Snickerdoodles

Recipe by Braxton Lee Allred

Heat: 400°F
Time: 5 min
Makes: Not recorded

Once I started making these cookies, they quickly became (if not my most popular cookie) a favorite. According to my brother, these are my greatest brainchild, evidenced by his consumption of at least a dozen of these per baking session. Hope you enjoy!

Ingredients

1 cup of Butter (at room temp) (If you do
2 tsp. of Cream Of Tartar half margarine and half butter the
1 tsp. of Baking Soda cookies have a slightly better texture)
¾ tsp. of Salt
1 ½ cup of White Sugar
3 cups of Flour
2 Eggs Cinnamon sugar mixture (you can add a
2 tsp. of Vanilla Extract bit of cloves to give it a really good
1 tsp. of Almond Extract aroma)

Method

01
Preheat the oven to 400 ̊F. I like to hand mix most of my recipes, but using any kitchen aid type mixer works just as well. Cream the margarine, butter and sugar together till a pale yellow color. Mix in the eggs and extracts till the mixture is smooth and well incorporated. Add the cream of tartar, baking soda and salt and mix well before adding the flour. With the flour, I find that sometimes I don't have to add as much, and have to add a little more. The dough should be fairly gluey, but shouldn't stick to your hand. If it
02
gets too dry, adding a little bit of milk can moisten it up a bit. Form into dough balls (about 1 TBSP in size), and roll into the cinnamon sugar mixture. Press unto the cookie pan, leaving just a little bit of room between cookies for expanding. Bake for 5 to 8 min, depending on the desired doneness (I really like doughy cookies, so 5 1⁄2 to 6 min works for my texture preference), and allow them to cool for 5 min when taken out.