I have so many blogs written in my head that I need to type up… I need to seriously catch up!! But, here’s the tastiest one of them all, so we’ll begin there.
Last week, I promised my friend Steph of Lovestitches that I would send her a recipe for Snickerdoodle cookies. Well, I can’t just go and send the recipe without making a batch of them can I?!
Off to the kitchen in the early morning 80 degree “coolness” I went. Of course, they came out as tasty as ever! And so, I am passing my recipe on to you all. These are excellently soft cookies that go perfectly with a scoop of vanilla ice cream! Or, better yet, bake them a minute longer to crisp them up a bit and sandwich the ice cream between two cookies to make a homemade ice cream sandwich. Mmmm!!
Makes about 3 dozen cookies
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 2 large eggs
- 2 sticks of unsalted butter, softened (1/2 pound)
- 1 1/2 cups granulated sugar
- Separate 1/3 cup granulated sugar
- 4 tsp. cinnamon
- Preheat oven to 350 degrees
- Grease two large cookie sheets and set aside
- Wisk or sift together first four ingredients and set aside
- Wisk together 1/3 cup sugar and cinnamon on a plate or in a bowl and set aside
- In a mixer, beat butter and 1 1/2 cups sugar until fluffy
- Add eggs, one at a time to the mix
- Add flour mixture, half at a time and stir until nice and smooth
- Take small pieces of the dough and roll into balls (this is the fun but messy part!)
- Roll in the cinnamon sugar mixture and place on cookie sheet, keeping about 3 inches between each ball of dough. I usually put 8 cookies per sheet since these will spread out a lot.
- Bake for 8 to 10 minutes, turning the sheets at the halfway mark.
- Allow cookies to cool on sheet for a minute or two before transferring to a cooking rack.
- Allow cookie sheets to cool completely before doing the next batch.