tsp vanilla
- 315 g all-purpose flour (2 1/2 cups)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 2 tsp cinnamon (for coating)
Method
- Cream butter and 200 g sugar; add eggs, vanilla.
- Whisk dry: flour, cream of tartar, baking soda, salt.
- Combine; chill 20 min.
- Mix remaining sugar with cinnamon.
- Scoop, roll in cinnamon sugar; bake 375°F / 190°C for 9–11 min.
Tips
Underbake by 1 minute for soft centers; roll twice for extra coating.
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