Welcome to a unique twist on the classic Snickerdoodle cookies, infused with extra cinnamon and the special ingredient – cream of tartar. This ingredient creates a distinctive texture that sets these cookies apart. Perfect for the fall season, these cookies are a must-try for cinnamon lovers.
Why You’ll Love This: The combination of rich butter, sugar, and a generous amount of cinnamon makes these cookies irresistibly flavorful. The cream of tartar adds a subtle tang and chewiness that enhances the overall experience.
Perfect Occasion: These Snickerdoodle cookies are ideal for cozy autumn evenings, family gatherings, or as a comforting treat with your coffee or tea. They’re also great for holiday baking and sharing with friends.
Decoration Tips: After baking, you can sprinkle the cookies with additional cinnamon sugar for an extra touch of sweetness and flavor.
Ingredients:
- 340-350g flour (slightly more than 3 cups)
- 225g butter/margarine (room temperature)
- 200g sugar (1 cup + 2 tablespoons)
- 50g brown sugar (¼ cup)
- 2 eggs
- 1 tsp baking soda
- 1 tsp cream of tartar (substitute with 4 tsp lemon juice if unavailable)
- 2 tsp lemon juice
- 2 tsp vanilla extract (or vanilla if extract unavailable)
- ¼ tsp salt
- 1 tsp cinnamon
For Coating:
- 4 tbsp sugar
- 3 tsp cinnamon
Instructions:
- Preheat the oven to 200°C.
- Mix sugar and cinnamon for coating.
- Cream butter, sugar, eggs, and vanilla for 1-1.5 minutes.
- Mix flour, baking soda, salt, cinnamon, and cream of tartar, then add to the wet ingredients, followed by lemon juice.
- Form walnut-sized balls and roll in the cinnamon sugar mixture.
- Bake for 9-10 minutes. Don’t overbake.
- Optionally, press gently with a glass after baking for a unique texture.
Enjoy these delightful Snickerdoodle Cookies, a perfect treat for those who love the warm, spicy flavor of cinnamon combined with a soft, chewy texture!
