These Snickerdoodles are the classic I grew up with! They crack on top and are chewy and delicious.
Pretty much my husband’s all time favorite cookie is the Snickerdoodle. He is not a chocolate fan (blasphemy!) and I don’t make a lot of cookies without a chip of some sort, so these are all his! I don’t make them very often, but when I do they only last an evening or so. I use the standard BH&G recipe that is old fashioned yet delicious. I have tried a few variations on the recipe, but I always come back to my red and white checked cookbook fir this one. YUMMY!
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
- In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.
Recipe from bhg