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Recipe: Snickerdoodles

These cookies are light and softish at first, though they tend to dry out relatively quickly (add a piece of bread or two to the storage bin to help that).

Note: I never add the salt in any of these recipes; I've found I can't taste the difference, so I see no point in adding more sodium.

Load recipe in LoseIt: Snickerdoodle Cookies

The Recipe
IngredientVolumeWeight
Butter1 cups227 grams
Sugar1½ cups282 grams
Eggs2--
All-purpose Flour2¾ cups344 grams
Cream of Tartar2 teaspoons6 grams
Baking Soda1 teaspoon4.6 grams
Salt¼ teaspoon1.5 grams
Sugar2 tablespoons23.5 grams
Cinnamon2 teaspoons1.7 grams
Preparation and Notes

Preheat oven to 375F (190C).

In a large mixing bowl, cream at medium speed the butter, sugar and eggs until light and fluffy, occasionally scraping the sides of the bowl.

In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough for about 30 minutes.

For normal, non-holiday versions: Combine the sugar and cinnamon in a small bowl, and form dough into balls that weigh about 20 grams. Roll balls in the sugar and cinnamon mixture.

For holiday versions: Replace the sugar and cinnamon with red and green decorating sugar, and roll dough balls in that mixture instead.

Place two inches apart on a light-colored baking sheet. Bake about 10 to 12 minutes, or until golden brown. Snickerdoodles will puff up at first and then flatten out during baking.

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