Snickerdoodle Cookies

Snickerdoodle cookies are popular in America, although there is some debate about whether they originated in Germany. They are soft and tender inside, with a crisp, slightly crumbly exterior. Before baking, the balls of dough are rolled in a mixture of cinnamon and sugar. Most recipes call for cream of tartar, but it can be replaced with baking powder. This will have very little effect on the flavor, although it may slightly change the texture 

Cream of tartar is a byproduct of winemaking, formed from the sediment that develops during wine production. It is used in baking, much like baking powder or baking soda. In fact, baking powder is made from a combination of an acid, such as cream of tartar, and baking soda. Cream of tartar is also useful when whipping meringue, and in baking it helps create a light, porous texture.

Ingredients

• 1 cup butter, at room temperature (225 g)

• 1 1/2 cups sugar (375 g)

• 2 eggs

• 1 tsp vanilla extract

• 3 cups flour (375 g)

• 2 tsp cream of tartar (can be substituted with baking powder)

• 1 tsp baking soda

• A pinch of salt

For Coating

• 3 tbsp sugar

• 3 tsp cinnamon

Steps

1. Beat the butter with the sugar using a mixer

2. Continuing to beat, add the eggs, then the vanilla

3. Add the flour, salt, baking soda, and cream of tartar, and knead until a dough forms

4. Combine the sugar and cinnamon

5. Form the dough into balls about the size of a walnut

6. Roll each ball in the cinnamon-sugar mixture

7. Place the balls on a baking sheet, leaving space between them, and flatten them slightly

8. Bake in a preheated 180°C (350°F) oven for 10–12 minutes