This recipe is credited to James Beard, whose recipe book I’ve had since the 70’s. A foodie friend told me that he was not a model of restraint with respect to butter, but that’s just fine with me as we consume probably a pound of butter a week, sometimes more.
These cookies are best enjoyed when fresh out of the oven!
Sift together and set aside flour mixture:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
In a small bowl, mix
- 5 tablespoons raw cane sugar (or granulated white, but raw cane is better)
- 1 tablespoon cinnamon powder
Preheat oven to 375F (190C). Butter the cookie/baking sheet.
- 1 cup softened butter till fluffy, then
- Gradually add 1 1/2 cups sugar. Beat till fluffy. Then add (mix between ingredients)
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup milk
Combine well till mixture is smooth and creamy.
Gradually add the flour mixture till well-combined.
Using two teaspoons, put small dollops of snickerdoodle dough about 2″ apart on the baking sheet. It will look like a gooey mess – don’t worry. Then generously sprinkle the sugar/cinnamon mixture on the top. Don’t worry if the sprinkles miss the dough because upon baking, the dough will rise and expand and pick up the sprinkles.
Bake approximately 10-12 min. till the sides of the snickerdoodles are light brown. Depending on the size of the snickerdoodles, this recipe can make up to 6 dozen/72 snickerdoodles! Best served warm.