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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Snickerdoodle Recipe

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This recipe for Snickerdoodle is from Hawkins-Bell Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1⅓ cup unbleached all purposed flour
½ tsp baking soda
1 tsp cream of tartar
¾ tsp ground cinnamon
⅛ tsp salt
½ cup (1 stick) unsalted butter ,room temp
¾+2 tbsp granulated sugar
1 med egg
1 tsp vanilla

Cinnamon Coating: 1 tbsp ground cinnamon
3 tbsp granulated sugar
Directions:
Directions:
1. Sift, flour, baking soda, cream of tartar, cinnamon, tsp salt. Set aside.
2. Using electric mixer: Cream butter and sugar. About 4 min
3. Add egg until just barely combined. Then add vanilla.
4. Add flour mixture in thirds, mixing until just barely combined between additions. Once all flour has been added, continue mixing on low speed. Dough should be thick but still soft.
5. Chill for one hour in fridge. This makes it easier to roll.
6. While dough is chilling (15 min prior to rolling), preheat oven 375º.
7. Prepare the sugar-cinnamon mixture in a small bowl. Set aside.
8. Once the dough is chilled, line cookie sheet with parchment paper.
9. Use 1-2 Tbsp dough. Roll in ball. Roll in cinnamon-sugar mixture. Reroll ball. Place on cookie sheet.
10. Bake for 9 minutes on center or top rack in oven.
11. Remove cookie from over, leave cookies on baking rack for 5 minutes before moving to cooling rack.

 

 

 

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