Saturday, March 26, 2011


Snickerdoodles are really good, BUT the only thing is that they are for dipping. It goes all hard after it is cooked so you dip it in milk, I know a few friends that love it. ALISE since you like cookies and dipping in milk you will have to try these...The dough is actually good, Tyrell wanted to eat the whole thing!

So I didn't know that you do tiny tiny pieces and just roll them, I you know did a LARGE one and my cookies really expanded and was really big so my advice to you is do a tiny ball, like a little robin egg if you ever did see one:)

Anyways these are really good and you have to give them a try:)

1 cup butter, softened
1 ½ cups sugar
2 eggs, well-beaten
2 ¼ cups self-rising flour (If you are using all purpose flour, use 2 1/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon soda, and 1/4 teaspoon salt. This gives a more authentic version of snickerdoodles.)
2 tablespoons sugar
1 teaspoon ground cinnamon

In a large mixing bowl, mix 1 cup softened butter with 1 ½ cups sugar. Add 2 well-beaten eggs, and use an electric mixer to blend thoroughly. Blend in 2 ¼ cups flour, a little at a time, until all of the flour is incorporated into the cookie dough. Form dough into 1-inch balls. Mix 2 tablespoons sugar and 1 teaspoon cinnamon in a shallow dish. Roll the cookie balls in the cinnamon-sugar mixture, if desired. Place cookie balls 2 inches apart on ungreased baking pan or cookie sheet. Bake at 400 degrees (F) 8 to 10 minutes, or until lightly brown and cracked on the top. Remove cookies from baking sheet and place on a rack to cool. You may place these on a flat tray and serve them warm. They are delicious when eaten warm with a cold glass of milk! I hope you enjoy this recipe!

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