Make these cookies to eat, or enjoy the incredible aroma that fills the kitchen as they bake!
If you are thinking Snickerdoodles, you are correct. Cinnamon cookies are basically the same thing: buttery cinnamon and sugar goodness. When I imagine baking cinnamon cookies, the aroma of cinnamon and sugar in the air immediately comes to my mind. Still, as much as I love the smell of baking cinnamon, the best part about cinnamon cookies is the taste. These cookies have the perfect combo of crispy edges and chewy centers. I consider them a true classic.
The roots of the cinnamon cookie, or Snickerdoodle, aren’t perfectly clear; however, one belief is that Snickerdoodles have German roots linked to the term “Schneckennudeln,” which means “snail noodles,” referring to a pastry resembling a cinnamon roll. Another notion suggests that “Snickerdoodle” is merely a fun term made up for the yummy cookie.
Cinnamon cookies became popular in the United States during the 1800s. The first documented recipe was published in 1891 by Cornelia “Nellie” Campbell Bedford, a known figure in New York’s scene at the time. Her cookie recipe, with its cinnamon sugar coating, quickly won over readers’ hearts and taste buds.
One of the reasons I love this recipe is because it calls for things I always have on hand: flour, butter, sugar, eggs, cream of tartar, and baking soda. Some recipes don’t use cream of tartar, but I find it essential for a subtle tangy bite. I would have to say that baking with cinnamon is one of my greatest pleasures in the kitchen. The aromas and the taste, especially when mixed with something sweet, are both iconic kitchen smells and flavors. A few of my favorites are cinnamon buttercream frosting, cinnamon butter buns, and cinnamon twists.
What is Cream of Tartar?
We all have it in our pantry for those one or two recipes that ask for it, but what is cream of tartar? It’s sort of one of the most underrated baking staples in your pantry. Cream of tartar is mainly used as a stabilizer in things like airy meringues and soufflés. Additionally, it prevents sugar from crystallizing, which is ideal for silky frostings and sweets. Furthermore, a dash can serve as a leavening agent, aiding cookies and cakes to rise when combined with baking soda, and it also adds a little tang to recipes, similar to lemon. While it may not steal the spotlight, cream of tartar plays a supporting role in ensuring your baked treats come out perfectly!
How to Make Ahead and Store?
The best place to store leftover cinnamon cookies is on the counter in an airtight container. Place a slice of bread in the container to help keep the cookies moist and chewy. The moisture from the bread pulls out and benefits the cookies. Change the bread each day. They should last in the container on the counter for about four days. You can also freeze your cinnamon cookies in freezer-safe storage bags for up to six months.
What if I don’t have Cream of Tartar?
Cream of tartar acts as a stabilizer (improving texture and helping cookies to rise), working with the baking soda to create fluffy, tender cookies. However, if you don’t have any, you can replace it with baking powder, which works in the same way. Baking powder contains cream of tartar, cornstarch, and baking soda. However, when using baking powder here, you’ll need 1 1/2 times the amount, which comes out to 2 1/4 teaspoons in this recipe.
Serving Suggestions
I like to keep things simple and enjoy my cinnamon cookies with a glass of cold milk. Still, there are other ways to indulge in these sweet delights. Make your cookies even more decadent with a bit of homemade whipped cream on top or a drizzle of caramel sauce. Caramel and cinnamon are fantastic together. Fruit complements cinnamon and sugar really well, so consider a dish of strawberry ice cream on the side or a cool fruit salad.
Cinnamon Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar for rolling
- 1 1/2 tablespoons ground cinnamon for rolling
Instructions
- In a mixing bowl, cream together 3/4 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
- Gradually blend the dry ingredients into the creamed mixture until just combined.
- Chill the dough for 10 minutes in the refrigerator.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix 1/3 cup granulated sugar with 1 1/2 tablespoons ground cinnamon.
- Scoop the dough into 1-inch balls, roll in the cinnamon-sugar mixture, and place on the prepared baking sheets.
- Bake for 11 minutes or until the edges are slightly golden. The centers will be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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