Snickerdoodles
Cookies might just be my absolute favorite things to bake (though scones are a close runner-up). I have tried my hands at countless creative cookie recipes, yet, I still haven’t made some of the classics. Well, today I’m able to check a quintessential cookie recipe off of my “never made” list- the snickerdoodle. I might not have made a snickerdoodle before these, but I have certainly eaten my fair share and I have to say, these are by far the best that I have ever had. This recipe comes from Smitten Kitchen who adapted it from Martha Stewart.
Snickerdoodles
recipe from here
ingredients:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar, plus more if needed
- 2 tbsp ground cinnamon, plus more if needed
- 2 large eggs
- Preheat the oven to 400 degrees. Move a rack to the top third of the oven, and one to the bottom third. Line two baking sheets with silicone baking mats or parchment paper; set aside.
- Mix together flour, cream of tartar, baking soda, and salt, and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups of sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs and beat until combined.
- Slowly add in dry ingredients and beat until combined.
- In a small bowl, combine remaining 1/4 cup sugar and the cinnamon.
- Use a small cookie scoop to form balls of the dough and roll them in the cinnamon-sugar. Place them about 2 inches apart on prepared baking sheet.
- Bake for 10 minutes (rotating the baking sheet halfway through) or until the cookies are set in the center and begin to crack.
- Cool on cookie sheet for 5 minutes and then transfer cookies to a wire cooling rack. Cookies can be stored in an air-tight container for up to a week.
