I am always on the lookout for a good cookie. This recipe yields 48 soft and delicious snickerdoodles, perfect for cracker-barrel at your next activity . If you are wanting a crispy crunch associated with your cookies, just cook for a few minutes longer. In my area, 10 minutes produces the perfect snickerdoodle with a slight crispy outer crust and a soft moist cookie in the middle. Don’t be surprised if you eat the first tray before the second tray is completed baking!
Apart from being delicious, these cookies are simple enough for beginning bakers who are working on their Webelos Cast Iron Chef or Scouts working on their ranks or Cooking Merit Badge.
1 cup Butter (softened)
1 1/2 cups Sugar
2 Large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tatar
1/2 teaspoon Baking Soda
1 teaspoon Salt
1/4 cup Sugar
1 1/2 Tablespoon Cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
In a small bowl, stir together sugar and cinnamon.
Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.
Bake for 9-11 minutes (10 minutes is perfect for me). Let cool for several minutes on baking sheet before removing from the pan.