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Baking With Amelia: Snickerdoodles

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Baking With Amelia: Snickerdoodles


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Snickerdoodles are one of the most classic cookies you can bake, sitting on a list with chocolate chip cookies and peanut butter cookies. However, they are a bit harder as you have to mix everything just right to insure that they bake properly. If you’ve never had snickerdoodles before, you’re missing out. They’re almost like a sugar cookie, but denser, and covered in cinnamon and sugar. This recipe was one of the simplest I could find, without sacrificing simplicity for taste.

Ingredients

  • 1/2 cup of butter (one stick) softened
  • 1 1/2 cups of white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 3/4 cups of all-purposed flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar
  • 1 tablespoon cinnamon
  • 1 cookie sheet

Additional Supplies

  • Large mixing bowl
  • A cup
  • Parchment paper (optional)

Instructions

  1. Preheat oven to 400 degrees
  2. Combine 1 1/2 cups of white sugar, butter, vanilla, and eggs. Mix together until light and fluffy, stop before the mixture gets creamy
  3. Stir in flour, cream of tartar, baking soda, and salt. Now, the dough will start to get creamy and a little heavy, but make sure it’s still fluffy with a lot of air in it.
  4. Get out the parchment paper and put it on the cookie sheet this will prevent the cookies from sticking to the sheet
  5. Mix the 2 tablespoons white sugar and 1 tablespoon cinnamon into the cup, stir well.
  6. Roll the cookie dough into 1 inch balls, then drop into the cup filled with sugar and cinnamon. Lightly shake until thoroughly covered in the mixture
  7. Set on the cookie sheet and bake for 8-10 minutes
  8. Cool the cookie for 5 minutes, then enjoy

Snickerdoodles made by blogger Amelia Foster sit ready to eat.

My cookies came out with a top that looked almost cakey, but don’t worry as it just means the outside is crispy and the inside is soft and chewy. If your baking soda is a little old, the cookies won’t expand as well when baking but it won’t do anything to the taste.

If you want flatter cookies, just lightly squish the dough balls before they go in the oven. The cookies were soft, and almost melted in my mouth when I bit into them. They taste just as good when cooled, they just get a little chewier.

This is one of my favorite recipes, as I already had all the ingredients in my house. This classic cookie never gets old and they taste just as good the tenth time you make them.

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Baking With Amelia: Snickerdoodles