Classic Snickerdoodles Food

CLASSIC SNICKERDOODLES

Steps:

• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
• Preheat oven to 375°F. In a small bowl combine 1/4 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls. Roll balls in cinnamon-sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
• Bake for 10 to 12 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.

CLASSIC SNICKERDOODLE COOKIES

Steps:

• Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2-3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3-4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
• Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
• Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
• Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.

CLASSIC SNICKERDOODLES

Steps:

• Preheat the oven to 350ËšF.
• In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk.
• Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy.
• Add the eggs one at a time and mix until they're fully incorporated.
• Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly.
• Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter.
• In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar.
• I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen.
• Bake for 11 minutes, turning half way, or until the edges are slightly golden browned.
• Allow to cool for a minute on the tray and transfer to a rack to complete cooling.
• Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.