Sunday, March 4, 2012
I had a bad experience with Snickerdoodles when I was very young. It was my first year in 4-H and I was excited to enter a baked good in the fair. At my house you always double a recipe, 7 boys eat a lot of cookies. All was going well, I had creamed my butter and sugar. I was mixing my dry ingredients when I mistakenly added 2 tablespoons of salt instead of 2 teaspoons!
Now my mother was very frugal--she figured out if we 3 times the double recipe it would work. And it did work and I was making Snickerdoodles forever!
Needless to say I have not made Snickerdoodles in 40 years! But hubby loves them and it's a fun cookie to make with the grand kids and I must have had a weak moment.
But the cookies turned out great and I enjoyed them. Try this cookie and make your family happy. But I only ever make single batches--because I can.
This recipe comes from Brown Eyed Baker
2 3/4 cup flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter (1 cup) softened
1 1/2 cups sugar
2 teaspoons vanilla
3 tablespoons sugar
1 tablespoon cinnamon
Heat oven to 350. Put a silpat or parchment sheet on your baking pan--put in refrigerator.
Whisk together the first four ingredients.
Cream softened butter and sugar for 3 minutes, add eggs one at a time, add vanilla.
Slowly add dry ingredients on low.
Chill dough for 30 minutes.
Roll in balls, I used a medium Pampered Chef Scoop. Then roll balls in mixture of cinnamon and sugar.
Put chilled dough on chilled cookie sheet. Bake at 350 for 10 minutes. Cool on sheet for 2 minutes, remove to cooling rack.