They lacked the cream of tartar that every other snickerdoodle has and had no salt. They were quite bland and definitely not top rating cookie material.
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Lyda Jones Burnette, our Test Kitchen director, borrows this recipe from one of her favorite spice stores—Penzeys.
Yield: Makes 4 1/2 dozen
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1 Hour, 28 Minutes
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 3 tablespoons sugar
- 1 1/2 tablespoons ground cinnamon
- 1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups sugar, beating well. Add eggs, milk, and vanilla, beating well.
- 2. Combine flour, baking powder, and 2 tsp. cinnamon; gradually add to butter mixture, beating at low speed just until blended. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
- 3. Combine 3 Tbsp. sugar and 1 1/2 Tbsp. cinnamon in a small bowl. Roll dough into 1 1/4-inch balls, and roll in sugar mixture. Place on ungreased baking sheets, and flatten slightly.
- 4. Bake at 375° for 11 to 13 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely (about 30 minutes).
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