Snickerdoodles
Megan and I absolutely love Snickerdoodles, but neither of us likes to roll them into balls. So, one of us will mix the dough, and then we begin “let’s make a deal” with our parents. Offering to do chores seems to be our most effective bargaining chip to trade for rolling: we have washed dishes, cooked dinner, cleaned the litter box, and when it’s a double batch, even cleaned our rooms.
Recipe information
Yield
makes approximately 72 cookies
Ingredients
Dough
Topping
Preparation
Step 1
To prepare the dough: Preheat the oven to 400°F.
Step 2
Place the butter and sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes, or until completely combined. Add the egg and vanilla and mix for 2 minutes, or until the mixture is fluffy. Add the cream of tartar and salt and mix for 30 seconds. Add the flour and mix on low speed until the flour is completely incorporated.
Step 3
To prepare the cookies: Combine the 2 tablespoons sugar with the cinnamon in a small bowl. Drop a teaspoonful of the dough into the cinnamon sugar and shake the bowl slightly to coat the dough. Place the dough on an ungreased baking sheet and roughly form it into a ball with your fingers. (The balls don’t have to be perfect, just vaguely round.) Continue with the remaining dough, placing the cookies about 2 inches apart on the baking sheet. Press down on the cookies to flatten them slightly. Bake them for 8 to 10 minutes, or until their edges just begin to brown.
