Snickerdoodles will always remind me of my dad because they're his favorite cookie. If you want to get on his good side, make him a good batch of snickerdoodles. I just wish I could bring these over to his house to share with him right now! They turned out perfectly crispy on the outside and soft and chewy on the inside.
Cream of tartar is almost always included in snickerdoodles. I didn't have any on hand, so I was glad to find a recipe without it that came from Martha Stewart (I trust Martha). I did a little research online and found that cream of tartar has acidic properties that help the cookies rise and gives them a little bit of a tart taste. Turns out that baking powder and a bit of lemon juice achieves a similar effect. I thought these turned out great.
Cream of tartar is almost always included in snickerdoodles. I didn't have any on hand, so I was glad to find a recipe without it that came from Martha Stewart (I trust Martha). I did a little research online and found that cream of tartar has acidic properties that help the cookies rise and gives them a little bit of a tart taste. Turns out that baking powder and a bit of lemon juice achieves a similar effect. I thought these turned out great.
Snickerdoodles
2 ¾ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 large eggs
1 tsp lemon juice
2 tablespoons sugar
2 teaspoons ground cinnamon
2 ¾ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 large eggs
1 tsp lemon juice
2 tablespoons sugar
2 teaspoons ground cinnamon
1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. In a separate bowl, mix butter and 1 1/2 cups sugar on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Gradually stir in flour mixture with a spoon.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 30 (1 inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. (If you don't have parchment paper, you'll have to get the cookies off the sheet quickly after baking or they'll stick. The bottoms of a couple of my cookies got stuck to the baking sheet.)
3. Bake cookies until edges are golden, 12 to 15 minutes. (As always, check at the lowest time given! 12 minutes in this case. In my experience it's best to take cookies out just before they look done, and they'll be perfect. No one likes a burned cookie. Well, maybe someone does. I don't.)
Makes about 30 cookies.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 30 (1 inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. (If you don't have parchment paper, you'll have to get the cookies off the sheet quickly after baking or they'll stick. The bottoms of a couple of my cookies got stuck to the baking sheet.)
3. Bake cookies until edges are golden, 12 to 15 minutes. (As always, check at the lowest time given! 12 minutes in this case. In my experience it's best to take cookies out just before they look done, and they'll be perfect. No one likes a burned cookie. Well, maybe someone does. I don't.)
Makes about 30 cookies.
Recipe adapted from Martha Stewart, found on eat me, delicious.
My husband wanted me to make sure I thanked you for this recipe. We loved it!!!
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