Trial: Snickerdoodle FAIL

I usually don’t have insane expectations of a recipe, but if you spend at least a paragraph discussing how soft and pillowy your cookies are, I will be disappointed that my snickerdoodles went hard after an HOUR. I have not had great luck in the past with recipe’s from Sally’s Baking Addiction. The cinnamon rolls turned out, but that is pretty much it. And I cannot figure out why. 

This is the recipe I tried:



  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 1 and 1/3 cup (267g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 2 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt


  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  5. Take 1.5 – 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
  6. Freezing instructions: Cookies freeze well, up to 3 months. Or you can freeze the cookie dough balls. Roll the dough into balls and then freeze for up to 2 months. You can freeze with cinnamon sugar coating or without, your call. You can bake the frozen cookie dough balls in their frozen state for 1-2 minutes longer than what the recipe states.
So, there are a few “problems” with this recipe.
1. She says in the recipe to bake 11-12 minutes, but within the text of the post to bake 10. (I read this after the fact.) I baked them for 10 minutes and still hard as rocks after an hour.
2. She keeps going on and on and on about cream of tartar gives snickerdoodles their signature flavour. Maybe the snickerdoodles I’ve had before had been weird ones, but they have always tasted like cinnamon. CINNAMON is the signature flavour. Cream of tartar seems to make them very chalky, with a kind of gross after taste.
The only plus to this recipe is that it made extra cookies, I want to say I got an additional half dozen out of it. Then again, they weren’t really that edible a day later…
They look fine here:
Overall, I would NOT recommend making these. Cream of tartar is EXPENSIVEdon’t waste. If you do have a good snickerdoodle recipe that you like, please send it my way!!
Until tomorrow,
The Historian!

2 thoughts on “Trial: Snickerdoodle FAIL

  1. Katelynne March 15, 2015 / 3:18 pm

    I always thought of cinnamon as the signature taste of snickerdoodles as well! What is this recipe?


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