Chip Mom’s Kitchen #48: Snickerdoodles

- Posted July 10th, 2018 by

Cooking for this article gives me a wonderful excuse to try to find new and different recipes that are not only delicious, but are often straight forward for the novice baker. I also like to find things that are quick to make because sometimes time is limited and we don’t want to spend the afternoon in the kitchen when we could be played Zelda or Hollow Knight or OneShot or Rocket League. But this month, I felt a call towards my traditional roots (and the Penzey’s Cinnamon in my cupboard), so we’re going to make…


Difficulty level:
Newb           |         Apprentice        |         Journeyman         |         Master

This traditional cookie has a few quirks to keep in mind. Plus an odd substitution or two!

Quest Items:
1 C butter (2 sticks)
1 1/2 C sugar
2 eggs
1 tsp vanilla extract
2 3/4 C flour
2 tsp Cream of Tartar
1 tsp baking soda
2 T Vinegar
3 tsp baking powder
1/4 tsp salt

3 Tbsp sugar
3 tsp cinnamon

Musical Accompaniment:

A classic to go with a classic!

Illustrated Guide:

::Slaps Recipe:: You can fit so many ingredients into this thing!

Cream together your wet ingredients first.  That means your butter, sugar, vanilla and eggs all jump into the pool! Make sure the result is smooth.

Sift together your dry ingredients and toss them into your wet mixture.  Now for me, this is where things got dodgy, because there was no Cream of Tartar in my house!  For the uninitiated, Cream of Tartar is an acid. In this cookie, it is meant to interact with the Baking Soda (a base) to create light, soft, fluffy snickerdoodles. So I needed a replacement! TO THE INTERNET!

My first result recommended vinegar, a quality acid, but I was concerned about the added liquid in the cookie. Librarian Chip Mom says: “Never accept Google’s first answer!”, so I kept digging. I found more than one website to corroborate the above statement.  With my new knowledge in hand, I soldiered on!

In continuing the tradition of being a weird, but delicious, cookie, place the snickerdoodle dough and the pan you plan on baking it on into the fridge for 10 to 15 minutes. This firms the dough for rolling and keep the cookies in a ball form as you prepare to put them in the oven.

Roll about a Tbsp of dough in a mixture of cinnamon and sugar and place on the cookie sheet.  Try to work quickly because as the dough reaches room temp and above, the acid and base get to work.  Look at these fluffy bois in the oven! Give them 10 minutes to bake and then remove them to a cooling rack immediately.

The cinnamon obsessed Hoodie dove into these creations immediately!  We did find, however, that cooled and set these were some of the most delicious cookies I’ve had in a long while. The light texture contrasted with the delicate crunch of the sugar and cinnamon on the outside.


I do hope that you try these yummy bites. And when you do, remember, Chip Mom luvs ya!


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