Soft Snickerdoodles
Servings: 24
About the recipe
I got this recipe from food.com. It works wonders. These cookies are magnificent and amazingly soft. This recipe highlights everything you need for baking snickerdoodle cookies. It is wonderful and easy even for beginners. These are the best snickerdoodles ever!!!
Ingredients:
1 cup/stick of butter (salted or unsalted, either one works fine)
1 1/2 cups of sugar
2 large eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda (not baking powder!!!)
1/4 teaspoon of salt
3 tablespoons sugar ( white sugar is better than organic for this )
3 tablespoons of ground cinnamon
1 Ziploc bag
1 grown up ( for putting cookie sheet in the oven )
Directions:
- Preheat the oven to 350 degrees F.
- Warm the butter up to room temperature ( it works faster if you use a microwave).
- Combine the butter ( which should be limp, but not melted ), sugar, and the eggs very thoroughly in a large bowl. Set aside.
- Mix the all-purpose flour, salt, cream of tartar, and baking soda in a medium bowl.
- Blend the two mixes together.
- Line a cookie sheet with aluminum foil.
- Put the lined cookie sheet and the dough into the refrigerator for 30 minutes.
- Meanwhile, get the ground cinnamon, sugar, and the ziploc bag.
- Take 3 teaspoons of ground cinnamon and 3 teaspoons of sugar and put them in the ziploc bag.
- Grab the dough out of the fridge.
- Make one 1-inch ball.
- Gently place the ball into the ziploc.
- Gather the top of the bag and grip it tightly, but it doesn't have to be too tight.
- Shake the bag while you are scrunching the top.
- Take the ball out very carefully, as to not place fingerprints.
- Place it on the cookie sheet.
- Be sure to space the balls with a 1 to 2 inch gap.
- Repeat steps 11 through 17 until the dough is finished.
- Bake the cookies for 10 minutes ( you may need to have more batches, but it depends on how big you cookie sheet is ).
- Let the cookies cool on a pot holder.
- Enjoy!!!!!
