Have you started your holiday baking? I know, it just turned December, but remember cookies freeze well and you get a head start on your cookies! My daughter loves Snickerdoodles. We don't make them a lot, if ever. So her choice for the first cookies of the season is Snickerdoodles.
We used the recipe from Food.com. The reason I chose this recipe is that it was simple, it used only butter is and no shortening.
Ingredients:
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 large eggs
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons 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 ungreased 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 ungreased cookie sheet, and bake 10 minutes.
-
Remove from pan immediately.
Suggestions:
- Roll small dough balls, the smaller the better, they flatten out
- This recipe makes a cookie that isn't very sweet, if you want it sweeter, add more sugar to the coating mixture
- The recipe makes about 24 to 36 small cookies, if you need more, double the recipe.
This post is a part of the 2016 Virtual Cookie Exchange. Please take a moment to visit the other blogs participating in the round-up.
Blogs that are participating:
across the top:
My Pinterventures Christmas Candy Cookies
Try it - Like it Snickerdoodles
A Moms Perspective Ginger Bread Cookies
Lydia's Flexitarian Kitchen Ginger Snaps
bottom row:
The Olive Blogger White Chocolate Cranberry Biscotti
Mom Knows Best Peppermint white chocolate brownies
Craftcore Candy Cane Twist Cookies
