Snickerdoodles are back! I'm sending this super simple cookie on a a trip to Texas (rather than staying here and being devoured slowly enjoyed). I love to whip up a batch of this yummy cookie (in bar form) or in the classic rolled variation. This recipe is slightly different than most because I replace a bit of the white sugar with brown (making them even chewier!) and a 1/2 teaspoon of vanilla with almond extract. Yum. You'll love how your house smells when these are baking (unless you don't like the smell of happiness--if that's the case, you probably won't like it at all).
Snickerdoodles
(makes ~3 dozen 2 inch cookies)
1 Cup salted butter, softened
1 Cup sugar
1/2 Cup brown sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 3/4 Cups flour
2 1/2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Preheat oven to 400°. Cream butter and sugars together with an electric mixer. Beat in the eggs and extracts until creamy. In a separate bowl, whisk together dry ingredients. Gradually beat the dry ingredients into the wet. Roll the cookies into walnut size balls and then roll in cinnamon sugar mixture (recipe below). Bake on an ungreased cookie sheet for 6-9 minutes (if putting 2 trays in, make sure to rotate top/bottom half way through).
Cinnamon sugar mix
2 Tbl white sugar
2 Tbl raw sugar (can also use 1 1/2 Tbl white sugar)
3 tsp cinnamon
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