Now, I will SWEAR I put this blog post up once already, but - church musician and it IS December, too, so I really should know better than to swear to anything right now, lol!
Family favorite recipe of snickerdoodles going up [again], then!
A note on the cinnamon-and-sugar for rolling the cookies in before you bake them:
I didn’t measure. I never do. If you’ve got a larger pan, you’ll need more to be able to roll your cookies.
I used about 3/4C of white sugar, here, and maybe a couple tablespoons of cinnamon? This is about what it looked like, both before and after I mixed it up!
SNICKERDOODLES
Ingredients:
3/4C melted butter (that’s 1 1/2 sticks)
1C white sugar
2 eggs
2t vanilla
2t cream of tartar
1t baking soda
1/2t salt
White sugar and cinnamon to roll the cookies in
In a large bowl, stir together the melted butter and sugar until smooth. Add in eggs and vanilla, and whisk until smooth and slightly thickened.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Fold the flour mixture into the wet ingredients until just combined; I usually do that in two parts. Chill the dough; an hour or two is okay, or I have chilled it overnight, too.
When you are ready to bake the cookies, preheat your oven to 375.
Blend white sugar and cinnamon in a pie pan or other shallow dish. Roll the dough into balls about the size of unshelled walnuts, and roll in the cinnamon/sugar until coated. Bake at 375 for 10 minutes on parchment paper (my preference) or an ungreased cookie sheet (if you just enjoy doing dishes like that!).
You want to bake them until the edges are golden and the centers are just set. It took 10 minutes exactly in my oven, but I would suggest setting your timer for 8 minutes the first time to check them then!
EDITED TO ADD: Even food bloggers have ‘fails,’ of course!
Space these babies out on your cookie sheet. They spread out a good bit while cooking, lol!
