Snickerdoodles are cookies that are good for any occasion year-round. I always included them in my holiday cookie trays when I ran my bakery. They were loved by all. Here’s the recipe I used, straight out of my bakery/bistro cookbook, Secrets of a Professional Baker. Enjoy! Judi
Makes about 3 Dozen Cookies
8 oz (1 cup) butter (No substitutes, please!)
1-1/2 cups granulated sugar
1 tsp vanilla extract
15 to 16 oz (3 cups) all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
3 Tbsp granulated sugar
2 tsp ground cinnamon
In a mixing bowl, cream the butter and sugar. Add eggs and vanilla. In another bowl, combine the flour, baking soda and cream of tartar. Add flour mixture to butter mix; combine until smooth.
On a plate or in a shallow bowl, combine the extra granulated sugar and cinnamon. Roll cookie dough into 1″ balls, then roll in sugar/cinnamon mixture. Place cookie dough ball on parchment paper lined baking sheet.
Bake at 400F for about 9 minutes, until lightly browned. Test 1 cookie first for time and texture! If it spreads too much, add a little more flour.
Remove from oven when slightly underdone when allowing them to cool on the baking sheet as they will continue to cook for a minute or two after being removed from the oven. This will help prevent them from being too browned, dry or crisp.