As the holidays approach, you'll probably be looking for cookie recipes to share with your families or friends, or just to have as a snack before finals. Chef Aidan will walk you through making snickerdoodles that are sure to delight this holiday season! For accommodations or accessibility needs, email aglendon@ithaca.edu
Ingredients
1 cup Unsalted Butter (softened)1 1/2 cups Sugar2 large Eggs2 teaspoons Vanilla2 3/4 cup Flour1 1/2 teaspoon Cream of Tartar1/2 teaspoon Baking Soda1 teaspoon SaltCinnamon-Sugar Mixture:
1/4 cup Sugar1 1/2 Tablespoons CinnamonInstructions
Preheat oven to 350 degrees.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.