Ok, I know I usually only bake on Fridays, but today is snowy, I’m wrapping Christmas presents, and the mood just struck. Since it’s so close to the holidays, I decided on Snickerdoodles, a perennial Christmas favorite.
No, they have nothing to do with Snickers or doodles or even Snick for that matter. Though I’m sure you could watch Snick while eating them. Snickerdoodles remind me of Old World German women baking in the dead of winter (you can read alllllll about the history of Snickerdoodles here).
This is another Magnolia recipe…surprise! No but really, while Snickerdoodles are hard to mess up, anything from Magnolia is guaranteed to be perfect. This is my second favorite cookie recipe from Magnolia (I will post my very favorite at some point…they are OMGZ so good).
Snickerdoodles, as performed by Magnolia Bakery
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons of sugar mixed with 2 teaspoons cinnamon, for tops of cookies
Baking Temperature: 350 degrees
Baking Time: 12-14 minutes
- In a small bowl, combine flour, cream of tartar, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until smooth, about 2 minutes.
- Add the eggs, milk, and vanilla, and beat well.
- Add the dry ingredients and mix thoroughly.
- Wrap the dough tightly and chill in the refridgerator for 1-2 hours.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Sprinkle generously with the cinnamon-sugar mixture.
- Bake for 12-14 minutes. Cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.