Saturday, March 10, 2012

Snickerdoodle Cookies

Snickerdoodles are my husband's favorite so these never last long.  They are perfectly buttery and chewy...and highly addictive.  : )

Snickerdoodle Cookies
adapted from Itsy Bitsy Foodies

1 cup Unsalted Butter*, softened
1 1/2 cups Granulated Sugar
2 Eggs
2 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoon Cream of Tartar

Cinnamon Sugar Mix:
4 Tablespoons Granulated Sugar
2 teaspoons Ground Saigon Cinnamon

In a large bowl, cream the butter and sugar.  Add the eggs and beat until just combined. 

In a small bowl, combine the flour, baking soda, salt and cream of tartar.  Add to the creamed mixture and mix until well combined.

In a small bowl, mix sugar and cinnamon.  Use a cookie scoop to make 1-inch balls and roll in the cinnamon-sugar mixture.

Place sugar coated balls on a greased baking sheet.  Bake at 325F for 10 minutes or until bottoms are lightly browned.  Let cool for 2 minutes and remove to a sheet of foil to continue cooling.

Makes about 3 Dozen.

Nutrition Facts: 1 cookie has 105 Calories and 4.8g Fat

*Softened Unsalted Butter is a very important part of this recipe.  If you use a butter spread or if you let the butter melt instead of just being softened - your dough will be too sticky to roll into balls.  If your dough does become too sticky though it can help to drop the dough into the sugar mixture, coat, and then use your hands to roll it into a ball.

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1 comment:

MrsJenB said...

Oh, heavens to betsy. Seriously.

I made a browned butter version of these at Christmas and wowza. I could eat snickerdoodles all day long.