Wednesday, December 3, 2008


Another recipe perfect for this time of year, Snickerdoodles are a loved holiday treat. Their characteristically cracked surface makes them easily spotted on many holiday tables. Snickerdoodles can be made soft or crisp depending on your taste. I prefer my Snickerdoodles to be crisp so I will make smaller balls of the dough for each cookie and will cook them a bit longer. For a softer cookie use more dough per cookie and let them bake for less time. This is another cookie that needs to be rolled out, so it should chill for at least an hour to be easily worked with. Enjoy!

1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
4 Tablespoons granulated sugar
1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees F. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are golden. Transfer cookies to a wire rack to cool.

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