When I was young we made once that I can remember. I am from a family that licks the bowl and beaters when we bake pretty much anything, so of course, we tasted the batter. I must admit that I preferred the batter to the baked cookies but then I don’t remember rolling ours in cinnamon sugar before baking either.
True Confession: I remember liking this batter so much that when I had a sweet tooth and there was nothing sweet in the house, I would make a fourth of this recipe and just eat it plain. I know. I’m sad.
Fast forward many years. I had long since forgotten the recipe for the snickerdoodles. My dear neighbor and friend Joyce, who made multiple batches of cookies at one time in order to have enough to share, made some of these cookies and shared them with us. She is such a sweet friend that she gave me some of the batter too. She rolls hers in cinnamon sugar and that made a huge difference in the taste of the finished cookies.
I baked these in our toaster oven, and thus could only bake nine at a time but it was worth it since it didn’t heat up the house the way using the oven does.
I recommend softening the butter only enough to allow the mixer beaters to cream butter and sugar but not too soft. I let mine get too soft today and ended up having to refrigerate the batter for a bit and it was still a bit too soft to shape into balls to roll into the cinnamon sugar. I do have to say that the batter was super light and creamy – delicious!
Also, Tiffany rolled these for me but she made them a bit large. The recipe directs them to be rolled into one inch balls. Tiffany made these about twice as big, which made nice big cookies.
- 3 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup butter (or margarine, if you must), softened
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla
- about 3 tablespoons sugar (we used more)
- ground cinnamon
- Cream butter and sugar.
- Mix in eggs, milk, and vanilla.
- Add in flour, baking soda, cream of tartar, and salt.
- Form into balls and roll in cinnamon sugar.
- Place two inches apart on cookie sheet. (The directions say to flatten slightly but we didn't.)
- Bake at 375º for about 8 minutes.
Until next time, God bless,