Why are snickerdoodles so good even though the ingredients are so basic and straightforward? Coated with cinnamon-sugar and with a crackled top, this cookie is greater than the sum of its parts.
This traditional wheat flour recipe is a softer version and contains less sugar and butter than some snickerdoodles. These cookies freeze well.
|Eileen's Classic Snickerdoodles|| |
- 1/2 cup butter (1 stick), softened
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose wheat flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 400°F. For easy cleanup, place parchment paper on baking sheets.
- In a large bowl, cream together butter and 3/4 cup sugar. Add eggs and vanilla and mix well.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir to combine.
- In a small bowl, mix together 2 tablespoons white sugar and cinnamon.
- Form dough into level tablespoon-sized balls. Roll in cinnamon-sugar mixture. Place on baking sheets 2 inches apart and flatten with fingertips.
- Bake 10 to 12 minutes or until set and just beginning to brown slightly around the edges. Remove from baking sheets to cooling rack. Store in airtight container. Freeze if desired.