Sadly, I didn't have cream of tartar. I could have subbed in baking powder--but didn't remember that little trick until after it was too late. And that means that my snickerdoodles didn't puff much. Still, they smelled like snicerdoodles--and presumably tasted that way. I didn't bother trying to make them gluten-free.
However, I did take a fair number of them in to work so I could make more, this time with a much more conscious effort to make them soft and chewy. Part of what I suspect I need: more flour. The dough seemed a bit soft. And part of what I need, of course, is the thing that makes baked goods puffed. So that I can stay in my happy, tiny budget, I'll probably just use baking powder because E and I already have that. And I'll add a little more flour than this recipe calls for. And I'll chill the dough. But aside from that...
The recipe below makes snickerdoodles that would be perfect for:
- Crumbling over ice cream
- Pressing (the dough) into a pie pan to make a snicker-doodle pie crust (I'd precook it first as it expands a lot initially and then collapses down about the time it's ready to come out of the oven)
- People who like thinner, crispier cookies
Thin Snickerdoodles (not gluten-free)
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded teaspoons into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. They expand a lot—so this space is really important.
Bake 8 to 10 minutes, or until set but not too hard. Cool 2 minutes on sheet and then remove from baking sheets and place on wire racks. .