Snickerdoodles
This snickerdoodle recipe comes from the Boston Globe of June 14, 1898, credited to M. Elizabeth Adams. It is a useful look at how the cookie was made before modern recipes standardized it. The dough gets its lift and faint tang from cream of tartar with baking soda, and it is thinned with a full cup of milk, so it is dropped by the spoonful rather than rolled. A sugar and cinnamon topping finishes each one.
Instructions
Cream the butter and the 2 cups of sugar together in a large bowl until the mixture is well blended and smooth.
Beat in the eggs until they are fully combined with the butter and sugar.
In a separate bowl, stir together the flour, cream of tartar, and baking soda so the leavening is evenly spread through the flour.
Add the flour mixture and the milk to the batter in alternating additions, mixing after each, until you have a soft dough.
Grease a baking sheet or line it with baking paper. Drop the dough onto it in spoonfuls, leaving space between them.
Sprinkle each spoonful with a little sugar and ground cinnamon.
Bake in a quick oven, which in 1898 meant a hot one, until the cookies are set and lightly browned at the edges. The source gives no exact temperature or time, so watch them closely.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
