Welcome to my holiday baking series. Today I'm sharing one of my family's favorite Christmas cookies. The classic, cinnamony, crunchy on the outside, soft and chewy on the inside, snickerdoodle cookie.
SNICKERDOODLES
1/2 cup butter
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
1. In a medium mixing bowl beat the butter with mixer for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat till combined, scraping sides of bowl. Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill 1 hour.
2. Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 10 to 11 minutes or till edges are golden. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.
1/2 cup butter
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
1. In a medium mixing bowl beat the butter with mixer for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat till combined, scraping sides of bowl. Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill 1 hour.
2. Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 10 to 11 minutes or till edges are golden. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.
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