Snickerdoodles
1 cup softened Butter
1 1/2 cups Sugar- I sometimes use 1/2 brown sugar!
2 large Eggs
1 tsp Vanilla
2 3/4 cup Flour
2 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/2 teaspoon Salt
In a small bowl mix together:
1/4 cup Sugar
1 Tbsp Cinnamon- sometimes I add a bit of nutmeg!
Preheat oven to 350 degrees.
Cream butter and sugar thoroughly until light and fluffy.
Add the eggs and vanilla.
Mix flour, cream of tartar, baking soda and salt and add to the butter mix.
Form the dough into a round log and wrap the dough in wax paper. Refrigerate for at least half an hour. Cut the log into even pieces, depending how large you want them and roll into nice balls. I like them about an inch wide. The heat from your hands will make them slightly sticky and they will coat well. Drop them into the cinnamon-sugar mixture and ensure the cookie balls are completely covered.
Bake for 9-11 minutes for 1"balls. Let cool for several minutes on baking sheet before removing from the pan.
1/4 cup Sugar
1 Tbsp Cinnamon- sometimes I add a bit of nutmeg!
Preheat oven to 350 degrees.
Cream butter and sugar thoroughly until light and fluffy.
Add the eggs and vanilla.
Mix flour, cream of tartar, baking soda and salt and add to the butter mix.
Form the dough into a round log and wrap the dough in wax paper. Refrigerate for at least half an hour. Cut the log into even pieces, depending how large you want them and roll into nice balls. I like them about an inch wide. The heat from your hands will make them slightly sticky and they will coat well. Drop them into the cinnamon-sugar mixture and ensure the cookie balls are completely covered.
Bake for 9-11 minutes for 1"balls. Let cool for several minutes on baking sheet before removing from the pan.
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