Last updated on April 14th, 2019 at 08:44 pm
These Old Fashioned Snickerdoodles cookies are amazing and full of cinnamon goodness. So easy to make that you will want to enjoy them year round!
What makes they old fashioned? Let me tell ya!
Before baking powder was available, bakers made their own leavening agent by mixing baking soda and cream of tartar. The baking soda gets activated by the acidic properties of the cream of tartar creating carbon dioxide. The result is a product like baking powder that has the flavors of authentic old fashion baking.
How was that for geek-ing in the kitchen?
This time I enlisted the help of my youngest to make the best old fashioned snickerdoodles. He loves baking, cooking and eating sweets. Even though things can take longer with the additional help (much longer), the fun we have together outweighs the extra time and the extra cleaning at the end.
These Old Fashioned Snickerdoodles are quite easy to make for little hands…
Making dough balls and rolling them in cinnamon sugar is a fun task. As you can see above, we weren’t going for shape perfection! Trust me they will bake into rounds anyway!
Can you tell which ones he made?
When it comes to cookies, our house is divided. The hubs loves crispy cookies while my oldest loves chewy and soft cookies. The youngest doesn’t care as long as there’s sugar in them!
You can adjust baking times to suit different tastes. All you need to do is bake them for the full 15 minutes for a crispier result or a bit less for a soft and chewy cookie.
I usually bake them both ways (one tray of each) to keep everyone happy. To mess up with my very demanding crowd though, I like to serve them all mixed together (soft and crispy). I love to see them trying to figure out which is which. He-he-he-he (insert witch laugh here).
- Make sure your dough is cold and rested before baking.
- I put more than one sheet pan in the oven to bake at a time; (we do that in restaurant kitchens). I just make sure I rotate them throughout the cooking time (the one on top goes to the bottom and the front to the back – rotating 180 degrees)
- These commercial sheet pans are a MUST in my kitchen. I can’t say enough good things about them.
- This is my favorite standing mixer, it comes in all sorts of fun colors A great investment that will last you a lifetime!
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Old Fashioned Snickerdoodles
- Sift together the flour, baking soda and cream of tartar into a medium bowl. Set aside.
- Using a standing mixer fitted with the paddle attachment or a hand mixer, cream the butter for about 2 minutes or until pale yellow. Scrape down the sides of the bowl. Add the ¾ cups sugar, 1 ½ teaspoons of cinnamon and the salt. Mix on medium speed until well incorporated and smooth. Stop the mixer and scrape down the sides of the bowl.
- On low speed, add the egg and mix until well incorporated. Do not over mix. Slowly, add the flour mixture. Mix until all the dry ingredients are well incorporated. Scrape down the sides of the bowl and mix for an additional 30 seconds.
- Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- In a plate or medium bowl, combine the remaining ¼ cup of sugar and the remaining 1 tablespoon of cinnamon. Remove the chilled dough from the refrigerator. Pinch off pieces of dough and form them into 1 – inch balls.
- Roll the balls of dough into the cinnamon sugar until nicely coated. Place them in the baking sheet 2 inches apart from each other. They will expand.
- Bake for 12 to 15 minutes or until the cookies look firm and dry, turning the baking sheet front to back halfway through the baking. Remove from the oven and carefully with a baking spatula place the cookies in a cooling rack. Cool for at least 5 minutes before serving and 25 minutes before storing in an airtight container.