Saturday, June 12, 2010

Soft and Chewy Snickerdoodles

Here's a second Snickerdoodle recipe I have come across. I made these for my roommates while studying abroad in Athens, Greece and don't think they lasted past our first day of finals. I didn't have cream of tartar available in Greece so I used baking powder as a substitute for the combined baking soda and cream of tartar, which turned out great. If you would prefer to follow like this, use 4 t baking powder in place of the 2 t cream of tartar and 1 t baking soda.
With their chewy texture and sweet crunch of the outer coating of cinnamon and sugar, these cookies have become a fan-favorite, and the recipe being incredibly easy makes them even sweeter! Enjoy with a glass of milk or some peppermint tea.

1 c butter
1 1/2 c sugar
2 eggs
3 t cinnamon
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/4 t salt
3 T sugar and 1 t cinnamon for coating

Preheat oven to 350 F. Mix butter, 1 1/2 c sugar and eggs in large bowl. Combine flour, 3 t cinnamon, baking powder, and salt in separate bowl. Blend dry ingredients into butter mixture. Chill dough and ungreased cookie sheet in fridge for at least 10 minutes. After chilling, scoop 1 inch balls of dough into cinnamon sugar mixture and roll to coat. Place on chilled cookie sheet. Bake around 10 minutes or until golden. Enjoy!