Snickerdoodles

 

The thought of cinnamon spice brings warmth to the soul and one of the all time classic combinations has got to be cinnamon and sugar. Snickerdoodles come to mind when you speak of cinnamon and sugar, and if you haven’t had a snickerdoodle before…you’ll want to keep on making them over and over. They’re as easy as making any other cookie, but if you love eating cookie dough straight out of the bowl, a snickerdoodle is like your wet dream.

Usually snickerdoodles contain cream of tartar as the leavening agent, but if you don’t have it in your pantry don’t fret! Just substitute it with baking powder and you’ll be all set. I love eating them while they're still warm, and not to mention the aroma of cinnamon spice throughout the house is magical. Eat them as is, or with a glass of milk...another excellent way is to wedge vanilla ice cream in between two! There's nothing like an ice cream sandwich in the summer!

Snickerdoodles

Makes about 2 ½ dozen cookies

1 ½ sticks butter (softened)

1 ¼ C sugar

2 eggs

1 T vanilla bean paste (or extract)

2 ½ C flour

1 ½ T baking powder

1 t salt

¼ C cinnamon

¼ C sugar

pinch of salt

Pre-heat your oven to 375F and prepare a cookie sheet with parchment or a silpat.

In a bowl, combine, flour, baking powder and salt. Set aside.

Cream butter and sugar together till pale and creamy, add eggs one at a time until they are incorporated. Add in salt and vanilla bean paste or extract and mix to combine.

Pour in dry ingredients on low till you get a nice pliable dough.

In another bowl combine ¼ c of sugar and cinnamon and salt. This is your coating.

Roll about 1½ inch balls (golf balls) and liberally roll them in the cinnamon sugar mixture. Place them about an inch apart and press them down lightly, bake for 13 minutes. Allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool further.