Snickerdoodles

Snickerdoodles

My husband's work recently went into what they call "crunch mode." He works in the video game industry and crunch mode means long days and some Saturdays+ for everybody. Today I took in some cookies, his favorite: Oatmeal, and the testing manager's favorite: Snickerdoodles. This recipe has been my go-to for a long time and the cookies are really good. They're a soft buttery cookie rolled in cinnamon-sugar, so they're very much in the "comfort-food" category.

Snickerdoodles
1/2 butter
3/4 C sugar
1 egg
1 t vanilla
1 1/2 C flour
1/4 t salt
1/4 t baking soda
1/4 t cream of tarter

Update 12/24/14
Extra Ingredients (to roll the cookies in, before baking)
Cinnamon
Sugar

Cream the butter and sugar. Next add the egg and vanilla to the butter mixture. Combine dry ingredients in a separate bowl, then stir this into the butter mixture until combined. Roll cookie dough into 1-2 inch balls (or use a smaller cookie scoop) and roll cookies pre-baked in a small bowl of cinnamon sugar. (Note: The cookies are also good when they are no rolled in the cinnamon sugar, that is perfectly tasty, no-fuss option) Set oven to 375 degrees. Bake for 8-10 minutes.

Baking Tip (I learned this from my daughter): Take the cookies out after they've baked for 10 minutes. They will be soft and delicious. I used to wait for the edges to turn brown as an indicator that the cookies were done, if you do this they won't end up as soft.) Let them cool when you pull them out of the oven for a couple of minutes since they will be softer.

Happy holidays! I hope you have fun baking these cookies and bringing a little extra happiness to your family and friends whenever you bake them!

Recipe Source: Harmons grocery store, from a printed recipe card.

Suzanne
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