Snickerdoodles

I was at a gathering of some friends today and the talk turned to cookies. I mentioned that I had just made the dough for snickerdoodles that I was baking tonight. The cookies are for a celebration at church, which is about the only way I will be baking any cookies these days.

A friend asked me if my snickerdoodles were fat or thin. “Fat,” I replied as all good snickerdoodles should be. She said hers turned out too thin and asked me the secret. I asked if her recipe had cream of tartar and baking soda. Her’s did not. I’m not sure it is a secret, but I promised I would give her my recipe. Then another friend asked if I would send it to everyone, so here it is.

Snickerdoodles

Four dozen small cookies or two dozen big ones

2 sticks room temp unsalted butter

1 c. White sugar

1/2 c. Brown sugar

3 c. All purpose flour

2 t. Cream of tartar

1 t. Baking soda

1 1/2 t. Cinnamon

1/2 t. Salt

1 large egg

1 egg yolk

2. t. Vanilla extract

For Cookie Rolling

1/4 c. Sugar

1 T. Cinnamon

In a stand mixer with he paddle attachment beat the butter and add the white and brown sugars. Mix on medium for two minutes. Add the egg and egg yolk and vanilla and beat until well mixed, scrape down the sides of the bowl.

Add the flour, cream of tartar, baking soda, salt and cinnamon. Mix until just mixed. Remove the bowl and take the paddle out. Pack down the dough in the bowl and press plastic wrap down to cover the dough tightly.

Chill for at least four hours.

Mix the sugar and cinnamon in a small bowl.

Preheat oven to 350°.

Using a teaspoon scoop small ball about an inch big out and roll it in your hands, then roll it in the cinnamon sugar. Place on baking sheet covered with parchment paper or a silpat .

Bake for ten minutes and them let rest on baking rack for ten minutes.

The cookies will be soft. Store in airtight container.

You can make the dough balls and freeze for baking later.