Snickerdoodles

snickerdoodles (428x345)

These are some of my all time favorite cookies.  I’ve made this recipe countless times.  I like my snickerdoodles crisp and crunchy so I bake them a little longer (9 – 10 minutes), but if you like a softer cookie, don’t bake them that long.  When I make these snickerdoodles, I roll the dough a bit smaller than the recipe describes in order to have more cookies (even though they are a bit smaller) in the end.  These snickerdoodles keep really well and withstand being shipped across the country.

Snickerdoodles

2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1/4 cup sugar
4 teaspoons cinnamon

Preheat oven to 350 degrees.

Combine the 1/4 cup sugar and 4 teaspoons cinnamon in a bowl and set aside.

In another bowl, sift together flour, cream of tartar, baking soda, and salt. set aside.  Using an electric mixer, beat the butter and 1 1/2 cups sugar together until well blended and fluffy.  Add the eggs and continue beating until well blended and smooth.  Beat flour mixture into butter mixture until smoothly incorporated.

Pull off pieces of the dough and roll between the palms to form generous 1 1/4-inch balls.  Roll the mixture in the sugar and cinnamon mixture and place on cookie sheets, about 3 inches apart.

Bake, 1 pan at a time, in the upper third of the oven for 8 to 11 minutes, or until cookies are light golden brown around the edges. Rotate cookie sheet halfway through baking for even browning.

Transfer sheets to wire racks and let stand until cookies firm up slightly, 1 to 2 minutes.  Then transfer the cookies to wire racks and cool thoroughly.  Cool cookie sheets between batches or cookies may spread too much.

Store cookies in an airtight container for up to 10 days or freeze for up to 1 month.

Recipe source:  Joy of Cooking Christmas Cookies by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker (Scribner, 1996).

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