Although I’ve bragged about them and even shared a picture of my perfect Snickerdoodles, I never actually posted a recipe. But I when I sniffed out If I Could Escape’s Virtual Christmas Cookie Exchange, I thought now was the perfect time to post my perfect and very impressive Snickerdoodle cookie recipe. See, my Snickerdoodles are so impressive because I can’t bake and yet somehow, I make the best damn Snickerdoodles on the planet. Honest! I even have a certificate to prove it.
So, here it is. Run DMT’s Spectacular Snickerdoodles
that even her Iron Chef Husband can’t replicate
(Modified recipe from Joy of Cooking)
Preheat the oven to 350 degrees F. Grease or line 2 cookie sheets.
Whisk until well blended:
2 ¼ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
Beat in an electric mixer:
1 stick unsalted COLD butter cut into small cubes
1 ½ cups sugar
Add and beat until well combined:
2 large eggs
Gradually add in the flour mixture.
Mix on a separate dish:
¼ cup sugar
4 tsp ground cinnamon
Shape the dough into 1 ¼ inch balls, roll in the cinnamon sugar and arrange about 2 ¾ inches apart on the cookie sheets. Bake, one sheet at a time, until the cookies are light golden brown at the edges, about 12-14 minutes. Let stand briefly; then remove to cooling rack.
Yields approximately 36 three inch cookies.