Ugh. I may or may not have eaten like 2 dozen of these Snickerdoodles. They were so good! When I am breastfeeding a newborn, I am like at teenage boy – I am ALWAYS hungry. I feel like a bottomless pit that can eat and eat and eat, and never feel full. This is why I gain weight when breastfeeding… I always want to eat… This is why I limit my baking to Friday’s – otherwise, I’d be constantly baking (and gaining weight in direct correlation!)
My kids really enjoyed the Snickerdoodles too. That is saying something, since usually, if it doesn’t have chocolate, they are not interested. They are soft, chewy, and oh so delicious. Ah man! They are all gone now, but I want to go make some more… Bottomless pit here. Good thing I have appointments this afternoon, or I would probably convince myself to bake some more Snickerdoodles.
I made a bunch of these cookies. You could reduce the recipe by a 1/3 or by 2/3 if you want a small batch.
Ingredients:
- 1 1/2 cup butter
- 1 1/2 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 3 tsp vanilla
- 4 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp Cream of Tartar
- 1 tsp salt
Rolling
- 1/2 cup sugar
- 4 tsp cinnamon
Directions:
Combine the butter, sugar, and brown sugar – beating on medium hight until creamed and well blended, about 3 minutes. Scrape your bowl and add in the eggs and vanilla – beat until light and fluffy, another 3 minutes or so. Add in the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined.
Refrigerate for at least an hour – 3+ or overnight is best.
Heat oven to 350. Scoop you dough into balls (I use my handy cookie scoop), and roll in the cinnamon sugar mixture. Place on a greased cookie sheet. Bake for about 10 minutes. Cool on cookie rack – if you can wait that long….
Enjoy… Try not to eat 2 dozen like me – or do. They are that good 🙂
Ingredients
- 1 1/2 cup butter
- 1 1/2 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 3 tsp vanilla
- 4 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp Cream of Tartar
- 1 tsp salt
- Rolling:
- 1/2 cup sugar
- 4 tsp cinnamon
Instructions
- Combine the butter, sugar, and brown sugar - beating on medium high until creamed and well blended, about 3 minutes.
- Scrape your bowl and add in the eggs and vanilla - beat until light and fluffy, another 3 minutes or so.
- Add in the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined.
- Refrigerate for at least an hour - 3+ or overnight is best.
- Heat oven to 350.
- Scoop you dough into balls (I use my handy cookie scoop), and roll in the cinnamon sugar mixture.
- Place on a greased cookie sheet.
- Bake for about 10 minutes.
- Cool on cookie rack - if you can wait that long....
