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| Snickerdoodles (Photo by Amy Bradt) |
Some of the most cherished items I have from my Grandma Opal are the many small church cookbooks that she collected over the years. Some have no covers, so I have no idea who published them, while others have stained pages and notes from recipes tried and starred if found acceptable. I found this gem that was published in the St. Luke Lutheran Church cookbook (Wood Lake, MN). Grandma had penned in 3 stars by the recipe, and she was right! Best recipe for Snickerdoodles that I've found!
Printable Recipe
Recipe by: Amy Bradt Yield: 5 1/2 dozen cookies
Ingredients
1 cup butter, softened
1½ cups plus ¼ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 teaspoons ground cinnamon, divided
2¾ cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
Preheat oven to 375°. Line 2 cookie sheets with parchment paper; set aside.
Cream together the butter and 1½ cups granulated sugar together with mixer until fluffy and light in color, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla.
In medium bowl, whisk together the flour, 1 teaspoon ground cinnamon, baking soda, cream of tartar and salt. Gradually add to the butter mixture and mix until soft dough forms.
In a small bowl, whisk together the remaining 1/4 cup granulated sugar and the 2 teaspoons ground cinnamon until combined. Drop rounded tablespoonfuls of dough into the cinnamon sugar mixture, rolling them around to coat completely. Place 2" apart on the prepared baking sheets.
Bake for approximately 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool for two minutes on sheets before moving to rack to cool completely.
Notes
I usually have to use more sugar & cinnamon to coat the cookies before baking. Simple rule of thumb is 4 sugar to 2 cinnamon, so add another 1/8 cup sugar & 1 teaspoon cinnamon if you need more.
Original recipe from: Lydia Bode (St. Luke Lutheran Church)
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