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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Soft Snickerdoodles Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter {softened}
1 1/2 cups granulated sugar
4 tsp vanilla extract
2 eggs
3 cups flour
4 tsp cornstarch
2 tsp cream of tartar
1 1/2 tsp baking soda
1/2 tsp salt

Cinnamon Sugar Coating

1/4 cup granulated sugar
2 tbsp cinnamon
Directions:
Directions:
In the bowl of a stand mixer {fitted with paddle attachment} combine butter, sugar, eggs and vanilla extract. Beat on medium speed until creamed {it should be light and fluffy}. This will take between 4-5 minutes but do not skip this part. Scrape down sides of bowl as necessary.

Add flour, cornstarch, cream of tartar, baking soda and salt and mix until just combined. In a separate small bowl combine Cinnamon Sugar Coating ingredients and mix well.

Using a medium cookie scoop {or 2-3 tablespoons of dough} form mounds. Roll each mound in the Cinnamon Sugar Coating and place on a pan lined with parchment or wax paper. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.

When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray with cooking spray. Place mounds on sheets, being sure to space them about 2 inches apart. Bake for 8-9 minutes, or until the edges are set and the middle of the cookie is just beginning to set. They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to a cooling rack and they will firm up as they cool.

Store cookie in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Number Of Servings:
Number Of Servings:
22-24 cookies
Preparation Time:
Preparation Time:
3 hours 10 minutes

 

 

 

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