Several people asked about the cookies pictured in my homemade vanilla extract post the other day, so here they are! I clipped this snickerdoodles recipe out of a magazine many years ago (have no idea what magazine) and I was reunited with it recently (joy!) after I found it while unpacking boxes.
As you can see, it is a well-worn and well-loved recipe that has seen much use and stainage over the years.
My kids love snickerdoodles. I’ve tried other recipes for snickerdoodles and they all crumble in comparison to this one. It’s the best!
How to make Snickerdoodles:
2 2/3 cups all-purpose flour
1 cup butter, softened
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons ground cinnamon
In a large bowl, measure flour, butter, cream of tartar, baking soda, salt, vanilla, eggs, and 1 1/4 cups sugar. (Edited to add: Please note the 1 1/4 cups sugar. A couple of people have mentioned that there is no sugar in the dough. There is sugar in the dough! Ack, don’t make these without sugar!) Stir till well blended. Shape dough into a ball; cover with plastic wrap. Chill dough for two hours or until easy to handle. Place cinnamon and 2 tablespoons sugar in a small bowl. Shape chilled dough into 1 1/2-inch balls. Roll balls in cinnamon and sugar. Bake at 400-degrees on greased cookie sheets for 8-10 minutes.
*Note: I don’t usually shape them into the little balls and roll them in the sugar and cinnamon. (Though that is the traditional method and will make a higher cookie, but I’m lazy sometimes.) Instead, I roll the dough into two logs, chill, then slice and just sprinkle the tops with cinnamon and sugar.
Try to not let the cat eat them while you’re taking pictures.