Snickerdoodles made and baked by Kathleen & Aislinn are by far the most yummy, delicious Snickerdoodles anyone I know has ever had. They are moist, not too sweet, have the perfect amount of sugar cinnamon rolled onto them and the best part is that we leave the cream of tartar out. Yep, I said it . . .we leave it out . . don't need it so don't put it in. I think they are 100 times better than a regular sugar cookie. The dough is much easier to work with and when you bite into them you don't feel like you are going to lose a tooth.
Again, anything with butter is always going to be delicious if you know how to bake and that is why we are here. Teaching you how to bake and not be afraid of it is why we create our videos on our YouTube Channel EverydayBaking at:
http://www.youtube.com/user/EverydayBakingSo please take a look at our Snickerdoodle video at:
http://www.youtube.com/watch?v=z58elsw_5EcPlease let us know what you think!
Everyday Baking - by Kathleen & Aislinn:
Snickerdoodle Cookie Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 1/3 cup granulated sugar plus 1/4 cup sugar
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
2 large eggs
2 ½ cups Quaker Oats
Directions
PREHEAT oven to 375° F.
COMBINE flour and baking soda in mixing bowl. Beat butter (softened in microwave for 30 seconds) and 1 1/3 cups granulated sugar in another mixing bowl until light and fluffy. Beat in eggs and mix well with hand mixer. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture and finish mixing in with a spatula.
In small bowl, combing cinnamon and remaining 1/4 cup sugar. with hands, shape dough into 1-inch balls with a tablespoon. Roll in cinnamon sugar to coat. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake 12 minutes, or until set and lightly golden and slightly crinkly on top. Cool on cookie sheet on wire rack for 1 minute. With wide spatula, transfer cookies to wire racks to cool completely. Makes about 2 dozen.
