A few thoughts on the snickerdoodle, along with pictures here: http://wp.me/pUW3S-lt
Along with the "Whoopie Pie," (which is actually a sandwich cookie), the Snickerdoodle is one of my favorite cookie names. This whimsical dessert is a simple sugar cookie coated in cinnamon and sugar.
The only difference from the average sugar cookie is the leavening material. Many snickerdoodle recipes call for baking soda (a base) and cream of tartar (an acid) instead of baking powder. These two combinations both leaven using an acid base reaction to produce carbon dioxide bubble, making the cookie lighter. The only difference is the acidic taste of the cream of tartar. This gives the snickerdoodle the bite that separates it from a sugar cookie with some cinnamon on top.
Snickerdoodles should have that distinctive cracked surface for an alternately crispy and chewy bite. You can easily increase or decrease baking time to vary how crispy or chewy the cookies are. Also, I refrigerated the dough before rolling it into spheres to make it easier to handle and to get it to pick up more cinnamon-sugar mix.
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