Whatever the origin of the name, this cookie has been around for a long time. To see more -
http://en.wikipedia.org/wiki/Snickerdoodle
warning – these cookies need to be chilled first
I mix them up the night before
Ingredients and Instructions
read tips about baking on chocolate chip cookie recipe
1 and 1/4 cups butter
Cream (this means run an electric mixer through the butter until it looks soft and creamy)
Gradually add
2 cups white sugar
and cream together until light and fluffy looking
add
2 eggs
1 and 1/2 teaspoons vanilla
1/2 teaspoon lemon extract OR 1 teaspoon grated lemon peel
beat gently
IN A SEPARATE BOWL MIX TOGETHER
4 and 1/2 cups all-purpose flour
2 teaspoons baking POWDER
1 teaspoon baking SODA
3/4 teaspoon salt
(you can put these through a sifter as well if you want)
Gradually add the flour mixture
alternating with
1 cup buttermilk
I usually do this in threes – 1/3 flour, 1/3 cup buttermilk
until everything is well mixed
mixture will be very thick
chill overnight or least 4 hours
preheat oven to 375F
Mix together -
1/2 cup sugar
2 tablespoons cinnamon
I put mine in a plastic container and shake
take 1/4 cup of batter and form into a ball with your hands
roll in cinnamon mixture and place on greased cookie sheet at least 3 inches apart
press down gently with your hand until cookie about 1/2 inch thick
bake for 12 to 14 minutes
the bottoms should be toasty brown and the tops golden brown
remember to cool on wire racks and wait so you do not burn your mouth
these cookies are crisp outside and like cake inside
they are my favorite non-chocolate cookie!!
hope you enjoy them as much as I do
