Snickerdoodle Crisps

I love snickerdoodles, but there are many things out there that call themselves snickerdoodles that I don’t agree with. I suppose that I do have criteria for what is and isn’t a snickerdoodle, and if a recipe doesn’t contain a cookie that calls for cream of tartar, coupled with some sort of cinnamon sugar mixture, then I am really skeptical. This cookie fits the bill for the most part, although this version of cinnamon sugar also includes ginger and nutmeg.

I was looking for a slice-and-bake recipe, as those are convenient this time of year when the weather is warm, and my kitchen is even warmer. Strangely, all of the articles and posts that I find about slice-and-bake cookies are for Christmas cookies, but I explore the ideas anyway. While some of the cookies certainly say Christmas, many of them do not and could be made at any time. This cookie is one of those recipes that work at any time.

For this recipe, and has been true for most of the pandemic, I made a half batch, and that quantity is what is listed here. Halving the recipes makes is so you only have to form one log of dough, which is nice. I did make the full amount of the cinnamon/sugar topping as I seem to need more that what they think. These cookies are quick, I refrigerated just 2 hours, and they cut and baked beautifully. These cookies flatten as they cool, but they are crisps. They are crisp on the outside but still maintain chewiness on the inside. The addition of ginger and nutmeg adds a little spiciness to the cookies, which is quite nice!

Snickerdoodle Crisps
½ cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt

1/3 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

In a large mixer bowl, beat the butter and sugar on medium until light. Add the egg and vanilla and stir again on medium to incorporate. In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cream of tartar, baking soda, and salt. With the mixer running on low, gradually add the flour mixture, stirring just until the dough comes together.

Shape the dough into a log, about 2-1/2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 2 hours.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats. In a small bowl combine the sugar, cinnamon, ginger, and nutmeg; set aside.

Remove the dough from the refrigerator and discard the plastic wrap. Slice the log into ¼ inch slices. Add the cut cookies to the bowl with the sugar mixture and coat the cookies on both sides. Place on the prepared baking sheets.

Bake for 9-11 minutes, until set to the touch. The cookies will be puffy but will flatten as they cool. Once the cookies have cooled for 10 minutes on the baking sheet, remove to a wire rack to cool completely.

Recipe from Jenni Sharp via Taste of Home