Sunday, November 20, 2011


I have never ever made snickerdoodle cookies. I don't even remember having them as a child. These were hands down the best cookies I made during my cookie extravaganza last weekend. They were soft and delicious! Go make these now! 5/5

Snickerdoodles-adapted from Tasty Kitchen
Total Time: 20 Minutes
Makes 24 Cookies
  • 1 1/4 cup flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla
For the Cinnamon Sugar
  • 4 teaspoon cinnamon
  • 1/4 cup sugar
Preheat oven to 375 degrees. Grease cookies sheets, or line them with parchment paper. Set aside.
Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside.
Cream butter and both sugars on medium speed for several minutes until it is light and fluffy. Add the egg and vanilla and mix to combine.
Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.
For the cinnamon sugar, stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls slightly with the palm of your hand.
Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes fir a crispy cookie. Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool.

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