The holiday season for me is usually filled with a lot of food and baking. I’m not a big baker but during Christmas is when I like to whip out my seasonal snickerdoodle recipe. Snickerdoodle is a special type of cookie, well special to me because I make them only once a year, around this time of year. It’s a cinnamon flavoured cookie that can be made hard or soft but this particular recipe is the soft kind.
This is not one of those recipes that is in the family. My family is Congolese we don’t know anything about cookies let alone snickerdoodles. I must have ran across the recipe a few years ago and it has stuck ever since. It’s always nice to have a few recipes that you make only a few times a year because it makes it that much more special.
If someone can enlighten me on where the name snickerdoodle came from. It’s such a unique name that’s probably what pulled me to this cookie. The key flavours are cinnamon and cream of tartar. The cinnamon is mixed in the cookie dough as well as a coating on the cookie. The cream of tartar is what I would say is the key ingredient. There’s no snickerdoodle without the cream of tartar. You would just have a cinnamon cookie and that’s not what we want. We want a snickerdoodle! The cream of tartar gives it a very distinct flavour you do not want to skip this ingredient to make this snickerdoodle recipe!
- Hand Mixer
- 3 cups Flour
- 1/2 tsp Baking Soda
- 2 tsp Cream of Tartar
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 1/3 cup Sugar
- 1 cup Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Sugar
- 1 tsp Ground Cinnamon
- Preheat oven to 375 °F
- In a bowl, mix flour, baking soda, cream of tartar, ground cinnamon, salt, and sugar
- In another bowl, add butter and sugar together and mix with hand mixer until smooth
- Add sugar/butter mixture into flour mix and mix dough together
- Beat the 2 eggs and add it to the mixture
- Add vanilla extract into the mix and mix everything until smooth with wooden spoon or hand
- In a separate bowl, create topping by mixing cinnamon and sugar together
- Roll cookie dough into round golf size balls, swirl it in topping mixture, then flatten top onto a cookie sheet
- Bake for 10 minutes then, let rest for 10 minutes and enjoy!