These are the best snickerdoodles ever. This recipe makes about 12-15 cookies depending on the size balls you make.
1/2 cup butter at room temperature
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/2 cups flour
sugar mixture –
2 teaspoon cinnamon and 2 tablespoons sugar
Preheat the oven to 375 degrees. Cream the butter and sugar.
Add the egg, salt, baking soda and tartar. Mix fully.
Slowly mix in the flour. Roll into tablespoon size balls.
Roll each ball into the cinnamon and sugar mix. Bake in a 375 degree oven for 8-10 minutes. All them to cool before removing them from the pan.
Think of a delicious butter cookie flavored with honey and cinnamon. Maybe having it with a warm cup of tea. These are really unique. This recipe was in the very first cook book I ever owned when I was about 10. I did change the amount of honey because I wanted less sweetness. I also use less cinnamon.
There are some recipes where salted or unsalted butter really changes the flavor. This is one. I highly recommend unsalted butter.
Many cookies I mix by hand. This one never. The butter really needs to be just slightly colder than room temperature. Whipping the butter/sugar/honey/egg in a food processor is the best way to go. If the butter is melted or too soft, these will be flat.
Also, the orginal recipe is a drop cooking. Rolling it into balls just makes it prettier.
Rolled into balls:
Makes 36 cookies.
1/2 cup soft unsalted butter
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
Blend the butter, honey, and brown sugar in a food processor. Add the egg and pulse as little as possible until mixed. Remove the contents of the food processor and add dry ingredients. Stir until combined. Portion 1-2 teaspoon size balls. Roll between hands for smooth edges. Place the cookies on and ungreased sheet and bake at 375 degrees for 7-9 minutes. Allow them to cool for 2-3 minutes before removing them from the pan.