Snickerdoodles

One of my favorite Chrismas presents this year was the Betty Crocker Cooky Book.  I used to cook from this book when I was young so there is a bit of nostalgia but also I just love the retro style in the writing and photos.  It is entertaining to read.

 

I also appreciate the very simple, straightforward recipes.  Mix this, add that and bake.  Decidely non-fussy.

These Snickerdoodles are so simple but also so good.  They did not last long in our house.  With these both Dan and I prefer them more on the soft end of the spectrum so I kept the baking time to the minimum. My biggest adjustment was to use all butter instead of part shortening and part butter.

 

Snickerdoodles

Adapted from Betty Crocker Cooky Book

• 1 cup butter (softened to room temperature)
• 1 1/2 cups sugar
• 2 eggs (at room temperature)
• 2 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp soda
• 1/4 tsp salt
• 2 Tbsp sugar
• 2 tsp cinnamon

Heat oven to 400 degrees.

In a small mixing bowl sift together flour, salt, soda, cream of tartar and set aside.

Mix butter and sugar.  Then mix in eggs, one at a time, thoroughly. Stir in flour mixture.

Shape dough in 1" balls; using a scoop helps keep the size consistent and speed this up.  Roll the balls in mixture of sugar and cinnamon; use organic cane sugar for a bit more texture than granulated sugar.

Place 2' apart on ungreased baking sheet; bake 8 to 10 minutes, they will be a light color.  If your oven is tempermental like mine keep an eye on them at 7 minutes.  Don't over-bake for a soft cookie!

Makes 5-6 dozen.

Enjoy!

~Tara