This is a favorite around our house because it is one of the few cookies I bake without chocolate! My boys (all of them) are not fans of chocolate. I can’t even wrap my head around that concept. This Snickerdoodle cookie recipe is straight out of the Better Homes & Garden Cookbook from over twenty years ago. It was a wedding gift. My mother-in-law, or maybe it was my mom, knew cooking was going to be a steep learning curve for me.
This is one of the few recipes I pull from the binder to make a few times of year for my husband. It’s how I say thank you to him for all the things he does to help our family. Or to thank him for spending an hour fixing my printer when I can’t get the ink cartridges loaded to where the printer “senses” their presence!
These snickerdoodles come out pretty much perfect every time I bake them. It’s one of the few recipes I follow line by line. I’m sure that’s just a coincidence. My sister is sending me an eye roll right.
- 3 3/4 cup flour
- 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 3 tablespoons sugar and 1 teaspoon cinnamon (mixture)
- Preheat oven to 375.
- Add dry ingredients in bowl
- Beat butter, sugar in separate bowl until creamy
- Add eggs, milk, and vanilla
- Add dry ingredients to the beaten mixture.
- Form dough into 1 ” balls and roll in sugar/cinnamon mixture
- Place on lightly greased cookie sheets and flatten with bottom of glass
- Baking at 375 for about 8 minutes.
Here’s what I use to when a cookie recipe includes the instructions to “flatten” the dough. It also works great when you need a circle cookie cutter on the fly.
Enjoy with a glass of chilled milk! Honey, I can explain the spray paint on the car… have another cookie!