Snickerdoodles
These are just some classic snickerdoodles. I was craving these one day and decided to make them on a whim. I think I was also feeling nostalgic for a store that was nearby about nine years ago that sold them. Try out this recipe for a change of pace. It uses a cinnamon sugar you roll your dough balls around in and has that signature tartar tang.
...I just realized I don't have the original recipe for this one either. Oops.
Ingredients
-
The "Cookie" Part of it
- 1 Cup Softened Unsalted Butter OR 0.5 Cups Softened Salted Butter
- 1.5 Cups Sugar
- 2 (Large) Eggs
- 2 tsp Vanilla Extract
- 0.5 tsp Baking Soda
- 2.75 Cups Flour
- 1.5 tsp Cream of Tartar OR 1 tsp. Up to you!
- 0.75 tsp Salt OR 0.25 tsp Salt (IF you are using salted butter) The Cinnamon Sugar
- 0.25 cups Sugar
- 1.5 Tbsp Cinnamon
Special Equipment
You should use an electric hand mixer, or a stand mixer for this recipe. I don't know if you need one, but I had good results with a hand mixer.
Instructions
- Preheat oven to 350 degrees. If you are planning on chilling your cookie dough, you can skip this step for now and preheat the oven while your cookie dough is in the fridge.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, until combined.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. —————
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan. In my experience, these cookies take a long time to cool completely; upwards of 30 minutes.
