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Snickerdoodle Cookies

snickerdoodle 007

The cookie recipe from last week seemed popular, so we thought we’d give you another one.  These snickerdoodles are firm yet soft, giving to layers of texture.

Makes 22-24

2 3/4 cups all-purpose flour

1 1/2 cups white sugar

1 cup salted butter (room temperature)

2 large eggs

2 tsp. cream of tartar

2 tsp. vanilla extract

1 tsp. cinnamon

1 tsp. baking soda

For cinnamon-sugar coating: 1/2 cup sugar and 2 tsp. cinnamon combined in a separate bowl

Preheat oven to 335 degrees F.  Put butter and sugar in a mixing bowl and start to mix, beginning on low speed going up to medium-low, for around 3 minutes.  Continue mixing, adding one egg at a time, then the vanilla extract.  Scrape the inside of the bowl so that all ingredients can incorporate evenly.  Increase speed to medium and mix for another 3-4 minutes until the butter is light and fluffy.

In a separate bowl, sift together flour, cinnamon, cream of tartar, and baking soda.  Add this to butter in the mixer, and mix on low for 15-20 seconds.  Scrape the inside of the bowl again, and mix on low for another 20-30 seconds, until a malleable dough forms.

Using an ice cream scoop, scoop cookies and roll in cinnamon-sugar coating before placing on ungreased cookie sheets; you need two for twelve cookies on each.  Bake for 16 minutes, and let cool before depanning.

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Posted on January 17, 2013, in Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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