Monthly Cookie Drop: March
Classic Snickerdoodles
Welcome to the first installment of The Monthly Cookie Drop, each month for the remainder of 2013 I will do one drop cookie recipe. I do so many decorated cookies I forget how easy and fun a simple drop cookie can be to make. I how you enjoy this series!
I love Snickerdoodles. When I was in high school you could go through the “fast” food line that served burgers and pizza and buy a 5 inch Snickerdoodle cookie for 75 cents. They were so good! This is also a fond memory for me because my Grandmother worked in the cafeteria and I remember going through the line and chatting with her many times.
What you need:
1 cup unsalted butter, softened
1 1/2 cups sugar plus additional 1/4 cup set aside
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
2 eggs
3 cups all purpose flour
2 teaspoons cinnamon
What to do:
- Beat butters with a electric mixer on medium until fluffy
- add 1 1/2 cup sugar, baking soda, cream of tartar and salt. Beat until combined.
- Beat in eggs and vanilla.
- beat in as much of the flour as possible, mixing the remainder by hand.
- Cover dough and chill for 1 hour or until the dough is easy to handle.
- Preheat oven 375 degrees.
- In a small dough combine remaining sugar and cinnamon.
- Roll dough into 1 to 1.5 inch balls
- roll the balls in the cinnamon sugar mixture
- Place about 2 inches apart on a cookie sheet and bake for 10-12 minutes or until the bottoms are golden brown
- Cool on wire racks.
*recipe Adapted from Better Homes and Gardens 100 Best Cookie Recipes
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