I often think of these as the chip-less chocolate chip cookie, but really they have their own glorified place in the cookie recipe hall of fame.
A Snickerdoodle recipe has many of the same qualities as a chocolate chip cookie. However, before they are baked, Snickerdoodles are rolled in a sugar cinnamon mixture. This gives the cookies a crackled brown surface and rich spicy flavor when done. They are often mistaken as sugar cookies but a Snickerdoodle cookie recipe really tastes quite different.
I have two Snickerdoodle cookie recipes. One uses cream of tartar and soda and one uses baking powder. Cream of tartar is not something that is commonly on hand in most kitchens while baking powder is. If you have baking powder then you are still in business to make Snickerdoodle cookies as baking powder is a combination of baking soda, cornstarch and cream of tartar. How convenient for the home baker who does not have a stocked spice cupboard!
NOTE: Snickerdoodle cookies are notorious for spreading. The soda tartar recipe needs to be baked right away as the leavening agent begins to act as soon as the dough is mixed. Chill dough in fridge in between batches. This recipe makes a cookie that spreads with a crispy outside and chewy inside. If you find that this recipe spreads larger than you like, try the baking powder recipe.
NOTE: Chilling the dough before baking will make it so that the dough is slower to spread. Because baking powder is used there is a delay, when the cookie is baked, that the leavening agent begins to work. These two factors will make a thicker cookie with less spread, but still maintain a crackled crispy exterior.
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