when i worked for the state of texas, my boss (and friend) baked a batch of snickerdoodles for those of us lucky enough to get a sample of his signature cookie before they disappeared. (isn't it crazy that i had never eaten one before?!) they were so amazing that i remember them vividly almost 15 years later. david, if you're out there, thank you.
(via teenytinyturkey)
you can bet money: when snickerdoodles grace a bakery's display case, i pick them every time. they are my absolute favorites. i recently pinned a recipe, snickerdoodle and pumpkin cream cheese sandwiches, and made them for thanksgiving. they were good, though not amazing. the cookies themselves stole the show, so i decided to omit the cream-cheese-sandwich variation on my second round. i'm quite pleased that i did. and so were my taste-testers.
grandma skinner's snickerdoodles adapted from the stirring place's recipe yields approximately 4 dozen
cookies: 1 cup butter, softened 1 and 1/2 cups sugar 2 eggs 1 teaspoon vanilla (i prefer a higher-grade vanilla, but any will work) 2 and 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt
cinnamon-sugar topping: 1 and 1/2 teaspoons cinnamon 3 teaspoons sugar (can be brown)
1. preheat oven to 400°F.
2. cream sugar and butter until light and fluffy. add eggs and vanilla. mix thoroughly.
3. stir the cookie's (not the topping's) dry ingredients together in separate bowl and add to creamed mixture. chill for 20 to 30 minutes.
4. mix the cinnamon-sugar topping's ingredients together in a small bowl.
5. roll the chilled cookie dough into tablespoon-sized balls and then toss in the cinnamon/sugar mixture, coating the dough evenly.
6. bake for 8 to 10 minutes or until lightly browned but soft.