Snickerdoodle Recipe
December 3rd, 2006 by Bernadette FlynnThis is the recipe for the cookies I made for this year’s Cookie Exchange. The recipe is from The Joy of Cooking’s Christmas Cookie Cookbook. The recipe will make about 3 dozen cookies depending on the size you make them (and the ones you “taste test” while baking…wink wink).
Happy Baking!
Preheat oven to 350ยบ F. Grease cookie sheets.
Sift together:
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Using an electric mixer, beat together until well blended and fluffy:
1 cup unsalted butter, softened
1 1/2 cups sugar
Add and continue beating until well blended and smooth:
2 lg eggs
Beat flour mixture into butter mixture until smoothly incorporated. Pull off pieces of the dough and roll between the palms to form generous 1 1/4 inch balls (I use a scoop, like a mellon baller, so I don’t have roll the balls and get my hands all yuck, not to mention the fact that it is so much quicker)
Roll ( I put the mixture in a tupperware container and gently shake the mixture over the balls…alot less messy than actually rolling) in a mixture of :
1/4 cup sugar
4 teaspoons cinnamon
Space about 2 3/4 inches apart on sheets. Bake, 1 pan at a time, in the upper third of the oven for 8-11 minutes, or until cookies are light golden brown around the edges. Rotate sheets halfway through baking for even browning.
(These cookies come out quite flat, and according to the picture in the cookbook, that is how they are supposed to be, so don’t be discouraged if they ‘deflate’ after you remove them from the oven.) Transfer sheets to cooling rack and let stand until cookies are firm up slightly, 1 to 2 minutes. Then, transfer cookies to wire racks and cool thoroughly. Cool cookies sheets between batches or cookies may spread too much. (The cookie sheets do NOT have to be completely cooled. I used 2 sheets and while one cooled, one was in the oven). Store, airtight, for 10 days, or freeze for up to one month.
ENJOY!
