Tuesday, April 27, 2010

Light and Fluffly Snickerdoodle Cookie

I will be the first to admit I wasn't a fan of the snickerdoodle cookie. I always thought cinnamon and sugar were meant for cinnamon rolls or donuts from the apple cider mill, but for some reason, never a cookie! That is until I came across this wonderful recipe. I found it at The Ginger Cook. She was convincing and I had to make it.

This recipe yields such a delicious cookie, that I don't need any other snickerdoodle cookie recipe - ever. It was so quick and easy to make. The kids helped too. Just lovely!


Ingredients:
  • 2¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 2½ teaspoon vanilla extract
  • 3 tablespoons sugar
  • 2 tablespoon cinnamon
Directions:

1. Preheat oven 350 degrees and line baking sheets with parchment paper.
2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl. Set aside.
3. Cream together the butter and sugar until pale and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla.
6. Gradually stir in the flour mixture, mix on low just until the flour is blended.
7. Mix together the sugar and cinnamon in a separate small bowl.
8. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat. If you find it difficult to work with the dough, refrigerate it for 15-30 minutes and then roll into balls.
9. Place on cookie sheet about 2 inches apart and bake for 9-10 minutes. I don't chill my cookie sheets in between baking, I just make sure they are not hot when I put the next batch on them.
10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack.

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