My daughter has been on a major baking kick lately, partly due to a school project that requires her to make “How to” videos of different recipes. We certainly haven’t been complaining around our house. With Easter just a week away, I thought I would share the recipe for her latest creation, Snickerdoodle cookies.
These are my husband’s favorite cookies and his mom has always made them just the way he likes them. I attempted them a couple years ago but they just weren’t the same so I was shocked when my daughter said she wanted to give them a try.
Hers came out perfect, crispy on the outside with a soft center and just the right amount of cinnamon. If you are looking for a different treat to serve on Easter, I highly suggest these. Easy to transport if you are on the go and can be modified for larger groups.
Prep Time: 20 minutes
Bake Time: 10 minutes/batch
Makes: 2 1/2 Dozen
Ingredients:
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
Directions:
- Preheat oven to 375 degrees. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar. Gradually beat into a creamy mixture.
- In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1 inch balls, roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets.
- Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Hope you enjoy!