My husband’s birthday is today and these are one of his favorite cookies, so I thought I would surprise him with a batch. My plan to bring them to his work this afternoon for a surprise treat was foiled though… when I remembered that I don’t have a car today!
Oh well, it’s the thought that counts, right? (Honey, that was for you!) I love you husband! These cookies are waiting patiently for you to get home tonight!
These are perfectly chewy, moist and cinnamon-sugar-y. And the best part… NO shortening, like so many snickerdoodle recipes seem to call for. If you try these, I hope you enjoy them as much as we do!
Perfect Snickerdoodle Recipe
1 cup butter, softened
1 1/2 cups sugar
2 teaspoons vanilla
2 3/4 cups flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon cinnamon
Preheat the oven to 400ºF. Line your baking sheets with parchment paper.
In your mixer bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs and vanilla until well blended.
In a medium bowl, whisk together the flour, cream of tarter, baking soda, cinnamon and salt. Add to the butter mixture, beating until combined.
In a small bowl, stir together the 1/4 cup sugar and tablespoon of cinnamon.
To form the cookies: scoop out a tablespoon of dough, roll it into a ball and roll it in the cinnamon/sugar mixture to coat. Place the cookies 2 inches apart on your parchment-lined baking sheets. (These cookies will spread!)
Bake for 7 minutes and then remove the pan from the oven, leaving the cookies on the pan for 5 minutes to set before moving them to a wire rack to cool.
Makes about 5 dozen cookies or so (depending on how many tastes of the dough there are!) :o)