snickerdoodles
One of the reasons I started my blog was to document recipes for my daughter, Chelsea….remember my first post about the sweet and spicy chocolate hippo cookies? Well, I can’t always send chocolate hippos to my daughter, I have to mix it up a bit. So this week, I sent snickerdoodles to Portland. Now, these are not her favorite version of snickerdoodles, those I make once a year at Christmastime, and she (and you) will have to wait for those.
Snickerdoodles are a lightly sweet sugar cookie rolled in cinnamon and sugar. Sometimes I bake them a little less and use them for ice cream sandwiches, sometimes a little more for crunchy cookies to dip in a glass of ice cold milk.
Snickerdoodles (makes about 4 dozen cookies)
2 3/4 cups flour
2 teaspoons cream of tartar (this gives the cookies its signature “tang”)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buter
1 1/2 cups plus 3 tablespoon sugar
2 eggs
1 teaspoon vanilla
1 tablespoon cinnamon
Preheat oven to 350 degrees fahrenheit. Line cookie sheet with parchment paper.
In a mixing bowl cream butter and 1 1/2 cups sugar until light and fluffy, 3-5 minutes. Add cream of tartar, baking soda and salt and mix well. Over medium speed, add eggs one at a time, mixing well between each egg. Mix in vanilla, then flour just until incorporated.
Chill dough at least 30 minutes. I use a 1 tablespoon ice cream scoop to make the dough balls, but you can just use a tablespoon and roll them into balls…but get the scoop, you won’t regret it. Perfectly sized and shaped cookies every time.
In a small bowl, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon. Roll dough balls in cinnamon sugar mixture.
Place on cookie sheet with at 2 inches between each cookie.
Bake 10 minutes for a soft and chewy cookie, 11-12 minutes for a crispy and chewy cookie.
Transfer to rack to cool. Once cooled, cookies keep up to 4 days in an airtight container or up to 1 month in the freezer. If you are like me, keep them in the freezer, and take one (or two) out in the afternoon for a dip in a glass of ice cold milk or a cup of hot tea. You won’t regret it.
One Response to “snickerdoodles”
Now I am debating about whether to try this recipe or wait a couple of months until you post you real favorite version…