Monday, January 26, 2009
The first time I had ever a snickerdoodle was when a good friend of mine came to Tucson for a visit and brought cookies from her mom. Don't be shocked when I tell you that I was about 19 at the time. Apparently, snickerdoodles just weren't to be found in my childhood and that is a shame because they are delicious. And I don't even really care for cinnamon! I have got to stop baking cookies with ingredients I think I don't like. But here is a snickerdoodle recipe from my handy-dandy Better Homes & Gardens, 14th edition cookbook. Also, best cookie name. Ever.
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar (lacking this ingredient, a quick google search told me I could sub in three times the called for amount with lemon juice; that would be 3/4 teaspoons lemon juice)
1/2 teaspoon vanilla
1 1/2 cups flour
2 tablespoons sugar
1 tablespoon ground cinnamon
In a medium mixing bowl beat butter with an electric mixer for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar (lemon juice). Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees. Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake 10 to 11 minutes or until edges are golden. Transfer to a wire rack and cool.