Don’t skip beating the butter and sugar together thoroughly, as this ensures the cookie dough will have a smooth texture.Try adding milk, 1 tbsp at a time, until the mixture comes together Top tips for making snickerdoodles: These cookies will keep in an airtight container for up to four days. Over time, the raising agents will lose their effectiveness in the raw dough. You can bake and store snickerdoodles in an airtight container for up to four days, but we wouldn’t advise freezing them or leaving them raw, because the raising agents (bicarbonate of soda and cream of tartar) are essential to the texture and look snickerdoodles (these create the cracks in the surface). The results won’t be the same if you substitute it for something like lemon juice. What does cream of tartar do in snickerdoodles?Ĭream of tartar adds a distinct tangy flavour and ensures a chewy texture due to its leavening power. The dough is firm enough to roll into balls without being chilled first. You don’t have to chill the dough before baking, as you want these cookies to spread out slightly. Snickerdoodles are typically made with flour, butter, sugar, cream of tartar and bicarbonate of soda, then balls of the dough are rolled in cinnamon sugar before baking. But, it could also simply be a nonsense word. The name is thought to be a corruption of the German word ‘schneckennudel’, which is a kind of sweet bun. Snickerdoodles are popular cookies in the US.
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