Soft, Chewy Snickerdoodles

I know, I know, there are a million zillion recipes out there for these delightful little cookies, but I happened to buy bagged  4.25 lb Gold Medal flour instead of the flour that comes in the paper sack and this recipe was on the back. It is different than the others I have made because of the cream of tartar. This told me immediately that this cookie would be softer and not as crisp as the other snicker doodles I have made, and that made me immediately just go to the kitchen to make them. I just ate 4 of them. There are so soft and delicious and just perfect to leave for Randy when I go out of town to see grandkids. I always use more cinnamon sugar mixture than they call for because I can never get enough cinnamon flavor.

Makes about 5 dz.

1 1/2 cups sugar

1 cup softened butter (I use 1 stick butter and 1 stick Parkay or you can use 1/2 cup shortening added to the butter) Just end up with 1 cup, whichever mixture you want to use. But if you use all butter, the cookie will tend to be crispier)

2 eggs

1/2 teas vanilla

2  3/4 cup flour (all purpose)

2 teas cream of tartar

1 teas baking soda

1/4 teas salt

1/4 cup sugar added to 2 to 3 tables cinnamon (this is to roll the cookies in before baking them)

Heat oven to 400. Mix the 1 1/2 cups sugar, butter, shortening or margarine and eggs together. Add 1/2 teas vanilla to mixture and beat until creamed well.

Mix the flour, baking soda, cream of tartar and salt together. Add to creamed mixture and using mixer, mix on medium until flour and butter mixture are well blended.  At this point, I cover the bowl and refrigerate for a couple of hours to make handling the dough to form little balls so much easier. You should put about a tables of dough into each ball. Mix the sugar and cinnamon tougher and roll each ball into this. Place on ungreased cookie sheet and bake about 8-9 minutes, depending upon your oven and size of balls that you made. I like them to be soft and chewy, so I tend to take them out before they feel completely done. Remove them from cookie sheet and place on paper towels you have laid out on the counter. I like the paper towels instead of cooling racks. It keeps the cookies a little softer and not as crisp as they tend to get on cooling racks.

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