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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Snickerdoodle Cookies Recipe

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This recipe for Snickerdoodle Cookies, by , is from Remona's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Remona Wing

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
1 1/4 cup sugar, divided
1/2 cup packed brown sugar
2 large eggs
1 Tbsp. ground cinnamon

Directions:
Directions:
Preheat oven to 350. Line 2 large baking sheets with parchment paper. In medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
In separate bowl using hand mixer, beat butter with 1 cup sugar and the brown sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined.
In shallow bowl, combine remaining 1/4 cup sugar with cinnamon.
Using medium cookie scoop, scoop and roll the dough into 1 1/2" inch balls and roll in cinnamon sugar. Arrange about 2" apart on baking sheets.
Bake until cookies begin to crack, about 12 minutes. Let cool 5 minutes, then use a thin spatula to transfer to wire rack to cool completely.

Personal Notes:
Personal Notes:
Grandchildren favorite

 

 

 

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