Snickerdoodles

Easter Sunset

DID YOU KNOW 

The word "snickerdoodle" itself, according to the Oxford English Dictionary, was first recorded in 1889. It's probably of German origin according to Joy of Cooking. The snickerdoodle is a very common cookie in the United States but is relatively unknown in other countries. The cookie is common to Mennonite and Amish communities. A popular cinnamon-sugar soft and chewy sugar cookie recipe's main ingredient, setting it apart from a regular sugar cookie, is cream of tartar. It adds a unique tangy flavor to the cookie to create the classic snickerdoodle-absolutely delicious!

FYI Cream of tartar is often used to stabilize egg whites or cream while whipping them. It is also often added to baked goods to help activate baking soda.

Recipe adapted from liluna.com and makes 32 cookies.

Ingredients:

• 1 cup butter, softened
• 1- 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla 
• 2- 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

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Topping 

• 1/3 cup sugar 
• 1-1/2 tablespoons Saigon cinnamon 

Directions: 

• Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.  
• Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
• Cream together sugar and butter until light and fluffy for 3 minutes. Add eggs and vanilla and cream for 1-2 minutes longer. 
• Stir in dry ingredients to wet ingredients and mix just until incorporated. 
• Place bowl in freezer for 30 minutes.
• Mix topping ingredients. Shape dough into 2 inch balls and roll in the cinnamon-sugar mixture.
• Place 2 inches apart on a parchment lined baking sheet. Flatten ball slightly to avoid from puffing up in the middle. Sprinkle with more cinnamon/sugar mixture.  
• Bake for 10 minutes at 350 degrees.