Snickerdoodles – the Original and Five Variations

Snickerdoodles contain cream of tartar, an item I never used in anything else. A little digging on the Internet revealed that cream of tartar was first discovered as a by-product of wine making. Crystals of cream of tartar (aka potassium bitartrate) form on the underside of a cork in a wine bottle kept chilled in wine cellars. How anyone thought of trying this in baking is beyond me. However it happened, the result is a cookie with a unique flavor. If you’ve never tried them, here’s the recipe I use. They’re perfect for munching on in crisp fall weather. Add a cup of hot chocolate or cider and you have a real treat.

Snickerdoodles 

Here’s the classic All-American cookie made with the distinctive cream of tartar flavor. At the bottom I have provided some tempting flavor variations.

Snickerdoodles – the Original and Five Variations

Recipe by Ann McCormick

Ingredients

• 1/2 cup of butter, softened 

• 1/2 cup of shortening 

• 1 1/2 cup sugar

• 2 eggs 

• 2 teaspoons of vanilla 

• 2 3/4 cups flour 

• 2 teaspoons of cream of tartar 

• 1 teaspoon of baking soda 

• 1/4 teaspoon of salt 

• 2 tablespoons of sugar 

• 2 teaspoons of cinnamon

How to Make It

• Preheat oven to 400 degrees. In a medium bowl, combine butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Mix well and add flour, cream of tartar, baking soda, and salt. Mix until evenly blended. 
• In a small bowl, combine remaining 2 teaspoons sugar and cinnamon.
• Shape rounded tablespoonfuls of dough into balls. Roll dough balls in sugar and cinnamon mixture and place 2″ apart onto ungreased baking sheets.
• Bake in oven for 8 to 10 minutes or until cookies are set, being careful not to overbake.
• Remove from oven and place immediately onto wire racks to cool. Makes 4 dozen. 

Notes

• Peanut Butter Snickerdoodles – Substitute ½ cup of smooth peanut butter for the shortening. 
• Coconut Snickerdoodles – Add 1 cup of shredded, sweetened coconut to the dough.
• Oatmeal Snickerdoodles – Reduce flour to 2 cups and add ¾ cups quick oats.
• Peppermint Snickerdoodles – Finely crush two medium sized candy canes and add to dough.
• Mexican Chocolate Snickerdoodles – Add to the dough ½ cup unsweetened cocoa and ¼ teaspoon cayenne pepper. Reduce flour to 2 ¼ cup.