Classic Old-Fashioned Snickerdoodles
Adapted from the original McCormick McCormick Ground Cinnamon and Cream of Tartar packaging. Back of the Bag is not affiliated with McCormick.
"The timeless cinnamon-sugar crinkle cookie."
The Story
While snickerdoodles have regional roots, McCormick popularized the specific ratios of cream of tartar and cinnamon on their spice tins in the mid-20th century. This ensured the distinct tang and chewy texture that defines the American classic. It remains one of the most requested recipes from their archival spice back-labels.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons McCormick Cream of Tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups plus 2 tablespoons sugar, divided
- 2 large eggs
- 2 tablespoons McCormick Ground Cinnamon
Directions
- 1
Preheat oven to 400°F.
- 2
Mix flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
- 3
Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer until light and fluffy. Add eggs and beat well.
- 4
Gradually stir in the flour mixture until a soft dough forms.
- 5
Mix the remaining 2 tablespoons sugar and cinnamon in a small bowl.
- 6
Shape dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.
- 7
Place balls 2 inches apart on ungreased baking sheets.
- 8
Bake 8 to 10 minutes or until lightly browned. Remove from sheets to cool on wire racks.