1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
Cream butter, add sugar. Add all the rest of the ingredients and mix well. Roll teaspoons of micture into balls. Roll into sugar mixture: 2 tablespoons cinnamon with 2 tablespoons sugar. Bake at 400 degrees for 8 to 10 minutes. Makes about 4 dozen.

I want to make these because they’re the cookies Veronica makes for Wallace.
Does anyone know what the point of adding cream of tartar is? What does it do? Should I go and buy some? I look it up…wikipedia says it reacts with the baking soda and stabilises the egg whites. That seems good. Maybe I should buy some.
Also: I need tupperware. Specifically little tupperware spice containers. I opened the fair trade cinnamon last night and it was nice and safe in plastic bags but I can’t keep it in its little cardboard baggie very effectively.
FWI. Fair trade spice is the same price as ordinary spice.

Ooh, wikipedia has a recipe for snickerdoodles dating back to 1898!

Three quarters of a cup of butter, 2 cups of sugar, 1 cup of milk, 3 cups of flour, 2 eggs, 2 teaspoons of cream of tartar, 1 teaspoon of soda. Mix; drop on a tin in spoonfuls, sprinkle with sugar and cinnamon, and bake in quick oven.
M. Elizabeth Adams.
I love “bake in a quick oven” that is the most awesome direction in a recipe I’ve seen for ages.

8 thoughts on “snickerdoodles

  1. Cream of tartar is pretty inexpensive and lasts for AAAAAAAAAAAGES. Because it’s hardly ever called for. I think I have some in the back of the cupboard..maybe…
    Maybe I am thinking of citric acid. Maybe they are pretty similar. Maybe.

  2. is it the same as tartaric acid? If you you will want it to react with the baking soda, it’ll help the cookies “rise” and also acid does to stuff to egg whites. You can also probably use citric acid instead.

  3. I know that you need both citric acid and tartaric acid to make sherbert. Is Tartaric acid the same as cream of tartar?
    Anyway, Giffy it’s a moot point, as I have neither cream of tartar nor citric acid. Maybe I should buy both! Ker-azy!

  4. You could actually use either in sherbet. You don’t need both. Sherbet is basically just baking soda, citric acid, sugar, flavouring and colour.

  5. For some reason, I thought baking soda was the same as cream of tartar. One of them is the same as something else, I’m sure of it. Oh now my brain has decided cream of tartar is a dairy product produced by a eurasian tribe of the steppes (those are tartars right? Like huns?). Silly brain…

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