Today’s Friday cookies are Snickerdoodles. Making cookies or any baked items in Colorado can be a little tricky. Our alpine desert can leave cookies crumbly or flat as a crepe if the flour isn’t just right. Not only do these cookies stay soft and moist, they are also made with whole wheat flour. I have only used King Arthur White Whole Wheat, which has shown superior results.
Snickerdoodles are the ones that call to me like no other—I can hear them from all the way downstairs. They freeze well (though rarely do they last that long), make great after school snacks, and wonderful holiday gifts.
Snickerdoodle Cookies
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups King Arthur White Whole Wheat Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Topping:
3 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 350°. Mix butter, sugar, and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, backing soda and salt in a separate bowl. Blend dry ingredients into butter mixture.
Mix sugar and cinnamon for topping in a small bowl.
Form 1 inch balls of dough and roll in topping mixture to coat each one. Place on an ungreased cookie sheet and slightly press down. Bake for 8-10 minutes.
Remove from pan and cool on wire racks.
NOTES : If cookies spread too much when baking, chill dough for an hour before baking. For High Altitude, add 1/4 cup more flour.
[...] often make the standard chocolate chip (her favorite), snickerdoodles (my favorite), oatmeal, chocolate cookies with mint-chocolate chips, or the occasional peanut [...]