Skinny Snickerdoodles
By arwarren
Adapted from: http://chocolatecoveredkatie.com/2011/11/08/skinny-snickerdoodles/
1 Picture
Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cream of tarter
- 2/4 tsp baking soda
- 1/2 cup sugar
- 1 tsp pure vanilla extract
- 3 tablespoons milk
- 1/2 cup butter
Details
Servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
1. Preheat oven to 330 F.
2. Combine dry ingredients and mix very, very well. In a separate bowl, melt the butter of choice, then stir in vanilla and milk.
3. Pour dry into wet and mix again. Form balls.
4. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon, depending on how cinnamon-y you want your cookies). If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.)
5. Cook for 9-10 minutes. They’ll look way underdone when you take them out, but that’s ok.
As for the cookies: they will keep at least four days, in a lidded plastic container. (As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.)
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