Tuesday, November 16, 2010

Snickerdoodles are simply delicious

Christmas baking begins the day after Thanksgiving in our home and involves everyone. This is a simple cookie to make with even the younger children, and they're delicious.

Snickerdoodle cookies
1-1/2 cups granulated white sugar
1/2 cup butter, softened
1 tsp. pure vanilla extract
2 large eggs
2-3/4 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt

Cinnamon sugar for rollling:
2 Tbsp. granulated white sugar
2 tsp.s ground cinnamon
Preheat oven to 350*F. With mixer, cream together white sugar, butter, and vanilla. Add eggs one at a time.
Slowly mix in flour, cream of tartar, baking soda and salt. Mix well. Turn out onto a large piece of plasticwrap. Wrap in plasticwrap and refrigerate for at least one hour.
Shape dough into 1 inch balls. Combine 2 Tbsp. sugar and 2 tsp. ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on baking sheets. Bake 8 to 10 minutes or until set. Remove from oven and let sit 1 to 2 minutes then remove from cookie sheets to a wire rack to cool completely.
Yield: about 2-1/2 dozen cookies.

Rachael's Recipe Notes:
I like to use silcone baking mats or parchment paper on the bottom of my cookie sheets. This helps keep the cookies from sticking and keeps the bottoms from burning. If you don't have either, use wax paper and spray it with just a little bit of nonstick cooking spray.

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