Snickerdoodles are a traditional American cookie that date back to Colonial days. No one knows for certain what the name means. It probably comes from the New England tradition of giving desserts a funny name. This cookie dough uses cream of tartar to give its distinctive taste. You can find cream of tartar sold along with the spices at your grocer’s. Is it a true spice? No, it is a by-product of the wine making process. How it ever became part of a cookie dough I can’t imagine but the result is tasty.
Snickerdoodles with Chai Variation
- ½ cup shortening
- ½ cup butter
- 1 ½ cups sugar
- 2 eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar (for coating)
- 2 teaspoons cinnamon (for coating)
- Preheat oven to 400 degrees. Combine shortening, butter, sugar, and eggs. Beat until smooth. Add in flour, cream of tartar, baking soda, and salt and beat well. Dough will be a little stiff.
- In a small bowl combine remaining sugar and cinnamon and stir. Shape dough into a small ball and roll in cinnamon sugar mix. Place on ungreased baking and flatten slightly. Bake at 400 degrees for 8-10 minutes. Don’t overbake.
- Variation: To make chai snickerdoodles combine 1 teaspoon ginger, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon cardamom with 3 tablespoons sugar for the dough coating. Roll in the chai mixture and bake as directed.
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