Next week, my parents celebrate their 50th wedding anniversary. Since my youngest sister is also having her 40th birthday, I decided to go home for an extended visit. Whenever I head out on vacation, I ask my husband if there’s anything he’d like me to bake. He doesn’t take me up on the offer very often, but this time he said some cookies would be nice…you know, for lunches. 😉
I’m somewhat embarrassed to admit this, but I had no idea what a “Snickerdoodle” was until about 5 years ago. I thought it had something to do with a Snickers bar. I didn’t know it was a crisp-on-the-outside, chewy-on-the-inside, delicious cinnamon-laced cookie. I also had no idea, that it’s usually served during Christmas. Fortunately, my husband probably still has no idea, so that’s what he’s getting. Easy-to-make and even easier-to-eat Snickerdoodles. (What’s with all of the dashes in the post?)
Makes 40 cookies
1 cup (226 g) unsalted butter (room temp)
1½ cup (330 g) sugar
2 large eggs (room temp)
1 teaspoon vanilla extract
3 cups (408 g) unbleached all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
Cinnamon Sugar Coating
3 Tablespoons sugar
1½ teaspoon ground cinnamon
Cream the butter and sugar until light and fluffy. Lightly beat the eggs and vanilla in a small bowl and add to the butter mixture. Combine thoroughly.
In a separate bowl, whisk the flour, cream of tartar, baking soda, baking powder, cinnamon and salt. Add to the wet ingredients and mix until combined. Chill for at least 1 hour.
TIP: If I have to refrigerate batter before baking, I will write the oven temperature and time to bake in Sharpie. This way I don’t have to pull out the laptop to look up the recipe again.
Preheat oven to 375°. Line baking sheet with parchment paper or cooking spray. In a small bowl mix together the cinnamon sugar-coating. Use a small scoop, shape the dough into balls, and then roll around in the coating, covering completely. Place cookies 2″ apart on baking sheet. Flatten slightly so cookie will bake evenly.
Bake at 375° for 8 minutes or until cookies are lightly browned. Let cool on baking sheet for a couple of minutes and then transfer to a rack to cool completely. Enjoy!