I finally fired up the oven today. It seems like an eternity since I’ve baked something for my blog. So, without further adieu… Here is a new favorite recipe.
My past attempts at making snickerdoodle cookies didn’t make the grade. The cookies either turned out too thin, too greasy, or too hard. When I found this recipe at how sweet it is I decided to try it. The one thing I immediately noticed about this recipe? It didn’t call for cream of tartar like most snickerdoodle recipes do. Does that mean they aren’t officially snickerdoodles? They sure taste like them.
These cookies are perfect; just what I was looking for. They are soft, chewy, flavorful, and just the right thickness. I doubt I’ll do anymore searching for snickerdoodle recipes from this point forward. Unless of course, someone out there has a better one they think I should try.
I did make a few adjustments to the recipe.
Here is the recipe I made.
1/2 c. margarine
1 c. granulated sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 3/4 c. all-purpose flour
In a large bowl, cream margarine, egg, and sugar until blended. Add remaining ingredients to the creamed mixture and mix thoroughly. Refrigerate for 30 plus minutes.
Preheat oven at 350 degrees
Take 1/4 c. granulated sugar and 1 TBSP of cinnamon and mix in small bowl.
Roll dough into 1 1/4” balls. The dough will be sticky so don’t over-handle it. Drop balls into sugar and cinnamon mixture and then place them (do not press down) on lightly greased cookie sheets. Bake for about 11 minutes. The cookies should be light, golden brown when you remove them from the oven. Cool slightly, and remove from the cookie sheet. Recipe makes about 16 cookies.