Friday, June 26, 2009

The powerful pee-wee

Snickerdoodles are one of those cookie recipes that I have always wanted to try. My mom never made them when we were little, so I kind of thought maybe they were difficult to bake or hard to get right. Well it turns out they are just like sugar cookies, but they are coated in cinnamon and sugar instead of just sugar. Oh, and they use cream of tartar which is kind of like baking soda (you can find it in the spice/baking aisle.) Other than that, they are pretty much just sugar cookies.

The recipe happens to be the first one that came up on and I have to say, I love that website. It's great because you can change the number of servings you want to end up with and it does all of the math for you. Much easier than figuring out how to measure 1/16 of a cup! The cookies ended up being super easy and mad tasty. These are definitely going in my cookie arsenal.

Snickerdoodles (from All Recipes, by Beth Sigworth)
Makes 24 cookies
  • 1/2 cup butter (1 stick), softened
  • 3/4 cup and 1 tablespoon white sugar, divided
  • 1 eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups and 1 tablespoon all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 400 degrees.
  2. Cream together butter, 3/4 cup sugar, egg, and vanilla.
  3. Blend in the flour, cream of tartar, baking soda, and salt.
  4. Shape dough by rounded spoonfuls into balls.
  5. Mix the tablespoon sugar and the cinnamon.
  6. Roll balls of dough in mixture.
  7. Place 2 inches apart on baking sheets.
  8. Bake 8 to 10 minutes, or until set but not too hard.
  9. Remove immediately from baking sheets.

1 comment:

  1. i think i bake snickerdoodles more than anything else.... love them! glad you do too!