Tuesday, January 5, 2010
Cookie Recipe #3 - Snickerdoodles
Tip: Try to use 2 baking sheets allowing the first one to cool after removing baked cookies before putting on unbaked ones.
Snickerdoodles are a variety of a sugar cookie only rolled in a delectable, palate-pleasing, cinnamon and sugar mixture. Rolling things in cinnamon and sugar is almost as delicious as covering anything in chocolate...almost...
Snickerdoodles recipe: 2 Tablespoons sugar & 2 teaspoons sugar for dipping; 1 cup butter (at room temperature), 1 1/2 cups sugar, 2 eggs, 1 teaspoon vanilla, 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cream of tartar.
Preheat oven to 400 degrees.
Start by combing the 2 T. sugar and 2 t. cinnamon in a small bowl; set aside. In large mixing bowl, beat butter with electric mixer for 20 seconds. Add sugar and continue beating. Drop eggs in middle of mixture; stir the eggs for a few seconds then gradually beat the butter/sugar mixture into the eggs. Add vanilla. Sift in the flour, baking soda, salt and cream of tartar; beat until completely corporated.
Using floured fingers, roll into 1-1 1/2" balls then drop into the sugar/cinnamon mixture. Roll around until completely covered then place on ungreased baking sheet,about 2 inches apart.
Bake in 400 degree oven for 6-7 minutes. Makes about 4 dozen cookies.
When I baked these today I was trying to hurry and let my butter melt a little too much so the cookies turned out a little flatter than I like. It's so important when you use a microwave to soften butter that you start out with only a few seconds, then increase as needed. Less is more...