Snickerdoodles

I've collected about four difference recipes for Snickerdoodles so I thought it was about time to bake them!

Each recipe is very similar to the next so I just picked the one that made the smallest batch of cookies.  I jot recipes down in my diary when I have a little space left.  This recipe was written on the page for January 12th. Doesn't look like much was happening that day.

Let me translate that scrawled recipe for you...

SNICKERDOODLES

1/2 cup butter - room temperature
1/2 cup (caster) sugar
1/3 cup light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon

Using the paddle attachment of the mixer, or a lot of effort with a wooden spoon, cream together the butter and sugars until they are light and fluffy.  Add the egg and beat to incorporate.  Stir in the salt, baking soda, vanilla, cinnamon, and cream of tartar.  Finally, add the flour and stir to combine. Place the dough into the refrigerator to chill and firm up a bit. 

Heat the oven to 325F/160C.  Mix together 1/4 cup sugar and 2 teaspoons ground cinnamon and set to one side.  Prepare the cookie sheets by lining them with a piece of baking paper.

When the dough has firmed up a bit and the oven is hot, you can begin to form the snickerdoodle cookies.  Take a small scoopful or a tablespoon of dough and drop it into the bowl of cinnamon-sugar.  Roll the dough to cover it completely then place the dough ball on the baking sheet.  Leave about two inches between each cookie to give them room to spread while baking.

Bake the Snickerdoodles for about 10-12 minutes.  These are a soft cookie, so don't over bake them.  Leave the cookies on the baking sheet to cool and firm up a bit before transferring them to a wire rack to cool completely.

By now you will have realized that you have some of the cinnamon-sugar mixture left over.  This is a good thing, just sift it to remove any bits of cookie dough and place it in a screw top jar.  You can use this cinnamon-sugar on your oats in the morning or make cinnamon toast by sprinkling it over a hot piece of buttered toast.  Use it to make cinnamon rolls or cinnamon scones. 

Don't forget to store your Snickerdoodles in an airtight container so they stay as soft and delicious as the day you baked them.