Snickerdoodles (Adapted from CL)For the dough
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
For the coating
1/3 cup granulated sugar
1 1/2 teaspoons cinnamon
For the dough
Preheat oven to 400
In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
In a large mixing bowl, beat together butter and sugars until light and fluffy. Mix in egg and vanilla. Add flour mixture and mix just until combined. Use a tablespoon cookie scoop to portion out the dough - roll pieces into balls.
For the topping
In a shallow dish, stir together granulated sugar and cinnamon. Roll balls in sugar mixture and place them on parchment lined baking sheets. Bake until golden and the tops crack, about 8-10 minutes. Remove and let cool for 1 to 2 minutes on the cookie sheet before moving the cookies to a wire rack to cool completely.
Makes about 26 cookies.
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I've been making Snickerdoodles without the cream of tartar for years now. My boyfriend prefers them without.
ReplyDeleteI don't know if they are still Snickerdoodles without it or just cinnamon-sugar cookies but . . . people scarf them up all the same!!
Tracy - Good point, call them what you will as long as they taste good!
ReplyDeleteJust made these and the dough was very crumbly and dry. Therefore, as I suspected the cookies were also. I am wondering if the recipe should have had 2 eggs not 1?
ReplyDeleteAnon - 1 egg is correct.
ReplyDeleteHow did you measure your flour?