Thursday, September 13, 2012

Snickerdoodle Cookies

First and foremost I have to thank a very sweet person in my life for getting my family hooked on these.  And she shared her recipe too.  We LOVE her cookies and ours just aren't quite the same without her love to go into them. our desire to bake together the other day, Alex and I decided to try a recipe close but not quite the same....and they were still almost as good as hers, but just not quite the same.  I truly think it is the company we are missing!!!  :O)

Snickerdoodle recipe (that was good!)


  • 1/2 cup of butter (1 stick), softened
  • 1/2 cup of granulated sugar
  • 1/3 cup of brown sugar
  • 1 egg
  • 1/2 tsp of vanilla
  • 1 1/2 cups of flour
  • 1/4 tsp of salt
  • 1/2 tsp of baking soda
  • 1/4 tsp of cream of tartar
In addition you will need:
  • 4 tbsp of granulated sugar
  • 2 tsp of cinnamon

  1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed.  We have a Cuisinart mixer and it worked best for us at setting 8.
  2. Add the egg and vanilla next, beat until smooth
  3. In a different bowl combine flour, salt, baking soda, and cream of tartar.
  4. Slowly add the dry ingredients to the wet ingredients and mix on a medium speed.  We found between 5 & 6 worked for us.  
  5. Preheat the oven to 300 degrees.  We also placed our mixed dough in the refrigerator for about 20 minutes to let it set up and rest.  It actually rolls out better when cold, so if you want to leave it a little longer that is OK too.  
  6. In a small bowl combine your sugar and cinnamon to make the mixture to roll the dough into.
  7. Next we began the rolling of our dough.  We like our cookies small, so we rolled only about a tbsp of dough into a ball.  Then you place it into the sugar/cinnamon mixture and coat well.  
  8. Place on a cookie sheet and then take a glass (use real glass, it works better than plastic) and flour the bottom.  Use the glass to press the cookies to a round cookie shape.
  9. Bake the cookies for about 12 minutes, they will look a little uncooked, but this is the best way for snickerdoodles.  I promise let them cool and they will be perfect!!!  Soft and chewy in the center.  

Yields about 2 dozen cookies maybe more, depending on how small you separate the batter.  

Enjoy, we sure did.  Alex likes them best with whip cream served in the middle of two cookies.  Yum Yum!!!

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