You probably already know about my obsession with snickerdoodles. There have been snickerdoodle muffins and snickerdoodle cupcakes already on this blog. But what you have likely missed, being that you are not me, is the countless number of true snickerdoodle cookies I have eaten in my lifetime.
I ate a snickerdoodle at least once a week this summer cuz I was workin’ at ca-amp, and it was glorious. Working at camp and eating the cookies. Depending on the week and who was baking them, the cookies would turn out flatter or puffier, crispier or softer. My favorites were the soft n’ chewy weeks. No surprise there, but it’s not like I was complaining the rest of the time. Heaven forbid.
8 oz. of 2% milk, please.
Oh thanks.
:],
Lauren
Snickerdoodle Cookies
Adapted from Village Creek Bible Camp‘s recipe
Yields about 25 cookies
1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar + 2 teaspoons cinnamon
Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Sift together the dry ingredients besides the cinnamon sugar and mix to combine.
Using a cookie scoop or two spoons, scoop up a ball of dough. Roll it briefly in your hands to form it into a ball, then roll it in a dish filled with cinnamon sugar to coat.
Bake at 350 degrees for 8-10 minutes, or until tops have cracked a bit.
piping dreams 