Everyone has their favorite type of cookie, with chocolate chip and peanut butter being major contenders. Unfortunately, the simple sugary goodness of the snickerdoodle cookie often goes overlooked, not receiving the appreciation it deserves. Introduce your family to a new favorite dessert by baking them a batch of these delicious snickerdoodle cookies from Kristyn Merkley of Lil’ Luna.
Gather the ingredients
To produce a batch of three or four dozen snickerdoodle cookies, you’ll need to gather a selection of ingredients:
- 1 1/2 cups of sugar
- 1 cup of butter
- 2 eggs
- 2 3/4 cups of flour
- 2 teaspoons of cream of tartar
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- Additional 2 tablespoons of sugar
Prepare the ingredients
Before sending the ingredients into the oven, they need some preparation. Start by making sure the butter is softened enough to be able to blend.
In a flat bowl or baking pan, mix the small amounts of cinnamon and sugar together and spread the granules out flat.
Grab a bowl and whisk—or a mixer, if you’d prefer not to blend by hand—and mix the flour, baking soda, salt and cream of tartar together. In another bowl, whisk together the remaining 1 1/2 cup of sugar, butter and eggs until smooth. Pour in the dry mix and blend.
Bake the ingredients
Now that you have your dough, shape the mixture into one-inch balls. Roll them around in the cinnamon-sugar until lightly coated and place them on an ungreased cookie sheet, giving them two inches in between to expand.
Bake the cookies for 8 to 10 minutes at 350 degrees Fahrenheit, enough that they’re cooked through but not dried out or crispy. Good snickerdoodle cookies should be soft. When they’re ready, pull them out of the oven and give them a minute to cool before devouring them.
Vary the ingredients
While this recipe produces the basic form of the snickerdoodle cookie, there are variations to the morsel that can adapt the recipe to different tastes or the time of year. In fact, Kathy Strahs of Cooking on the Side gathered a list of over a dozen different ways people make snickerdoodle cookies, adding enhancements like pumpkin, orange clove, maple and chai.
Ashley Wagner of Center Cut Cook incorporates white chocolate chips into her snickerdoodle cookies to sweeten them. Coleen of The Redhead Baker recommends adding lemon zest to give the cookies a tart zing to contrast the sugar.
No matter how you like your snickerdoodle cookies, you’re bound to find a version that appeals to your tastes.
This article is presented by Colonial Chrysler Jeep Dodge of Hudson in Hudson, Massachusetts.