“Not bad. Not what I meant, but not bad.” This line from Hercules is what I would say to describe these cookies. I expected moist but on-the-crunchy side snickerdoodles; I got ‘shortbread’ snickerdoodles. Could it be the fact that I had to use powdered sugar instead of regular sugar? Maybe.
Anyways, I will admit they’re actually really good cinnamon-sugar shortbread cookies. So that’s what I’ll call them and you should too…unless you’re using regular sugar, then just call them snickerdoodles. Because they’ll most likely turn out right. I guess they have an element of surprise: which way will they turn out? Only one way to find out: by making them!
A few notes on the recipe: cream of tartar is not the same things as tartar sauce. Don’t believe me? Google it. Also, putting 1/2 teaspoon of cinnamon in the dough is optional; I wanted the cookies to be extra cinnamon-y, but the original recipe doesn’t call for it. And, while we’re on the subject, the original recipe comes from Cookies! Favorite Recipes for Dropped, Rolled & Shaped Cookies by Good Housekeeping. And don’t forget my little sugar-mishap. But on to the recipe!
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
Stir together the flour, cream of tartar, and baking soda. In a separate large bowl, beat the butter with 1 cup of the sugar until light and fluffy. Beat in the eggs and vanilla extract. Next, beat in the flour mixture and 1/2 teaspoon of the cinnamon.
In a separate small bowl, mix together the rest of the cinnamon and sugar. Shape the dough into balls and roll in the cinnamon-sugar. Place on a prepared baking pan; lightly press each cookie with a fork to make a # pattern on each cookie.
Bake at 375F for about 12 minutes; cool before enjoying this American classic!