Snickerdoodles are a basic cookie, almost a sugar cookie, but just a little bit more. Growing up they were a favorite with my whole family and we made them a lot. It must be the soft and fluffy inside and the crisp outside that makes everyone love them, and the light cinnamon flavor of course. I haven't made them in what might be a month of Sundays but recently I decided I really had a taste for them.
I made them in
the evening and the first batch was coming out of the oven in a half hour
(maybe a little less). This recipe only makes 18-24 depending on the size of
the cookie you scoop (I got 19, but some were a little bigger once I handed the
scoop to my husband). So, if you're looking for a warm and pretty quick treat
these may be just what you're looking for! Happy Baking!
Snickerdoodles
Makes 18-24 cookies
Ingredients:
- 1/2 cup butter, softened
- ¾ cup white sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 ¼ cups + 2 tablespoons all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ tablespoons white sugar
- 1 teaspoon ground cinnamon
Makes 18-24 cookies
Ingredients:
- 1/2 cup butter, softened
- ¾ cup white sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 ¼ cups + 2 tablespoons all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ tablespoons white sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Cream together butter, 3/4 cup sugar, the egg and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
- Mix the 1 ½ tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Recipes adapted
from Allrecipes
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