Snickerdoodles

 

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

 

 

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