wesley’s favorite snickerdoodles

DSCF1881I accidentally coated these with double the amount of cinnamon as the recipe called for, which is why they’re so brown in these photos, oops. Still delicious though, because I’m a believer in never-too-much-cinnamon. But recipe reflects the standard amount, because I can’t speak for you, plus you can always adjust it to-taste.

Modified from Wesley’s recipe box!
Makes about 13 medium sized cookies
You need:
1 large bowl, 1 medium bowl, 1 small bowl
1 whisk, 1 cookie scoop, disposable gloves (for convenience)
1/2 c unsalted butter, softened
3/4 c granulated sugar
1 large egg
1 3/8 c all-purpose flour, loose
1 tsp cream of tartar
1/2 tsp baking soda
pinch salt
1 1/2 Tbsp granulated sugar (additional)
2 tsp ground cinnamon

DSCF1873DSCF1874DSCF1876DSCF1877Preheat oven to 350 deg F.

In a large bowl, cream together 1/2 c softened, unsalted butter and 3/4 c granulated sugar until fluffy. Mix in 1 large egg. In a medium sized bowl, mix together the dry ingredients: 1 3/8 c all-purpose flour, loose, 1 tsp cream of tartar, 1/2 tsp baking soda and pinch salt. In a small bowl, combine 1 1/2 Tbsp granulated sugar and 2 tsp ground cinnamon.

Pour dry ingredients into the buttercream and combine completely, with no fear of overmixing. If batter is too soft to be workable, place in the fridge for 5-10 minutes. Otherwise, scoop 1″ balls (about 2.5 Tbsp) into the cinnamon-sugar mixture, coat thoroughly, and place on a baking sheet lined with parchment paper or Silpat, with about 2″ space in between. Cookies will spread to about 3″ diameter.

Bake for 9-10 minutes, until edges are dry. Remove from pan immediately and let cool on a rack. Cookies are best on the day they’re baked, and will dry out even in an airtight container.


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