SNICKERDOODLES

Yields 36 Cookies

 

Who doesn’t love a snickerdoodle? A sweet dough rolled in sugar and cinnamon and baked until crispy – yum! 

 

Recently I’ve been borrowing cookbooks from the library and according to the “Joy of Baking,” snickerdoodles have been around since the later part of the 1800s. It seems that these cookies descended from either the Germans or the Dutch. Hmmm my husband is a Dutch-German descendent too, maybe I will nickname him my snickerdoodle!

 

According to my daughter a good snickerdoodle is soft on the inside and crinkly and slightly crunchy on the outside. This recipe nicely fits the bill. I hope you give them a try and let me know how they turn out.

These are some easy cookies to make!

After creaming the butter, sugar and eggs add the dry ingredients.

 

Next form balls and roll them in sugar and cinnamon.

Place them 2" apart on a cookie sheet.

Bake in a 400 degree oven for about 9 minutes.

Wow - the house smells great!

 

INGREDIENTS:

dusting

¼ cup sugar

3 teaspoons cinnamon

batter

1 cup butter (softened)

1 ½ cups of granulated sugar

2 eggs (room temperature)

1 ¾ cups all-purpose flour

1 cup whole wheat flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

PREPARATION:

• Pre-heat oven 400 degrees
• In a medium bowl combine the sugar and cinnamon for dusting.
• In a large bowl cream together butter and granulated sugar, mixing medium for about 2 minutes.
• Add eggs and mix high for 1 minute.
• Sift in all-purpose flour, whole wheat flour, cream of tartar, baking soda and salt – mix until all thoroughly combined.
• Take a bit more than a tablespoon of batter (I use #50 scoop), roll into a ball and roll in sugar/cinnamon dust. Repeat 36 times.
• Place balls on silpat or parchment paper prepared cookie sheet – placing about 2 inches apart.
• Bake for 8-10 minutes.
• Cool for 5 minutes on cookie sheet before transferring to cooling rack.