Recipes Snickerdoodles 4.0 (6,239) Add your rating & review Snickerdoodles, nonsensically named cookies that originated in 19th-century New England, are always made with cinnamon, but in his version, John Currence mixes the cinnamon with sugar to make a delectable coating. If you prefer to mix the dough by hand, the cookies will be a little denser.Plus: More Dessert Recipes and Tips By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 32 cookies Ingredients 2 sticks (1/2 pound) unsalted butter, softened 1 1/2 cups plus 2 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons cinnamon Directions In the bowl of a standing mixer fitted with a paddle attachment, beat the butter with 1 1/2 cups of the sugar until light and fluffy. Beat in the eggs. Add the flour, cream of tartar, baking soda and salt and beat at low speed until a smooth dough forms. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour or overnight. Preheat the oven to 350°. In a small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon. Scoop the dough into tablespoon-size balls and roll in the cinnamon sugar to coat. Arrange the balls 2 inches apart on cookie sheets and bake for about 20 minutes, or until golden on the bottom. Leave the cookies on the sheets for 2 minutes, then transfer them to a rack to cool. Rate it Print