Snickerdoodles2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
3 tablespoons sugar
2-3 teaspoons cinnamon
Preheat the oven to 375
In a large bowl, sift together the flour, cream of tartar, baking soda, and salt.
In a mixing bowl, cream butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time, beating after each addition. Add in the flour mixture and combine.
Wrap dough in plastic wrap and place in the refrigerator to rest for at least 1 hour. Cut dough with a bench scraper or knife into walnut sized pieces and roll into balls.
In a small bowl, combine the 3 tablespoons sugar and cinnamon.
Roll the balls in the sugar mixture and place 2" apart on a parchment lined baking sheet.
Bake for 8-10 minutes. Cool 2 minutes and then move to a wire rack to cool completely.
is this the recipe from martha stewart cookie magazine? I want to make some snickerdoodles too.
ReplyDeleteRandi,
ReplyDeleteNo - I have not tried that one yet! It's on the list though!
i just checked the recipe, and yours is the same except for the cream of tarter.
ReplyDeleteSugarbelle - If you do try them - please let me know!
ReplyDeleteJust a personal opinion, but snickerdoodles have to have cream of tarter in them - it gives them a wonderful bite, besides being a leavener.
ReplyDeleteThe recipe from Martha's Holiday cookie magazine is slightly different from that. They do turn out wonderfully.
ReplyDeleteSnickerdoodles
(from Martha's Holiday Cookies 2005)
makes about 20 (or 40, if you make the balls very small)
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons ground cinnamon
1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.