Friday, May 29, 2009

Snickerdoodle Cookies ~ A Classic

A fun name for a delicious cinnamon & sugar cookie with a crispy-crackly outside and tender slightly chewy buttery center. I don't know when my mother first began making them; but her handwritten recipe card definitely out dates me! They are just as delicious with a glass of icy cold milk as they are with coffee, or iced or hot tea.
Apparently the recipe dates back to the 1800's, and is probably of Dutch or German origin.

Snickerdoodle Cookies
2 and 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, room temperature (you can use unsalted, but I don't)
1 1/2 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Topping ~
3 Tablespoons white granulated sugar
1 Tablespoon fragrant Cinnamon (I use Vietnamese)
Preheat the oven to 350 degrees (F)

Sift the flour, baking powder, and salt into a bowl, set aside.

With a handheld or standing mixer, beat the butter until creamy.
Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl.
Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on ungreased cookie sheets.
Bake until light brown, but still moist in the center, about 12 minutes. Remove from pan and place on rack to cool.