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Soft Snickerdoodles

These are the cookies that are referenced in one of my poems and are simply perfect for the holidays or any special occasion.

snickerdoodles

2¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

a dash of salt

1½ cups granulated sugar

2 sticks unsalted butter, softened

2 large eggs

1 teaspoon cinnamon

1/2 teaspoon vanilla

¼ cup sugar (for rolling)

2-3 tablespoons cinnamon

 

1. Adjust oven rack to top position and heat oven to 375. Then, whisk the flour, salt and baking soda in a medium bowl, and set aside.

 

2. Beat butter and sugar (except the ¼ cup granulated sugar for rolling) until creamy. Then, beat in eggs, vanilla, cream of tartar, and cinnamon (1 tsp). Add flour mixture and mix until just combined.

 

3. Mix ¼ cup sugar and 2-3 tablespoons of cinnamon in a shallow bowl. Roll dough into a 1-inch balls; roll each ball in cinnamon sugar mixture before placing them 2 inches apart on ungreased baking sheet.

 

4. For soft cookies, bake until just set (8-9 minutes). Add an extra minute or so for a crispier cookie. Let cookies cool for a few minutes of the baking sheets before using a spatula to transfer to wire cooling racks.

 5. Enjoy! Makes approx. 4 dozen cookies

 

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