Wednesday, September 25, 2013

Snickerdoodle Cookies



I needed to bake some cookies today and having run out of chocolate chips, I didn't really want to resort to sugar cookies or peanut butter ones. So I decided to go for snickerdoodle, because it's been a while.

I also had no shortening, which snickerdoodles usually contain, so some recipe searching had to occur.

These took me about 20 minutes to make and turned out great!

Snickerdoodle Cookies 
(adapted from Allrecipes)

1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
I made a half batch, which resulted in this entire plate of cookies. Make sure you preheat the oven and don't keep them in the oven too long--cookies continue to cook after you take them out of the oven, so if you want them to be chewy and moist, you'll want to take them out just before they're completely done.

In other words, veer towards 8 minutes on the 8-10 minute spectrum. :) 

I also subbed in about 1/4 of the flour for whole wheat flour, and I imagine some ground flax seed would taste really good too.


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