April 16, 2015


Do you like Snickerdoodles?  They are my second favorite cookie.  Chocolate Chips Cookies take the number one spot.  

  During Holy Week this year, I was thinking about a particular Holy Week years ago when my sons were just little boys, and I made Snickerdoodles for us.  This sweet reminder inspired me to make them for the first time in years. 

A little tip for all you cookie lovers out there.  Store the cookie dough in an airtight container in the refrigerator and bake six or so at a time (or even fewer).  That way you can have your cookie fresh from the oven.  Warm, delicious sweetness.  The dough will keep for a few days.

These little beauties will be given away this evening to family we are having dinner with.  'Cause we really don't need the temptation!


1 cup butter, room temperature
1-1/2 cups sugar
2 large eggs, room temperature
2-3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

For rolling cookie dough in:

Equal amounts of sugar and cinnamon

Preheat oven to 350 degrees F.

Cream butter in a stand mixer, and sugar and eggs and blend thoroughly.
In a separate bowl, combine flour, cream of tartar, baking soda and salt.
On low speed of mixer, beat dry ingredients to butter, sugar and egg mixture.
Chill dough in refrigerator for 30 minutes.

Mix together sugar and cinnamon.

Using a medium-size cookie scoop, scoop dough and roll into balls.  Roll dough balls in the sugar and cinnamon mixture.  Place on an ungreased cookie sheet and bake for 15 minutes.   (You can make smaller or larger cookies, but you will need to adjust the baking time. )

Serve to family and friends!


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