Growing up, I was never tempted to try Snickerdoodles. They lacked chocolate, nuts and some sort of gooey element that would have made them much more appealing than the boring mass of flour and sugar they appeared to be. In my adult years, I was introduced to Snickerdoodles and I fell in love. It's something about the marriage of a crisp yet chewy cookie that gets me every time.
This Snickerdoodle recipe is absolutely amazing! The flavor is clean and filled with cinnamon-sugar goodness you are sure to love. I am a fan of recipes that are simple to make and don't require a ton of complex, hard to find ingredients. - If you do attempt this recipe, please remember to chill the dough as well as the baking sheet. This will prevent spreading and will yield perfectly round cookies.
Snickerdoodle Recipe - Yields 4 Dozen [Adapted From RecipeZaar] :
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon
Directions:
- Preheat oven to 350°F.
- Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an un-greased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled un-greased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.
** Cool dough and pan in between batches**
Follow MTM on Twitter | Add MTM on Bloglovin' | Like MTM on Facebook
