Snickerdoodles

Snickerdoodles

More and more I’m trying to cook things from scratch, with ingredients that are pronounceable and simple. Also organic and local, if and when it’s possible.

I’ve made Italian bread, French bread, pizza dough and biscuits from scratch (easier than you’d think!), and this year I plan to make mozzarella and ricotta cheeses too!

Note: I don’t make ALL our bread, but I’ve made some of it. You know, to clarify.

One thing I’ve stopped doing is buying cookies from the grocery store. My kids get to pick a small dessert after dinner (one cookie, one little piece of chocolate, a small bowl of ice cream, etc.), and my 8-year old gets a treat in her lunchbox. Now those cookies I used to buy are baked from scratch on the weekends.

Which also means I get to lick we get to lick the cookie dough bowl, something that’s definitely missed when you buy the cookies from the supermarket.

Snickerdoodles

It’s hard to stray away from chocolate chip cookies. They’re a classic, and I love them. But this week I thought we’d try something different: Snickerdoodles!

Snickerdoodles

Cinnamon sugar, buttery cookie – what’s not to love (especially warm right out of the oven)?

Snickerdoodles
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ½ cup salted butter
  • ¾ cup + 2 tablespoons granulated sugar
  • 1 large egg
  • 1-1/2 cups all-purpose/whole wheat blend flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 400Β°F.
  2. Cream the butter, ¾ cup sugar and egg together with a mixer for 2 minutes. Sift the flour, cream of tartar, baking soda and salt together in separate medium bowl.
  3. Add the flour mixture to the butter mixture and continue mixing for 1 more minute, or until the ingredients are incorporated.
  4. Mix the 2 tablespoons of sugar with the cinnamon in a small bowl. Roll the cookie dough into 1-1/2" balls, then coat them in the cinnamon sugar mixture. Place them on an ungreased baking sheet about 2" apart.
  5. Bake the Snickerdoodles for 8-10 minutes, or until the edges look golden and the tops aren't shiny. Remove the baking sheet from the oven and let the cookies cool for 1 minute before transferring them to a wire rack to cool completely. (Tip: eat a cookie while it's still warm!)
  6. Makes 20 cookies.

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Comments

  1. says

    it’s fantastic you have the little recipe blurb to print! these look fantastic and you’re right–pizza dough etc. is easier than you think! great post!

    • (a)Musing Foodie says

      I start making my recipes printable years ago – it’s just easier for the reader! :-) I love this plug-in in particular. Thanks!

  2. says

    The cookies look so yummy. You should definitely make mozzarella and ricotta soon, I went to a class a few weeks ago and loved it and came home and made both – ricotta is super super easy to make

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