February 3, 2011



The simplicity of the snickerdoodle is a beautiful thing -- it satisfies a craving for a sugar cookie without the use of cookie cutters.  The cinnamon and cream of tartar give this cookie its unique flavor.  When I was a teenager, I remember perusing my mom's Betty Crocker cookbook with the pastel yellow, pink and blue black outlined squares and seeing the name of these cookies and becoming instantly entranced.  I have been making these cookies for many years.


2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
½ pound (2 sticks) butter softened
1 ½ cups of granulated sugar
2 large eggs

Preheat oven 350°F
In a medium bowl mix flour, cream of tartar, baking soda and salt.
Cream butter and sugar in mixer until fluffy.
Add eggs one at a time beat until just incorporated.
Mix in flour mixture until blended and smooth. 
Mix on a plate ¼ cup granulated sugar with 4 teaspoons of cinnamon.
Make 1 to 1¼ inch balls (I use a scoop) and roll the balls in the cinnamon-sugar mixture and place on baking sheet 2-3 inches apart.
Bake for 8-11 minutes depending on your oven (rotate baking sheets if your oven bakes unevenly)

Cool on racks


afternoon tea

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