Snickerdoodle Cookies

      My family had just pulled out a few snickerdoodle cookie dough balls from the freezer a couple days ago. we baked them up, and needless to say, they are now gone. Sitting happily in the contented tummies of my family.


Snickerdoodle Cookies
Ingredients: 
  • 1/2 cup butter
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/4 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 2 Tablespoons sugar
  • 1 tsp. ground cinnamon
Directions:

Preheat your oven to 375º. In a mixing bowl beat butter with an electric mixer on med. to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour. **                                                Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.

**It also works to make these as normal drop cookies. Still shape them into balls, but no need to chill it in the fridge if you’re in a crunch for time. I almost never do.  


Quick tip: Prepare these cookies way ahead by placing dough balls evenly on a cookie sheet and freezing them in the fridge until solid. After they are frozen feel free to move them into a ziplock baggie or freezer container. Bake up according to directions above. ↑

For a little different variation in your life check out my Snickerdoodle Cupcake recipe! Enjoy, and, as always…

Au Revoir,

Anne

“Do small things with great love.”

-Unknown

This recipe is slightly adapted from the Better Homes and Garden, New Cook Book.

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One thought on “Snickerdoodle Cookies

  1. Pingback: Snickerdoodle Cupcakes | The Polka Dot Concept

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