They deserve to be the first recipe on the new site.
I learned how to make Snickerdoodles from my great-grandmother Dearie. She was lots of fun and her house always smelled of freshly baked bread. We had a special bond, she would teach me anything I asked to learn.
The first time I remember making these cookies was at Dearie's house, I was about 5 years old. These are great cookies to make with little ones as they will get bored before the batch is done, and the dough is very forgiving. Simply roll the dough, stick it into an airtight container. and toss them in the fridge. They'll store for up to 3 weeks.
Let's get straight to the recipe.
Note: Sugar means granulated (or white) sugar, Butter means salted butter, but you can use unsalted. If you do not have a mixer, don't despair. Simply melt the butter, and beat with a wooden spoon. Trust me, it can be done and the cookies will still taste great.
Groceries Needed:
1
cup
|
butter,
softened or melted
|
1½
cups
|
sugar
|
2
|
eggs
|
2¾ cups
|
all-purpose flour
|
2
tsps
|
cream
of tartar
|
1
tsp
|
baking
soda
|
¼
tsp
|
salt
|
Cinnamon-sugar
Mixture
½
cup
|
sugar
|
3
tblsp
|
cinnamon
|
(mix to your taste)
Directions:
1.
|
Preheat
the oven to 400°F.
|
2.
|
In
a separate bowl, mix the flour, cream of tartar, baking soda and salt.
|
3.
|
Cream
together butter and sugar until well blended.
|
4.
|
Place
the mixer on slow and beat in eggs.
|
5.
|
Stir
in BY HAND, using a wooden spoon, the flour, cream of tartar, soda and salt
until very well mixed. Roll dough into small balls (about the size of
walnuts) and roll in cinnamon-sugar mixture.
|
6.
|
Place
on lined or greased cookie sheet and bake 8 to 10 minutes. I usually pull
mine out at 8 minutes.
|
These
cookies are amazing right out of the oven. Depending on how large you roll your
cookies you will get about 5 dozen, I can’t promise you’ll end up with that
many when you are done as they have a habit of disappearing quickly.
