Oftentimes the greatest recipes are the simplest. And there’s nothing like a warm snickerdoodle to convince you of that. That soft, pillowy texture, that creamy, buttery taste and all dusted with crystals of cinnamon and sugar… bet your mouth is watering right now.
These are my husband’s favorite cookies, and the recipe happens to be the very first cookie concoction I ever tried. Of course, chocolate chip is the classic starter for a preteen baker, but after my eyes locked on the word “snickerdoodle” in the cookbook index, there was no going back. Little did I know the recipe produced, oh, about six dozen cookies. My sugar-lovin’ dad was delighted, but I was hot and sweaty by the time I’d shoveled all the cookies off the pan.
So here is your fair warning: you’ll have cookies coming out your fridge, pantry, freezer and ears with this recipe. Totally worth it.
Snickerdoodles
3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 sticks butter at room temperature
2 cups sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla
1/2 cup cinnamon sugar
Stir together the first three ingredients and set aside. Cream the butter and sugar, then add the eggs, milk and vanilla and beat well. Gradually add flour mixture and beat til combined. Chill the dough for about an hour (or 20 minutes or so in the freezer). Roll dough into one-inch balls, roll around in a bunch of cinnamon and sugar, then place on an ungreased cookie sheet. Bake at 375 for 7-8 minutes.
These are my husband’s favorite cookies, and the recipe happens to be the very first cookie concoction I ever tried. Of course, chocolate chip is the classic starter for a preteen baker, but after my eyes locked on the word “snickerdoodle” in the cookbook index, there was no going back. Little did I know the recipe produced, oh, about six dozen cookies. My sugar-lovin’ dad was delighted, but I was hot and sweaty by the time I’d shoveled all the cookies off the pan.
So here is your fair warning: you’ll have cookies coming out your fridge, pantry, freezer and ears with this recipe. Totally worth it.
Snickerdoodles
3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 sticks butter at room temperature
2 cups sugar
2 eggs
1/4 cup milk
2 teaspoons vanilla
1/2 cup cinnamon sugar
Stir together the first three ingredients and set aside. Cream the butter and sugar, then add the eggs, milk and vanilla and beat well. Gradually add flour mixture and beat til combined. Chill the dough for about an hour (or 20 minutes or so in the freezer). Roll dough into one-inch balls, roll around in a bunch of cinnamon and sugar, then place on an ungreased cookie sheet. Bake at 375 for 7-8 minutes.
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