Snickerdoodles
Difficulty level Easy
I will admit it: I made these cookies because I have never known what they are, only that they have the most fun name possible to say. And they can be made with ingredients that any baker will already have on her shelf, which is a definite plus. These crispy, chewy cookies have a serious cinnamon taste and a creamy flavour. They take no time or effort to make, and are a nice little treat. Make them for a kids party (the recipe called for 3 dozen but made almost SIX), a bake sale, or just to have something delicious and homemade to put in your mouth. They're great with a cup of tea or hot chocolate!
The recipe says to sift the dry ingredients, but I didn't bother. It doesn't make much of a difference, and skipping this step means having one less dish to clean!
INGREDIENTS
| 2 cups | all-purpose flour |
| 2 tsp | cream of tartar |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 1/2 pound | unsalted butter, softened |
| 1 3/4 cups | sugar |
| 2 large | eggs |
| 4 tsp | ground cinnamon |
PREPARATION:
- Put the rack in the upper third of the oven. Preheat to 350°F.
- Mix together the flour, cream of tartar, baking soda, and salt.
- Beat together the butter and 1 1/2 cups of sugar until well combined. Add the eggs and beat. Stir the flour mixture into the butter mixture until smooth.
- Roll the batter into 1 1/4 inch balls with your hands. Roll the balls in a mixture of the remaining sugar and cinnamon and place about 3 inches apart on the pan.
- Bake for 8-11 minutes, until light golden brown on the edges.
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