Snickerdoodles

Here is my version of the classic Snickerdoodle Cookies. It was actually not until a a few years ago that i actually ever had a Snickerdoodle cookie. Then this year i had them again and i have been on a mission to recreate them at home. All it really is, is a sugar cookie that meets a sugar cookie with a twist. My twist is the addition of another spice with the cinnamon that in crust the cookie. Oh and a plus is that these cookies have about a two week shelf life if they are around that long, which i doubt, enjoy.

Snickerdoodles

Ingredients

2 3/4 cups of unbleached flour
1 1/2 cups of raw sugar
2 sticks of unsalted butter, room temp
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon of salt

Topping
1/2 cup raw sugar
4 teaspoons ground cinnamon
1 teaspoon cardamon

Directions

In a large bowl whisk together the flour, salt, cream of tartar and baking soda.

In the stand mixer cream together the butter and sugar until light and fluffy. Next cream in one egg at a time. Once combined, lower the speed and slowly add the flour mixture. Once all blended, remove bowl from mixer and cover with plastic wrap and place in the fridge for at least 2 hours.

Preheat oven to 375 degrees

In a small bowl mix together the topping.

Next roll dough into 1 inch balls, roll in topping mixture, then place on parchment lined cookie sheets, flattening slightly so they do not roll around. Bake for about 12 minutes or until golden brown around the edges. Slide parchment and cookies onto cooling rack to cool.

Enjoy Cooking