All have been tasty and the regular ones that I took to work disappeared in minutes!
The low carb ones, I used in an ice cream recipe that I'll be posting soon.
Here's my go to recipe for Snickerdoodles. It is the one we always made at home. I have always had success with it and hope you enjoy it to nosh on with your hot tea or coffee!
1 cup butter
2/3 cup granulated sugar
1/2 cup light brown sugar
1 egg yolk
1 Tablespoon vanilla extract
1 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 2/4 cups sifted all purpose flour
Cinnamon Sugar for Rolling:
1/4 cup sugar
2 Tablespoons ground cinnamon
Preheat the oven to 325 degrees Fahrenheit.
Line two baking sheets with parchment paper and set aside. (The parchment is my addition, we made them without this fantastic baking aid. If you don't have parchment, bake the cookies on an ungreased cookie sheet.)
In a large bowl, cream the butter, granulated and brown sugar until creamy.
|Hint: If your butter isn't at room temperature, grate it on your box or plane grater.|
Add in the egg, egg yolk and vanilla and mix well to incorporate. Scrape down the bowl as needed.
Add in the baking soda, cream of tartar, salt and cinnamon and mix until combined.
Mix the Cinnamon Sugar in a small bowl and set aside.
With a small cookie scoop, scoop out the dough and roll into balls. If you don't have a scoop, just use a spoon and make the balls about the size of a quarter in diameter. Scoop out and roll enough balls to fill the cookie sheet.
Roll each ball in the cinnamon sugar mixture and place them two inches apart on the parchment paper.
Bake 10-12 minutes. Upon removing the cookies from the oven, slide them, parchment and all onto a cooling rack. I get 4 dozen cookies from this recipe.
...and that's What's Cooking at Cathy's ~ Enjoy!