Snickerdoodles...

in the oven...

 

Recipe....

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: American

Keyword: snickerdoodle cookies

Servings: 24

Equipment

 

kitchenaid mixer

baking sheet

parchment paper baking sheets

measuring cups and spoons

spatula set

turner

cookie scoop

 

Ingredients

 

1 cup Unsalted Butter (softened)

1 1/2 cups Sugar

2 large Eggs

2 teaspoons Vanilla

2 3/4 cup Flour

1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)

1/2 teaspoon Baking Soda

3/4 teaspoon Salt

 

Cinnamon-Sugar Mixture:

 

1/4 cup Sugar

1 1/2 Tablespoons Cinnamon

 

Instructions

 

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

Stir in flour, cream of tartar, baking soda, and salt, just until combined.

In a small bowl, stir together sugar and cinnamon.

If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

Done