So it has been a while since I made cookies. I'm not sure why that is, since I love to bake and D loves cookies. So today I decided to make cookies, since I had most of my Sunday chores done, D is at work, and I've got no plans. So I went looking for a cookie recipe since I haven't tried a new one lately and found a link to a snickerdoodle cookie recipe that is a takeoff of the Mrs. Field's Cinnamon Sugar Cookie. And since D has been asking for this soft, cinnamon covered treats for a while now I thought I would give them a shot. I used to make a really good snickerdoodle recipe when I still lived with my parents, but it came out of an old church cookbook that my mom kept. So since I moved out I have been on the hunt for a great, go-to recipe for these cookies. I've tried a few but they either haven't made the right texture, were too try, or didn't yield enough. This recipe though is really good. The cookies are soft and the perfect mix of cinnamon and sugar. The recipe even made quite a few cookies, I got about 2 dozen but I suppose it could vary based on how big you made your cookies. I may keep looking for the perfect snickerdoodle recipe, but I am definitely hanging on to this one.
SnickerdoodlesRecipe from
Liz's Cooking Blog
Ingredients:
Topping:
3 Tbsp. white sugar
1 Tbsp. ground cinnamon
Cookies:
2 1/2 cups all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
Instructions:
Preheat oven to 300F.
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a second bowl combine flour, soda and salt. Mix well and set aside.
In a large bowl blend sugars at medium speed. Add
the butter, and mix to form a grainy paste. Scrape the sides of bowl, then add
the eggs and vanilla. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined. Don't
overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar
topping.
Place onto ungreased cookie sheets, 2 inches apart. Bake for 17−20 minutes (mine took more like 15-17).
Immediately transfer cookies to a cool surface.
