Tuesday, May 22, 2012

Snickerdoodles

Two things have been brought to my attention lately:
1. My blog needs more love and attention
2. There is no Snickerdoodle recipe to be found here

Well, it's easy enough to fix the Snickerdoodle issue. As for carving out more time for my blog, we'll see. I have a cute little man (just graduated from preschool, yes I cried) and a darling Baby Strawberry (who is now closer to 3 than 2 my husband pointed out) and while I always make time to bake with them, I don't always make time to photograph/upload/blog about our adventures. I'm sorry.

Back to business- these cookies are amazing. This is another fabulous Barb recipe. My original copy calls for cream of tartar or to substitute with powder and soda- I much prefer them this way. I'm also a crazy snob about only using butter in cookies BUT I like to make these with a little Crisco (half and half? 1/4? Whatever you like.) They hold up a little better in the oven.

The end product is a chewy, delicious cookie just like every kid wants to pull from the cookie jar. Add a little sprinkles to the cinnamon sugar to make them feel fancy or enjoy them as is. They're a tried and true favorite around here.

PS One time, I wanted to dye these pink for Valentine's day but didn't want to make them pink covered in brown cinnamon- so I added a little cinnamon extract to the batter after the eggs then just rolled them out in sugar. Same taste but a different look- I love a versatile recipe!

Snickerdoodles
from Barb Sperry
 
 
1 Cup Butter, Barely Softened (you can use up to half original Crisco for firmer shape)

1 ½ Cups Sugar

2 Eggs

1 teaspoon vanilla

2 ¾ Cups Flour

1 teaspoon Baking Powder

1 teaspooon Baking Soda

¼ teaspoon Salt

¾ Cup Cinnamon Sugar, for rolling


Preheat the oven to 350.


Cream sugar and butter until light and fluffy. Add eggs and vanilla and beat for one minute. Add the dry ingredients and carefully mix until just combined. Scoop into ball and roll in cinnamon sugar.


Bake on Silpat lined sheet for 7-9 minutes (alternately- grease and line a standard cookie sheet).
Cool and enjoy. These cookies freeze well before or after being cooked (if you decide to freeze the dough, hold off on the cinnamon sugar until you are ready to bake them).