Snickerdoodles and Variations
Cream: 1 cup soft butter or 2/3 cup vegetable oil (best with butter) 1 1/2 cups sugar 2 eggs Separately, sift together: 2 3/4 cups flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt Add to creamed mixture, chill for 2 hours Roll dough into 1 1/2" balls, roll in a mixture of 2 T sugar and 1 tsp cinnamon. Place on ungreased cookie sheet 3" apart. Do not flatten before baking. Bake at 400 degrees for 8-10 minutes, until browned around the edges and "cracked" and flattened in the middle but still soft. Remove to cooling racks gently and guard the door. You'll be lucky to have any left to store for later! VARIATIONS: CHOCOLATE SNICKERDOODLES - Reduce flour to 2 1/2 cups and add 6 T cocoa. Use cocoa instead of cinnamon for rolling cookies. GINGERDOODLES - Add 1 tsp ginger to dry ingredients and substitute ginger for cinnamon to roll cookies. Our family loves ginger, and this was an inspiration that my granddaughter and I came up with during a snack attack. Better than gingersnaps! or Click Here |