Soft Snickerdoodle Cookies
After a fairly calm and mild winter, work on the farm is starting up again. Russell is working long days to get ready for the upcoming planting season - which means he has to get up early on weekends to go check sprinklers.
Selfishly, I love my early weekend mornings, alone with my coffee and without any real obligations. I spend these precious hours leisurely reading outside or baking while watching girly movies. Truly, I don't think that there is anything more pleasant than watching Pride and Prejudice with a batch of cookies in the oven.
This past weekend, I found myself with limited baking supplies. No buttermilk to make my grandma's chocolate sheet cake. No peaches for a peach cobbler. No apples for an apple pie.
And then I remembered a recipe for snickerdoodle cookies that I used to make all the time. I haven't made this recipe in years - and I'm not quite sure why not. They're soft in the middle, light and crispy around the edges, with an intense cinnamon flavor. And, they went wonderfully with my lazy morning and pot of coffee.
Snickerdoodle Cookies Makes 20 cookies
1 stick of butter, softened (almost melted)
3/4 cup of white sugar
1 1/2 cups of flour
1 tsp of cream of tartar
1/2 tsp of baking soda
1/4 tsp of salt
Cinnamon and sugar mixture
In a mixer, cream together butter and sugar. Once light and fluffy, add in egg and beat well.
In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Fold flour mixture into the butter mixture until combined.
Chill dough for at least one hour (or you can freeze dough too!).
Preheat oven to 350 degrees. Roll dough into 1.5 inch balls and roll through the cinnamon and sugar mixture. Place on cookie sheets lined with parchment paper. Cook for 10-11 minutes, or until edges begin to get crispy. Let sit on cookie sheet for 2 minutes and before transferring to a cooling rack.
Julia Andrus Williams