Snickerdoodle Cookie Recipe
The time for holiday baking is coming, and we realized we hadn't done many cookie videos. We don't eat a lot of sweets or anything, because neither of us have much of a sweet tooth, but we do still like the occasional treat like homemade cookies. Snickerdoodles are sort of an old school recipe, but they are really delicious. They've got a slight sour tang to them from the use of tartaric acid (or cream of tartar) as part of the leavening. You can usually find this ingredient at any grocery store either in the herbs/spices rack or in the "baking needs" aisle.
A couple of important notes: Don't overmix the dough, as this will leave your cookies kind of tough. Don't let it sit too long once it has been mixed. You'll want to get it wrapped up and into the fridge pretty quickly because the baking powder will interact with the cream of tartar and reduce the amount of rise you get. Don't handle the dough too much when it's warm. You'll want to get it nice and chilled in the fridge before you start rolling it into balls and rolling them in the cinnamon sugar. Also, you can very easily add other spices into the sugar mixture, like clove/nutmeg/ginger, to make these into pumpkin spice Snickerdoodles.
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