Aunt Millie’s Snickerdoodles
I do like to add family recipes along with all the others, and this one is a specialty of my sister Millie. Growing up all of our desserts and sweet snacks came from the bakery, but that didn't stop her from doing her own thing and baking these wonderful, tasty, traditional cookies. A bit like a sugar cookie, a hint of lemon and a sprinkling of cinnamon and sugar on the outside all add up to "I'll bet you can't eat just one" type of treat. The recipe is straight forward, combining basic ingredients and can be made in under 45 minutes. This recipe yields three dozen 2" cookies.
Ingredients
- 1/2 cup butter (114g)
- 3/4 cup granulated sugar (156g)
- 1 egg – grade A large
- 1 tsp Nielsen-Massey Vanilla Extract (4.3g)
- 1/2 tsp Nielsen-Massey Lemon Extract (2.1g)
- 1 & 3/4 cup King Arthur all purpose flour (195g)
- 1 tsp cream of tartar (3.5g)
- 1/2 tsp baking soda (2.5g)
- 1/4 cup mix of cinnamon & sugar to coat the cookies prior to baking
Instructions
- 1. Line 2 baking sheets with parchment paper2. Preheat your oven to 350° for Convection and 375° for Standard
- Place the room temperature butter and the sugar in the bowl of your mixer. Beat at medium speed until completely combined. Add the egg and both Vanilla and Lemon Extracts (I prefer Nielsen-Massey but other brands are fine) and beat until you have a light and fluffy mixture.
- Mix your flour, salt, cream of tartar and baking soda and add to your mixer. Turn the mixer on to medium speed. Mix for about 30 seconds. Stop and scrape the sides and bottom of the bowl and turn on for another 30 seconds. You should have a smooth, firm dough.
- Pour your cinnamon and sugar mixture on to a flat plate. Form balls of dough (about a level tablespoon or slightly less) using either a measuring spoon or I personally like an ice cream scoop with a lever action.Drop the balls of cookie dough onto the plate with the cinnamon and sugar and gently roll them around to coat.
- Place the cookies on your parchment paper covered baking sheets. Leave about an inch or so between each to allow for spreading. Bake on the center rack of your preheated oven for approximately 10 minutes. When done the tops should have formed a few cracks, the bottom and edges are a rich golden color and they will have spread to about 2" in diameter.
- Use a spatula to place the cookies on a cooling rack. When completely cool, store in an air tight container. They will stay fresh up to 4 days. The raw cookie dough may be frozen for up to one month.