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!

Light and Fluffy Snickerdoodle Cookies

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.

Comments

Moist Cake With Tart Cherries

This is a traditional Serbian cake served with coffee (or any beverage) in many Yugoslavian households. This recipe has been in our family for a very long time. Moist and not too sweet, it is always made with tart cherries as it was with generations beforehand. Delicious! The Serbian name is “Višnjak Torta” – Cherry Cake Moist Cake With Tart Cherries 3 cups all-purpose flour 2 Tsp baking powder ¼ Tsp salt 3 eggs 1 ¾ cups sugar 2 Tsp vanilla 1 cup buttermilk* ½ cup vegetable oil 2 cups frozen tart cherries thawed** 2-3 Tbsp flour Powdered Sugar for Dusting Preheat oven to 375 F. Have a greased 9”x13” baking dish ready. In separate bowl, mix flour, baking powder and salt. Using a stand mixer, mix eggs, sugar, and vanilla until pale and well combined. Then add buttermilk and oil, and mix. Gradually add the flour mixture. Mix on low speed. Will be thick consistency, muffin like batter. Place thawed and drained cherries in their own bowl. Add about 2 Tbsp of flour and s

The Magnificent Zebra Cake

When I first saw this recipe on Farida's Azerbaijani Cookbook blog, I was intrigued and my first thought was "no way!" But it is possible. Really! The cake is not only delicious, but beautiful to look at. It is a perfect pairing with coffee or tea or wine, you decide. The consistency is somewhere between pound cake and cake. The secret to making this cake is to just keep pouring the batter in the middle of the pan. After the batter is divided and one part made into chocolate batter, I use a 1/3 measuring cup for each batter and keep rotating. You start in the middle, pour the first yellow batter, then pour the other chocolate batter on top of that in the middle. Keep repeating until all the batter is gone. I have found that using a 1/3 cup makes the zebra lines more pronounced. The Magnificent Zebra Cake Ingredients: 4 large eggs, at room temperature 1 cup granulated sugar 1/3 teaspoon vanilla 1 cup milk, at room temperature 1 cup vegetable oil 2 cups unb

Apricot Almond Ruglach

Recipe adapted from the book Desserts ( Random House of Canada, 1998) by Bonnie Stern, Canada’s top food authority. Falling in love with a cookie is not difficult to do. Falling in love with a cookie that is so easy to make and delicious, well, that's icing on the cake. The ruglach cookie (aka: rugelach) is one of my favorite cookies. There is something about it that reminds me of times-gone-by. Sure we all love our chocolate chip/sugar/snicker-doodle cookies that can be whipped up with our eyes closed. But the ruglach is delicate and sweet and you can picture grandma making it in the kitchen....tirelessly working for hours to make these cookies! Oh how.... awwwww it is! The truth is, my grandmother never made these cookies. They are not even from my heritage. I was born in Yugoslavia and I believe the ruglach cookie is from Jewish decent. Does it matter? Nope! I am not a cookie discriminator. And the best part, these cookies are so easy to make that you will start to mak

Blue Lane Cookies

Search This Blog