Snickerdoodles We all know that the sense of smell is a powerful tool in the making and remembering of events. A whiff of a familiar scent has the power to transport us through time reminding us of childhood soccer games (fresh cut grass) or a lost love (perfume or cologne). It can bring up not so pleasant times as well (I won't add those here). This time of year, the scent, and taste, that I crave most is that of snickerdoodles. January through November, this cookie - scent, taste, touch, sight - evokes no reaction. But, come December, I look for this cookie on menus, peruse bakery windows hopefully, and bake them in batches large enough to last the entire month (so, please explain to me how they are always gone within a day!). The ease with which they come together coupled with their short bake and cool time make them a fantastic last-minute party favorite. Note: this is probably the only time of year I use a measurable amount of cream of tartar. Given that it's the only non-staple in the recipe, you might want to check your cupboards for it before diving into your snickerdoodle making. This beloved cookie gets bonus points for being kid-friendly - and not just on the eating side of that coin. My little man gets a kick out of tossing the dough balls in cinnamon sugar. And, is there anything better than biting into a slightly-too-hot snickerdoodle fresh out of the oven with an adorable kiddo sitting right beside you? In my opinion, no. So, for the next few weeks, follow your nose to my place for some snickerdoodle fun. Speaking of fun, I dare you to say "snickerdoodle" without smiling. Go on.... Snickerdoodles 3


Snickerdoodles – almost as much fun to say as to eat!

  • 1 cup (2 sticks) butter, softened
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Preheat the oven to 400 degrees and place two racks in the upper third.

Cream together the butter, eggs, and sugar on medium speed for about 2 minutes.

In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Pour the flour mixture into the butter mixture and stir to combine.

In a small bowl, combine the 2 tablespoons sugar and 2 teaspoons cinnamon (if you run low, whip up a little more keeping the ratio the same; extra keeps well for making monkey bread or cinnamon rolls!).

Roll the dough into balls about the size of walnuts then roll each ball around in the cinnamon sugar mixture until evenly coated.

Place each dough ball onto ungreased cookie sheets 2" apart (I usually get about 15 per sheet). Put the 2 sheets of dough balls into the oven and bake for 8 - 10 minutes, rotating the sheets halfway.

Let them cookies cool on the sheets for about 2 minutes, then transfer to wire racks to cool completely.

Store in an airtight container up for 5 days.

Makes 45 - 50 cookies.

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