Monday, June 11, 2012

Classic Cookie: Snickerdoodle

I made a little snack for the cub scout fishing derby. I made the Coffee Creamer Chocolate Chip cookies and I also went with a classic choice, the snickerdoodle.  Really this is a traditional recipe and I did not come home with any cookies. The cookies are soft and chewy if you remove them from the cookie sheet after 1-3 minutes. They are also a little flat. I might try another recipe that has a little brown sugar just to see how the flavors are different.  ~Bake some snickerdoodles today.  The recipe uses basic pantry ingredients so they are wonderful when you don't have any chocolate chips and want to bake cookies. 


1 1/2 cups plus 2 tablespoons sugar, divided
1 cup butter chilled and sliced into tablespoons
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon


In a large mixing bowl, combine 1 1/2 cups sugar, the sliced butter and eggs.  Beat at medium speed of electric mixer until light and fluffy. About 3 minutes.  Add flour, cream of tartar, baking soda, nutmeg and salt.  Beat at low speed until soft dough forms.
Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven, to 375F.  In small bowl, combine cinnamon and remaining 2 Tablespoons sugar.  Shape dough into 1-inch balls.  Roll balls in cinnamon mixture.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until light golden brown.

Let cool for 1-3 minutes before removing from cookie sheets.  Cool completely before storing.

recipe from Cookies! a cookie lover's collection


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