My momma was the best cookie baker I knew along with her momma, my Grandmama Inez. Her patience and perfection on every step made the outcome well worth the wait as the kitchen filled with the smell of butter and sugar.
One of my favorites has always been the simple little Snickerdoodle. Basically a butter cookie covered with cinnamon.
Here is my recipe.
You’ll need two bowls. One medium one larger.
Preheat your oven to 350 degrees Fahrenheit.
Line your cookie sheet with parchment paper.
In the large bowl:
- Cream 1 cup (2 sticks) of Real Butter.
- Fold in 1 1/2 cups of sugar.
- In a small bowl, whip 2 whole large eggs until the are fluffy.
- Fold in your eggs with your butter mixture.
In your medium bowl sift together:
- 2 tsp of cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 3/4 cups of flour.
Add your flour mixture to your butter mixture a HALF CUP AT A TIME. Fold in completely to not have any lumps. When you have about a half a cup of flour left, you may want to switch out your spoon and use your Clean hands to knead in the remaining flour.
In a small bowl put in 2 tbsp of sugar and 1 tsp of cinnamon. Stir until well mixed.
Take your cookie dough scoop, with a Mellon scoop or small spoon, roll the dough into a tight ball. Roll the ball in the cinnamon mixture place on your cookie sheet about 2 inches apart. They will spread out a bit.
Bake at 350 degrees Fahrenheit for 10 minutes.
Place on a paper towel to cool. And enjoy!
Until next time,
Mrs. Kay Lynn Rice