McCormick

Classic Snickerdoodles

Name: Classic Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Yield: 36 cookies
Cuisine: American
Ingredients: 1 cup butter, softened; 1 1/2 cups sugar; 2 large eggs; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons sugar; 2 teaspoons McCormick Ground Cinnamon

Adapted from the original McCormick McCormick Ground Cinnamon and Cream of Tartar packaging. Back of the Bag is not affiliated with McCormick.

"The quintessentially tangy, cinnamon-sugar coated holiday favorite."

Prep 15 min Cook 10 min 36 cookies

The Story

While variations of the Snickerdoodle existed in regional cookbooks, McCormick popularized the specific ratios for the cream of tartar-leavened dough on their spice tins in the mid-1950s. This helped transition the recipe from a niche New England cookie to a national American staple. The addition of cream of tartar is what gives the cookie its characteristic chew and signature tang.

From the back of McCormick Ground Cinnamon and Cream of Tartar — since 1955

Ingredients

1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons McCormick Ground Cinnamon

Directions

1
Preheat oven to 400°F (200°C).
2
In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs.
3
Stir in flour, cream of tartar, baking soda, and salt until well blended.
4
Mix 2 tablespoons sugar and cinnamon in a small bowl.
5
Shape dough into 1-inch balls. Roll balls in cinnamon-sugar mixture.
6
Place 2 inches apart on ungreased baking sheets.
7
Bake 8 to 10 minutes or until edges are set but centers are still soft.
8
Remove to wire racks to cool.