Big news in our house. We have a daughter in law! Our younger son Kevin married his sweetheart. It was a beautiful day; they planned a perfect wedding and reception.
The night before, we hosted the rehearsal dinner at our house. From the time we knew he was going to propose, we were thinking about the rehearsal dinner. Crazy I know, but we really enjoyed our rehearsal dinner and wanted to make sure they did as well. Ours was in his mom’s backyard with Vince’s, our favorite spaghetti restaurant for the meal. While it took us a week or two to nail down the meal, I was already planning the desserts. Lots of mini cupcakes and several different kinds of cookies.
Chocolate chip cookies were a given but I left the rest up to them. They picked white cupcakes with chocolate frosting, an Oreo trifle, sugar cookies and these snickerdoodles.
I’ve always loved snickerdoodle cookies but for whatever reason, rarely made them. It’s not that they are hard, just the opposite. The only reason I can think of is that I can whip out the chocolate chip cookies in my sleep.
Like I’ve said before, I like my cookies on the small side so I don’t feel too guilty eating 6 of them. I use a one-tablespoon sized cookie scoop and get about 70 cookies.
Begin with the dry ingredients. Whisk together flour, baking soda, salt and cream of tartar. Set aside.
Next, cream the butter and sugar until light and fluffy. Add eggs one at a time and mix until fully combined.
Slowly add the flour mixture.
Stir the remaining sugar and cinnamon together in a shallow bowl.
Scoop a ball of dough and roll it gently in your hands to make a good ball then roll in the sugar/cinnamon mixture.
Bake for 9-10 minutes in a 350 degree oven. I set the timer for five minutes, rotate the cookie sheets and set for four more minutes. While the first cookie sheets are baking, I continue scooping and rolling the dough.
I like to leave the cookies on the cookie sheet for a minute when I pull them out of the oven before sliding them off to the counter to finish cooling.
Snickerdoodles
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cream of tartar
1 cup butter, room temperature
1 1/2 cups plus 4 Tbsp sugar, divided
2 eggs
2 teaspoon cinnamon
Preheat oven to 350˚F.
Whisk together the flour, baking soda, salt and cream of tartar. Set aside
Cream together the 1 1/2 cups sugar and butter until fluffy. Add eggs one at a time.
Slowly stir in the flour mixture. Form dough into balls. In a wide bowl, combine the 4 Tbsp sugar with the cinnamon. Roll the dough balls in the cinnamon and sugar mixture, then place on baking sheet. Bake for 9-10 minutes. The cookies will flatten as they bake and set as they cool.
One fabulous note about these yummy cookies; they are freezable! If you don’t eat them all in one sitting as soon as they are out of the oven, you can hide them in the freezer for yummy goodness later. That’s how I pulled off all the cookies, cupcakes and an Oreo trifle. I made the cookies the week before and popped them all in the freezer until noon of party day.