I’m not sure where the name Snickerdoodle originated but I do know that it is one of our family’s favorites. The simple cookie rolled in cinnamon and sugar is a perfect treat.
I found this recipe from Vivobello’s BLOG. Thankfully, she has given me permission to share her recipe with you here. I like this recipe because it doesn’t have cream of tartar which is called for in most Snickerdoodle recipes I’ve seen. I wanted to make something with things I had on hand. So here goes:
• 2-¾ cups All-purpose Flour
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 2 sticks Unsalted Butter
• 1-½ cup Sugar
• 2 whole Large Eggs
• 2 teaspoons Ground Cinnamon
• 2 Tablespoons Sugar
1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put softened butter and 1 1/2 cups sugar in a bowl and mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar mixture.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.
Makes about 2 dozen.