snickerdoodles (1)

My daughter loves snickerdoodle cookies, which is pretty convenient since my husband loves them as well. When she first decided to make them a while ago, I checked all my recipes and found two versions that both came from cookie exchanges I’ve attended in the past 21 years (yes, one recipe was from the year before I got married!). The recipes were similar, so she made a few minor changes to incorporate both recipes, and made the cookies. Success. Cookies that were loved by all.

But last week when she was in the middle of adding the ingredients, a problem occurred. The recipe called for more cream of tartar than we had in the house. No time to run to the store. What to do? So I enlisted the help of the google search engine for assistance and she adapted the recipe based on what was suggested. I’m sure we didn’t do the conversion from cream of tartar to baking powder correctly, but it was difficult because she had already added baking soda and the last fraction of a teaspoon of cream of tartar that was in the house. Crossing our fingers, she finished making the cookies.

What a happy accident! We found these snickerdoodles to be very light and fluffy and even better than the original version!



1 tablespoon sugar

1 tablespoon cinnamon

1 cup butter

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 3/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon cream of tartar

Heat oven to 400F.

In a small shallow bowl, combine the 1 tablespoon sugar and cinnamon; set aside.

Cream the butter and gradually add the 1 1/2 cups sugar; beating well.

Add the eggs, one at a time. Beat well.

Add vanilla. Mix on low to combine.

Add the dry ingredients (flour, salt, baking soda, baking powder, and cream of tartar) to creamed mixture and mix well until combined.

Shape dough in 1-inch balls and roll in the reserved bowl of cinnamon and sugar.

Place the cookies about 2-inches apart on lightly greased cookie sheets, or on cookie sheets lined with silicone baking mats or parchment paper.

Bake for 6 minutes or until lightly browned. Remove to wire racks to cool.


*Edit on 6/13/12: When we made these again today we used the original amount of cream of tartar, and they were still amazing! Below are the amounts for doing it that way (increase cream of tartar and omit baking powder).

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cream of tartar


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