Snickerdoodles
Snickerdoodles are cinnamon-sugar cookies, and this version changes character with time. Baked and eaten the same day, they are chewy. Left overnight, they turn crisp, so one batch gives you two textures. The dough is rolled in cinnamon and sugar before baking, which gives each cookie a spiced, lightly crackled crust. Chilling the dough for an hour or two makes the sticky butter dough easy to roll into neat balls.
Instructions
Preheat the oven to 375°F (190°C or Gas Mark 5). If your mixer has more than one kind of beater, use the paddle attachment.
In a medium bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1 cup of sugar, the baking soda, the cream of tartar and the vinegar. Beat until combined, scraping down the sides of the bowl now and then.
Beat in the egg and vanilla until the mixture is smooth and evenly combined.
Beat in as much of the flour as the mixer will handle, then stir in whatever flour is left by hand.
Cover the bowl and chill the dough for 1 to 2 hours, until it is firm enough to handle easily.
Stir the 2 tablespoons of sugar and the cinnamon together in a small bowl.
Shape the dough into 1-inch (2.5 cm) balls and roll each one in the cinnamon sugar until coated. Set them 2 inches (5 cm) apart on an ungreased cookie sheet.
Bake for 10 to 11 minutes, until the edges are golden. Move the cookies to a wire rack and let them cool.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
