Snickerdoodles are one of those tried and true Amish classics that are enjoyed year round. Among the non-Amish, snickerdoodles seem to enjoy greater currency around the holidays which is why I am sharing this now. Few desserts beat a snickerdoodle done right. Do a snickerdoodle wrong and you end up with the strong, distinctive taste of cream of tartar in your mouth and/or a crumbly flavor-free cookie. This is a snickerdoodle recipe that comes to us from northern Indiana and if you're going to try your hand at snickerdoodles this may well be the recipe to start with. Don't these cookies look amazing? I've seen snickerdoodles in Amish homes and bakeries in all areas of the country, so their popularity transcends geography.
Amish Classic: Homemade Snickerdoodles
Ingredients
- 1 cup butter softened
- 1 1 /2 cup sugar
- 2 eggs
- 2¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Cream: butter, sugar, & eggs. Stir in dry ingredients.
- Chill dough for at least 20 minutes
- Roll dough into balls the size of small walnuts.
- Roll into mixture of 2 tablespoons of sugar & 2 tablespoons cinnamon.
- Place on ungreased baking sheet about 2 inches apart.
- Bake at 400 degrees for 8-10 minutes
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