Friday, March 2, 2012

Light & Buttery Goodness: Soft Snickerdoodles

Behold, a sea of snickerdoodles!
Oh, yeah.
These were my attempt to sweeten up the hubby.
Hope it works!

One of my hubby's favorite cookies is the snickerdoodle.
We both like soft cookies, so, the recipe "Soft Snickerdoodles" on definitely caught my eye.
I've been thinking about cookies (oh, yum). 
I was out of chocolate chips at the time (but not any more! Muuahahahh). 
I whipped these babies up in about 30 minutes-they were mixed and baked!
Cooling took a bitter longer, of course. *smile*

I loved that these were fast and soft! They baked perfectly.
The only thing I will do different (easy-peasy fix) is to use less cinnamon or roll the cookies in less of the cinnamon-sugar mixture. The original recipe called for equal parts cinnamon and sugar. 
I'm thinking more sugar, less cinnamon.
The larger amount of cinnamon made the cookies more "french-toast-y" than "snickerdoodle-y". 
Yep. That sounds grammatically correct.
Or, like something tasting like french toast is a problem. Puh-lease.

FYI: These below are my first batch w/o refrigerating the dough for 2 hours. 
The other batches, so very soon to come, will be refrigerated as instructed. 

Yeah, I know. Check out that perfect texture. Probably from the copious amounts of butter. OH. YUM.
Light and buttery goodness.


Servings: 24
  • 1 cup butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 ¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon


  1. Preheat oven to 350°F.
  2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  4. Blend dry ingredients into butter mixture.
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  8. Coat by gently rolling balls of dough in the sugar mixture.
  9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
  10. Remove from pan immediately.

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