Snickerdoodles

Snickerdoodle recipe from scratch with maria provenzano

....mmmmm Snickerdoodles....

These were one of my favorite types of cookies growing up. (I have to admit that the cookie dough was what really got me) These are always the BEST the day that they are made. They last a good 4-5 days after as well, but there is nothing like having them fresh out of the oven.

These Snickerdoodles are soft with a slight crunch around the outside from the cinnamon sugar coating. The cinnamon makes these so warm and fragrant. Most recipes that I see for snickerdoodles are made with shortening, and I actually made them that way for years. Until recently did I cut out vegetable shortening/oil from my cooking and baking since I found out it is generally hydrogenated soybean oil. Soooo I thought that I would make these with organic butter instead and, I have to admit, I actually like them better with the butter! It creates a much richer taste that I believe compliments the spice of the cinnamon.

Cookie Ingredients

2 3/4 cups flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

Coating:

1/2 cup sugar

1 tablespoon cinnamon

Here's what you do:

*Preheat the oven to 350 degrees

*Sift together flour, cream of tarter, baking soda, and salt; set aside

*In a

stand mixer with paddle attachment

, or

hand mixer

, cream together butter and sugar until light in color and fluffy

*Add eggs one at a time and mix until combined

*Add the flour mixture and mix until just combined; being careful not to over-mix

*Scoop out enough for about a 1 inch ball (I like using a

cookie scoop

)

*Roll into a smooth ball

*Combine the coating ingredients together and mix

*Place the dough into the bowl of cinnamon and sugar; roll to coat evenly

* Place on a parchment-lined cookie sheet

*Bake for 9-11 at 350 degrees; you don't want these too get too golden otherwise they won't stay soft

Snickerdoodles

Ingredients

Cookie Ingredients:
2 3/4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups sugar
2 eggs, room temperature
Coating:
1/2 cup sugar
1 tablespoon cinnamon

Instructions

*Preheat the oven to 350 degrees
*Sift together flour, cream of tarter, baking soda, and salt; set aside
*In a stand mixer with paddle attachment, or hand mixer, cream together butter and sugar until light in color and fluffy
*Add eggs one at a time and mix until combined
*Add the flour mixture and mix until just combined; being careful not to over-mix
*Scoop out enough for about a 1 inch ball (I like using a cookie scoop)
*Roll into a smooth ball
*Combine the coating ingredients together and mix
*Place the dough into the bowl of cinnamon and sugar; roll to coat evenly
* Place on a parchment-lined cookie sheet
*Bake for 9-11 at 350 degrees; you don't want these too get too golden otherwise they won't stay soft

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