From time to time I enjoy popping up on our blog to post a non-candy related post...especially recipe favorites from our family to yours. This is a favorite of my Pharmboy's (AKA: Head Sugar Daddy, Justin). Snickerdoodles are a classic--enjoy!
For the dough--
1 cup unsalted butter (not margarine)
2 large eggs (yes, size matters)
2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
Sugar mix-- whisked in small bowl
4 tbsp granulated sugar
1 1/2 tsp cinnamon (splurge on the good stuff)
1. Preheat oven to 350 degrees F. Soften the butter either at room temperature or in the microwave in a glass bowl. Whisk the butter and eggs together.
2. In another bowl, mix together the flour, sugar, cream of tartar, baking soda and salt with a whisk.
3. Fold in the butter/egg mixture to form the dough. Scoop the dough using a 2 tbsp scoop and roll into balls. Roll each dough ball into the sugar mix to coat and put baking sheet. Lightly push the dough ball down just enough to keep it from being a perfect ball. Bake for 10-12 minutes until edges are set and the cinnamon/sugar mix looks crackled on top. Let cool for 2-3 minutes prior to moving onto a cooling rack. Makes about 2 dozen cookies.
NOTE: Silicone baking mats on metal cookie sheet pans are ideal for this recipe--it keeps the cookies moist and allows them to rise without overcooking the edges.
Enjoy! XOXO, Melissa
Snickerdoodle Cookie Recipe