What's the Difference Between a Cinnamon-Sugar Cookie and a Snickerdooodle?: Pan-Banging Snickerdoodles
Luckily, my cookies were none the worse for the wear despite missing both the cream of tartar and nutmeg. They looked great and tasted great too -- chewy and sweet, with lots of cinnamon goodness. The cookies in the photo above were formed with a #12 scoop; I preferred these very large cookies to the slightly smaller ones formed with a #16 scoop because the bigger cookies had more rippling. It's true that these cookies seemed more like sugar cookies rolled in cinnamon-sugar than snickerdoodles because they were so thin -- but then again, all pan-banging cookies are quite thin, so I'll be curious to see how making this recipe as written affects the texture, and if adding the cream of tartar makes them more snickerdoodle-like. Kieffer's pan-banging sugar cookie recipe also calls for cream of tartar, so it's not unique to her snickerdoodles.
I've really liked all of the pan-banging cookies I've tried so far, so I'm definitely to try this recipe again, as well as the pan-banging sugar cookie recipe. These cookies were great even with my errors, so if the actual recipe produces a better cookie, I'll just consider that a bonus!
Recipe: "[Pan-Banging] Snickerdoodles" from 100 Cookies by Sarah Kieffer.