After posting about the baby shower that I hosted, I had LOTS of people ask for my Snickerdoodle recipe, the only recipe I didn't post. So when I was co-hosting the annual cookie exchange, I decided to make these Snickerdoodles again, and this time, take some pictures of the process to share with all of you!
This recipe comes from one of my Lion House cookbooks, just like my favorite Chocolate Chip Cookies do. Some of my friends who are true Snickerdoodle lovers say that these are some of the best they've had. I hope you like them too!
Here's what you'll need:
1/2 C. sugar
1 1/8 tsp. cinnamon
1 C. butter, softened
2 1/2 C. sugar
1 tsp. vanilla
2 1/2 Tbsp. water
6 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
In a medium bowl, mix 1/2 C. sugar and cinnamon; set aside. (You can half this cinnamon sugar or you can make the full amount and save the extras for anything that could use some cinnamon sugar.)
In a large mixing bowl, combine butter and 2 1/2 C. sugar until light and fluffy.
Add eggs, vanilla, and water; beat until fluffy.
Add flour, cram of tartar, baking soda, and salt, turning mixer on and off in quick bursts at low speed until flour is nearly blended in. (This is to help not have a flour explosion all over your counter.) Continue mixing at medium speed until well mixed.
Shape dough by rounded tablespoonfuls (I used a medium cookie scoop and then rolled each ball in my hands).
Roll in cinnamon-sugar mixture.
Place on a cookie sheet and bake at 350 degrees for 11-12 minutes or 9-10 minutes with a convection oven.
The cookies that I baked on convection turn out like these, thicker and puffier. When I bake them with my regular oven, they turn out a bit flatter with slightly more spread. Both ways were tender and delicious.
Christmas is nearing! What cookies do you like to make over the holiday season?