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If I had to choose the one cookie recipe that I think would please everybody, it would be Snickerdoodles.  Soft, buttery, and covered in sugar and cinnamon.

No worries about someone who doesn’t like chocolate, or those who may have a tree nut allergy.  These are great with coffee, tea, warm cider, on winter days, on warm days, well they are great no matter when or how you serve them.

Snickerdoodles are one cookie you can bet will always be on my Christmas cookie gift platters.

I have been making these since I was old enough to be allowed to use the oven.  No idea where the recipe came from, as it is one of those scraps of paper I have carried around forever.  If I had to guess it came from a Betty Crocker or Pillsbury cookbook I had access to along the way.

I did not start collecting cookbooks until I had a house and kids of my own.  But once I was in that position, I was more like a cookbook hoarder.  But at some point, the collection truly did get unwieldy, so I had to start writing the recipes I wanted to keep and giving the cookbooks to Good Will or other avid cookbook readers.

Some days I really wish I had kept those cookbooks.  But, back then, I had no idea I would be writing a food blog, the internet wasn’t even invented yet.

I tend to use salted butter in my cookie recipes.  I know there is plenty of information out there that contradicts this, but it is what I always have on hand so it is always what I use.  I never add salt to my cookie recipes unless I am using all shortening, and I haven’t done that since I was a young cook on a tight budget.

Even my German Almond Cookies that should use all lard, has half butter in them.  If you prefer using unsalted butter in your baking, and a lot of folks do, just add 1/2 teaspoon of salt to any of my cookie recipes.

1 cup Butter, softened
1 1/2 cups white sugar
2 Eggs
1 teaspoon Vanilla
2 3/4 cups All Purpose Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/4 cup additional White Sugar
3 teaspoons Cinnamon, divided

Preheat oven to 400°F.

In a large bowl, cream together butter and sugar, until light and fluffy.

Beat in the eggs, one at a time, stopping to scrap down the sides and bottom of the bowl between eggs.

In a small bowl, combine flour, cream of tartar, and baking soda.

Add this mixture to the butter mixture and blend just until combined. Over mixing makes cookies tough.

Combine 1/4 cup of sugar with 2 teaspoons of cinnamon in a wide container.

Using a cookie scoop, drop a few rounds of dough into the sugar and cinnamon mixture.

Roll dough rounds until completely coated with sugar and cinnamon.

Place on baking sheet about 2 inches apart.

After half of the dough has been rolled in sugar and cinnamon, add the last teaspoon of cinnamon. This will keep cinnamon in the sugar mixture until all cookies are rolled. If added too soon, you will have too much cinnamon in the beginning and not enough cinnamon at the end.

Continue rolling dough rounds.

Bake cookies at 400°F for 8 to 12 minutes or until edges of cookies are light brown.

Remove from oven.

Allow to cool on baking sheet for 1 to 2 minutes.

Remove cookies to a counter lined with aluminum foil or a baking rack. Allow to cool completely before attempting to stack.

Other Holiday Goodies We’re Cooking

Molasses Cookies

Pecan Tassies

Pumpkin Cookies

Pumpkin Bread

Simple Thanksgiving Dressing

Soft and buttery cinnamon and sugar coated cookies. Perfect for gift giving, or hoarding for yourself.

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