One of my husband’s favorite cookies are Snickerdoodles and last weekend, after a hard yet victorious battle with the mud in our pasture, he asked me to make some for him. I obliged. It’s not every husband that will build a fence for his wife’s horses. I was also happy he requested something other than chocolate chip cookies, as much as I love them. And to top it off, these Snickerdoodles are versatile–by changing the cooking time and temperature, they come out soft but chewy or nice and crispy, hence the versatility. Either way, they’re delicious with a cold glass of milk.
1 cup butter
1 1/2 cups sugar
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Cream together the butter, sugar and eggs. In a separate bowl, sift together dry ingredients, minus the cinnamon sugar. Add in with the sugar and blend until it makes a sticky dough. Roll into equal sized balls (these cookies do not spread much so the size you roll is about the size you get) and coat evenly with cinnamon sugar. Press down slightly on an ungreased cookie sheet.
For CRISPY Snickerdoodles: Bake at 375F for 7 to 10 minutes. They will be slightly golden. Remove to a cookie rack.
For CHEWY Snickerdoodles: Bake at 350F for 6 to 9 minutes. They will not be very golden and may appear slightly undercooked but will continue to set as they cool on a cookie rack.
|Don’t mind our yellow counter tops…we haven’t gotten to the kitchen remodel yet.|