Thursday, December 18, 2014


December is always full of baking cookies and other treats, and I have 3 great recipes to share over the next few days.

The first is Snickerdoodles.  How well known are these cookies?  I'd never even heard of them until I was 10 and I met a new friend with a super cute bunny named Snickerdoodle, my husband had never heard of them until I made these, and a friend of mine didn't know what they were either.  Although I have eaten Snickerdoodles (and knew they were amazing), for some reason this was my first time making them, and they were incredible.  As in, my husband, who has a HUGE preference for chocolate chip cookies, said they give his CCC recipe a run for its money!  Wow! 
The recipe is from Erin over at Making Memories With Your Kids.  I was assigned her blog for Secret Recipe Club last week and made White Chocolate Raspberry Cookies for that, but went on to make these a few days later, and then just yesterday I made another of her cookie recipes (which will be posted here soon!).
Erin, you may get a kick out of this- when I was ready to make these, I asked my husband to pull up the recipe on his computer and he typed into Google "making memories with your Snickerdoodles."  That did lead to the correct recipe!

These cookies are fantastic as they are, but next time I may experiment with using 2 t cream of tartar because a lot of other recipes I looked at use that much for this amount of flour.

1 C butter, softened
1 C white sugar
2/3 C brown sugar
1 t vanilla extract
2 eggs
1/2 t salt
1/2 t cream of tartar
1 t baking soda
3 C flour
1/4 C white sugar
1 T cinnamon
Cream together butter and sugars for 1 minute.  Beat in vanilla extract and eggs, then salt, cream of tartar, and baking soda.  Mix in flour, being careful not to over mix.  Refrigerate cookie dough for 1 hour.
Preheat oven to 300 and line baking sheets with parchment paper.  In a small bowl, stir together 1/4 C sugar and 1 T cinnamon.  Roll dough into walnut sized balls and roll in cinnamon sugar to coat.  Space 2 inches apart on the prepared baking sheets.

Bake cookies just until starting to turn golden.  This was 17 minutes in my oven, but yours may take more or less time!  I'd suggest checking on them after 10 minutes.
Yield: I got 30 cookies from this recipe.

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