Thursday, April 28, 2011


Hello and welcome to Snickerdoodles.   For those of you who are wondering why snickerdoodles, well that is the first cookie which my mom allowed me to make completly on my own back when I was a kid.  It was the name that got my attention and today it is my most requested cookie for get-togethers and orders.  As I branch into more of a at-home baking business I thought it was more then fitting to name it Snickerdoodles.

This won't be the kind of blog with minute to minute updates and stories...I'm just not that kind of gal....this will be more for me to showcase my baking for family, friends and clients.  As I am also a yarn-a-holic who loves my crochet hook as much as my mixing bowl, there might be the occasional post about my current project.

So I hope you enjoy your visit.... Bri


2 3/4 cups flour                              1/2 tsp salt
2 tsp cream of tartar                       1 tsp baking soda
1 cup butter                                   1 1/4 cup sugar
2 eggs

1/2 cup sugar mixed with 2 tbsp cinnamon for topping (more or less cinnamon can be used as per taste)

Cream butter, sugar and eggs

Sift dry ingredients (except topping mix) together

blend dry ingredients into creamed mixture.  You want a nice soft dough that you can roll into balls.

I make the balls about the size of timbits (Approx 1 1/2 inches) roll balls into cinnamon/sugar mixture. 

Flatten slightly on tray before cooking, this will give you a nice cookie with a bit of crunch on the outside and still soft on the inside.  Bake at 350 F (180 C) for 8 - 10 min.  *Just until bottoms start to turn golden...keep a close eye as they can over brown very quickly.

I remove the cookies to a cooling rack as soon as I pull them out of the oven to prevent them from further cooking on the hot tray.  Makes about 3 dozen cookies.

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