As a mother, its a beautiful thing to watch your kids grow into their own. What I try to do is encourage them in their natural abilities and giftings by supporting opportunities to grow in those areas. I have two daughters ages 6 and 8 and one is clearly a cook, and the other clearly a baker. This morning my 6yr old daughter asked if we could bake cookies. When I asked her which kind, she eagerly stated “Snickerdoodles”. So I asked her to pull up a stool in front of my Kitchenaid mixer and get started. I hand her each ingredient and she begins to make dough with the confidence of a seasoned baker. Oh yes, the girl is gifted. She understands what to look for when creaming butter with sugar as well as adding dry ingredients in stages. I’m a proud mama.
This tried and true recipe is from the classic Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid). This is the first cookbook I’ve ever owned and in fact I have two copies of it. The snickerdoodle recipe is perfect as it is. The cookie has a nice crisp outer crust yet a delicate soft and tender center, the perfect marriage. I hope you enjoy this classic version of snickerdoodles as much as we do. Enjoy!
3 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 cup of butter, softened
2 cups sugar
1/4 cup milk
2 tsp. vanilla
3 tbl. sugar
1 tbl. cinnamon
Preheat oven to 375 degrees. In a small bowl mix 3 tbl. of sugar and 1 tbl. of cinnamon. Set aside. Next, cream butter and sugar until fluffy. Add vanilla, milk, and eggs and beat well. Add baking soda, cream of tartar, and flour until the dough is well combined and formed.
Make one inch balls with a cookie scoop or spoon. Roll each ball in the mixture of cinnamon sugar.
Place cookies on a parchment paper (or greased) cookie sheet and slightly flatten each ball with the palm of your hand. Bake for 8-10 minutes until light golden. Makes approx. 66 cookies.