Snickerdoodle Cookies

12 Days of Cookies: Day 8

There are so many good words to describe snickerdoodles: tangy, chewy, sweet and slightly crunchy. Cinnamon adds spice to these sweet treats. When baked their scent permeates the kitchen with smells that are iconically Christmas in nature. The absolute best part of these cookies is they are very easy to make!

Cream of tartar is what gives these cookies their tang and helps with the chewy texture. You don’t need to add the cream of tartar, but you will be missing a vital part of these cookies. Good substitutes include lemon juice, white vinegar and baking soda.

Rolling the dough in cinnamon sugar will give these cookies a sweet cinnamon flavor while adding a slight crunch. If you are looking for more of a cinnamon kick you can add half a teaspoon of cinnamon to the batter or replace the vanilla extract with cinnamon extract.

I find snickerdoodles bake much better in the middle of the oven. When I’ve placed them too high or low they rise much differently. When they get even heat they end up perfectly round and slightly crackled.

Ingredients:

  • 1 cup butter – softened
  • 1 1/2 cups granulated sigar
  • 2 eggs
  • 1 t vanilla extract
  • 2 3/4 cups flour
  • 2 t cream of tartar
  • 1 t baking soda
  • 1/2 t salt
  • 3 T sugar and 1 T cinnamon set aside

Method:

  1. Cream together butter, sugar, eggs and vanilla extract until smooth.
  2. Sift together flour, cream of tartar, baking soda and salt into a separate bowl.
  3. Slowly add dry ingredients to wet mixture scraping down the sides of the bowl frequently.
  4. Refrigerate dough for at least two hours (overnight preferred).
  5. Preheat oven to 350 degrees Fahrenheit and line two baking pans with a silicone baking mat or parchment paper.
  6. Roll dough into one inch balls and evenly cover with cinnamon sugar mixture.
  7. Place cookies on baking pan approximately three inches apart and bake for 10-12 minutes.
  8. Allow cookies to cool on baking pan for five minutes before transferring to cooling racks.
  9. Store in an airtight container for up to one week or place in freezer.

This recipe yields approximately four dozen cookies depending upon size.

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