Snickerdoodles

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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 egg

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.

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Slowly mix in the flour. Roll into tablespoon size balls.

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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.

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Honey cookies

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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.

Drop version:

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Rolled into balls:

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Makes 36 cookies.

1/2 cup soft unsalted butter

1/2 cup dark brown sugar

1/4 cup honey

1 egg

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.

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