First of all, I want to wish everyone a happy and prosperous 2012. I am also happy to be writing my 250th post. Thanks friends for the constant support and encouragement that has been a big source of motivation for me.
My friend Tanis offered to make cookies with my kids one evening and I was more than happy to get a few hours to myself. The kids came home with tons of cookies and my son claimed that the snickerdoodle was the best cookie ever. Even K loved it and I had to call Tanis to get the recipe. That is how the snickerdoodle was born in my kitchen. Tanis came by with her Betty Crocker book and I made these on Christmas eve. I loved the cinnamon flavor in the cookies and I followed the recipe for the most part except for a couple of changes. I used egg whites instead of whole eggs because I find that the cookies have a more pronounced egg flavor when whole eggs are used. (I know that is probably just me .:)) I also do not buy shortening anymore and have used butter instead. This is the online link to the recipe. Recipe from Betty Crocker.
I halved the recipe and got about 2 dozen cookies.
3/4 cup sugar
1/2 cup butter at room temperature
2 egg whites
11/2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1/8 cup sugar (1 oz)
1 tsp ground cinnamon
Take sugar, butter and egg whites in a bowl.
Beat until fluffy.
Add all purpose flour.
Add cream of tartar.
Add baking soda.
Mix well to form a dough. The dough can be sticky. Refrigerate for 3-4 hours and it will stiffen up to form balls.
Mix sugar and cinnamon and keep aside.
Form balls with the dough.
Roll each ball in the sugar-cinnamon mixture.
Place the balls in an ungreased baking sheet about 2 inches apart. Bake in a preheated 400F oven for 8 – 10 minutes. The edges will be slightly crispy and the inside will still be soft when done. The inside hardens a bit on cooling.
In the oven.
Out of the oven.
Tasty cookies ready. Cinnamon flavor in cookies is new to me and we loved it.