This classic cookie recipe makes a wonderful gift for friends and neighbors. Not too sweet or crumbly or gooey, Snickerdoodles can be mailed easily to kids in college or parents out of state. Bake up a batch yourself, and share a taste of home this holiday season.
2 ¾ cups flour
½ teaspoon salt
2 teaspoons baking powder
1 cup butter, softened
1½ cup sugar
1 teaspoon vanilla
3 tablespoons sugar
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees.
Sift flour, baking powder, and salt into a bowl together, then set aside.
Cream the butter and sugar until light and fluffy (4-5 minutes). Add vanilla, then eggs, one at a time, mixing well after each one.
Blend in flour mixture until smooth.
Use dough to form small balls (1-2 inches in diameter), then roll the balls in the cinnamon sugar mixture until evenly coated.
Use the bottom of a clean glass to flatten balls to a ½ -inch thickness, spaced evenly on ungreased cookie sheets. Bake for 10-12 minutes, or until cookies are light brown on the surface, but still moist in the center.
Allow to cool before eating (if you can wait that long). Serve with ice cold milk. Enjoy!
Do you love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes.
For even more Flanders family favorites — plus a wealth of other ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven, so you can put them all down in one place.
Happy reading… and snacking on snickerdoodles!