July 22, 2012

A classic Snickerdoodle

Just a quick post today, nothing super fancy but still super yummy. Back when I was in college, I would make these cookies whenever I needed a quick baking fix but hadn't yet gone out to buy ingredients. It's a step above a sugar cookie and they're so easy to make with whatever you have on-hand.

The classic flavors of a snickerdoodle rolled in sugar and cinnamon always send me tumbling back to the cookie jar for more of these. 

Simple, but yummy. I like to make mine super super soft - melt in your mouth good! Perfect for a quick weekend baking adventure!

Snickerdoodle Cookies

2 sticks of butter, room temperature
1 1/2 cups sugar
2 eggs
2 2/3 cup flour

2 teaspoon cream of tarter
1 teaspoon baking soda
**here's a trick - don't have cream of tarter? just omit the baking soda and the tarter, replace with 3 teaspoons baking powder**

3 tablespoons sugar
3 tablespoons of cinnamon

Preheat your oven to 350. Cream sugar and butter and add in eggs one at a time. Sift together flour, cream of tarter, and baking soda (or baking powder if you're replacing it). Incorporate into your butter mixture. Stick your dough in the fridge for 10-15 minutes and then roll out into 1 inch balls. 

Mix your sugar and cinnamon together in a bowl and then roll each of your dough balls into this mixture. Bake about 2 inches apart on a baking sheet for about 7-10 minutes. I'm going to be honest, I usually do 7 minutes or so and then let the carry over cooking to the rest, guarantees the cookie to be super super soft!



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