Snickerdoodles are a chewy sugar cookie, jazzed up with a dash of cinnamon. I've tweaked the recipe for the holidays. (Of course.) They appear to be native to Amish areas, where I grew up, and it wasn't until I moved away in my twenties that I realized not EVERYONE ate snickerdoodles. As a teen I had two of these every day for lunch, all through high school. (Along with an ice cream bar. How I weighed 115 pounds will remain a mystery for the ages. I think it had to do with never sitting still.)
-1 cup butter
-1 1/2 cups white granulated sugar
-2 3/4 cups all purpose flour
-1 teaspoon Cream of Tartar
-1/2 teaspoon salt (if you use unsalted butter, double this)
-1 teaspoon baking soda
-2 teaspoons cinnamon
-2 tablespoons sugar
-mix 2 teaspoons cinnamon into cookie batter, and roll in
Usual drill for assembly: Cream together butter and sugar, add eggs, mix in dry ingredients. Chill dough, roll into balls, roll in sugar/cinnamon, and bake at 350F for about eleven minutes.
As done at my house, with photos:
Pour colored sugar into a dinner plate and set up an assembly line; cookie dough, sugar, baking sheet.
Skip the part where you chill the dough and scoop it straight from the mixing bowl into the plate of sugar.
Roll the blups of dough around in the sugar and place on silicon paper on a cookie sheet.
Beware marauding Goobers.
Bake as the recipe says, and enjoy. Now make some green ones.
Try to pull them out of the oven when the edges JUST start to turn golden brown. That gives you crunch on the outside and chew inside, which is optimal cookie condition in my world.
Yum. These are always a favorite, even among people who've never had them before.