Mmmmm, the Snickerdoodle - an old time favorite. Snickerdoodles got their silly name the German word Schneckennudeln, which means "crinkly noodles". Funny, huh? While the cream of tartar in the recipe gives them a bit of a tang, they are still plain enough for children to enjoy, and who doesn't love soft, warm, buttery, cinnamon-y goodness?
I'll be making lots of Snickerdoodles today, along with The Best Chocolate Chip Cookies. Our place of worship is being remodeled and all the work is volunteer, including food preparations, so for the next two or three weeks, I'll be doing a lot of baking. Tomorrow, I'll also be helping to tear out all the old chairs to strip them down for recycling. Hubs will be busy there, too, with the exception of Saturday when we'll be attending the funeral service for his grandmother and visiting with family. It's going to be a little busy here from now through the weekend, so you may not see me until week. I will keep popping in until then to update the Cottage Charm Giveaway list.
But back to those delicious Snickerdoodles...if you've never tried them or made them, here is a really great recipe that I use taken from Mom's Big Book of Cookies. They are simply divine!
2 1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
Cinnamon/sugar mix to roll dough in:
1/4 cup sugar
2 teaspoons ground cinnamon
1. Preheat the oven to 400 degrees. Line baking sheets with parchment paper. (I never line the baking sheet, hehe)
2. Combine flour, cream of tartar, baking soda, and salt in a medium-size mixing bowl.
3. Cream the butter and 1 1/2 cups of the sugar together in a large mixing bowl with an electric mixer on medium bowl on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and beat until smooth. Beat in the flour mixture until just combined.
4. Combine the cinnamon and the remaining 1/4 cup of sugar in a small bowl. Scoop up a heaping tablespoon (I always use 2 level tablespoons combined) and roll it between your palms to form a ball. Roll each ball in the cinnamon sugar to coat it completely. Place the balls on the lined baking sheets, leaving about 3 inches between each cookie.
5. Bake the cookies until they are pale golden around the edges but still soft on top, about 10 minutes (a minute or two longer for frozen balls of dough). Let them stand on the baking sheets for 5 minutes and then transfer to wire rack to cool completely. Snickerdoodles will keep at room temperature in an airtight container for 2 to 3 days.
And there you have it! These happen to be Hubs favorite cookies from childhood to present, and I look forward to making them for many years to come! (Oh, and just leave out the cream of tartar and cinnamon to make great sugar cookies!)
Before I leave you until Monday, I thought all you homeowners would appreciate this...I posted it a few years ago but it's true enough to bring back to the surface:)
Your House As Seen By:
Enjoy your weekend!