Saturday, March 7, 2015

Lori's Snickerdoodles Cookies

                                Lori's Snickerdoodles Cookies

I've been making these for so long that I no longer remember where I found the recipe. I make these most years at Christmas time, having them for the kids and grandkids, and giving some away. These are a favorite of some of my kids and grandchildren. They are easy to make and delicious.
Many people make the bad choice of over-baking these, which makes them hard instead of just crisp. It is important to pull these out and allow them to set up for a minute or so on the cookie sheet before transferring to a wire rack to cool. The recipe I use makes a large batch, but they freeze well.
I am going to give the large recipe that I make, then I will give a smaller version, though it is the same cookie.

 Lori's Snickerdoodles Cookies
                                                           400 degrees
5 1/3 cups unbleached flour, sifted
4 teaspoons cream of tartar
2 teaspoons baking soda
1 pound real butter, soft (4 sticks)
3 cups sugar
4 eggs
1/3 cup sugar
5 teaspoons ground cinnamon

In a large bowl, sift together dry ingredients; set aside.
In another large bowl, cream together the butter and sugar till light and fluffy. Beat in eggs and blend well. Stir in dry ingredients and mix well.
Chill, if necessary, or until firm enough to handle.
In a small bowl, combine sugar and cinnamon; blend well.
Using flour to cover hands, roll dough into balls the size of walnuts.
Roll in cinnamon sugar mixture, then place 3" apart onto a lightly greased cookie sheet.
Bake at 400 degrees for 8-10 minutes, being careful not to overbake.
Makes about 10 dozen cookies.
These freeze well.

Smaller version:

1 1/3 cups unbleached flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup sugar
1 egg
4 teaspoon sugar
1 1/4 teaspoon cinnamon.
Make as above. Makes 2 1/2 dozen cookies.