Oh how I love fall foods. And fall cookies are a top favorite of mine (duh!). Snickerdoodles are obviously not exclusive to the fall season but they always remind me of the fall. The spice flavors and cozy tastes are just wonderful and there is also a quite unique taste from that cream of tartar. The bakery I work at makes these all year round and they are a big hit! Now I don't know whether this is true but Snickerdoodles seem to be a very "Lancaster" thing even though they do make them elsewhere. Do Lancaster-ians make them better or differently or something? Because tourists are all over snickerdodles both at Market and at all of the Amish stands we have around the county. Can somebody answer that question for me??
Recipe For: Soft Snickerdoodle Cookies
Prep Time: 10 minutes + 30 chilling time Bake Time: 8 minutes Total Time: 10 minutes
1 cup butter
1 1/2 cups sugar
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 Tbsp sugar
1. Cream together butter, sugar, and eggs until smooth. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Add the dry mixture to wet until well combined. Cover dough and chill for at least 1 hour.
2. Preheat oven to 400 degrees. Line baking sheet.
3. Combine 2 tsp cinnamon and 2 Tbsp sugar in a small bowl.
4. Roll dough into one inch balls and roll in cinnamon/sugar to coat. Bake for 8-10 minutes; rotating once during baking.
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