Slyh in the Kitchen

My absolute favorite cookie is the snickerdoodle cookie. I have always loved them. While I was in x-ray school, the hospital where I was assigned to clinical had a cookie day once a week in the cafeteria. Everyone in the x-ray department would gather up their money and send a few of us to go get everyone cookies. We would always time it just right to get there right as they were pulling the cookies out of the oven, so we could indulge in their warm, soft, goodness. Ah, those were the days…

Ingredients:
1 stick unsalted butter, room temperature
¼ cup sugar
½ cup powdered sugar
1 egg
2 tsp vanilla extract
1 and ½ cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cream of tartar
½ tsp ground cinnamon

Cinnamon-Sugar Mixture:
¼ cups sugar
½ tbsp ground cinnamon

 

In a bowl, mix the butter, sugar, powdered sugar, egg, and vanilla extract together. You can use an electric mixer if you’d like.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cream of tartar, and ½ tsp cinnamon.

Gradually stir in the flour mixture into the wet ingredients, stirring until all is incorporated.

In a small mixing bowl, stir the ¼ cup sugar and ½ tbsp cinnamon together.

Spoon out tablespoonfuls of the cookie dough and form into balls. Roll each ball into the cinnamon-sugar until the entire surface area is covered.

Place each snickerdoodle dough ball onto a greased baking sheet.

Bake in a preheated 350 degree Fahrenheit oven for 8-10 minutes.  Remove the baking sheet from the oven and allow the snickerdoodles to cool for a few moments.

Using a spatula, transfer the cookies to a cooling rack until they are completely cooled.  Store the cookies in an airtight container.

 

 

 

 

 

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