These cookies are a Lancaster PA favorite that we often serve here, and I have given out the recipe with varied success. When Ann asked for the recipe this morning after breakfast I decided to post it and hope for your success. Let us know how they turn out for you! The key to chewy wonderfully soft snickerdoodles is in the baking, namely under baking. Even half a minute can turn chewy to crisp, not that they are not great crisp, they are just better soft. This was my mother’s recipe handed down in true Pennsylvania Dutch fashion. At Christmastime she would cut up candied cherries to dot the center of the cookies.
1 cup butter- no substitutes!
1 1/2 cup sugar
2 large eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
cinnamon and sugar to roll in (1/2 cup sugar to 2 teaspoons good cinnamon)
Mix butter, sugar and eggs till light and fluffy
Add flour, cream of tartar and baking soda, mixing till combined
Make teaspoon sized balls, roll them in the cinnamon sugar
Bake 375F for 8 to 10 min being careful not to overbake
Cool on racks
Freeze what you will not use within 2 days to keep fresh
A word to cinnamon. We use Saigon Cinnamon which is somewhat stronger and much more fully flavored than what you normally find in the spice section of the grocery. For really excellent spices including a wide variety of excellent cinnamons visit Penseys Spices, one of my favorite foodie websites ever. Not only are the spices there excellent there is a lot of good information.
Swiss Woods Bed and Breakfast
Bed and Breakfast Foodie