The boys will hover in the kitchen with pouty faces hoping to eat a bit of batter. Too bad, so sad. Not gonna happen. I begin to feel their hovercrafts once again as I transfer my warm, sugary delights to the cooling racks. Daddy Michael even has the balls to wait in case there is a cookie accident during said transfer. Puhleeze! Like he would get the first nibble!
Snickerdoodle Cookie Ingredients:
– Mix until well blended.
- 2 3/4 c Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
– Blend into the shortening mixture.
Bake at 350 for 12 minutes. Please, for the love of baking, resist the urge to over bake your snickerdoodle cookies! Step away from the timer!
They will look soft when you pull them out of the oven. They might even resemble bloated bellies immediately after you set the cookie sheet down to cool. I need you to trust me when I say to give them 5 minutes to settle before you transfer them to a cooling rack. No one wants to bite into a rock hard snickerdoodle cookie. Not even the dog.
This recipe makes about 40 cookies and I eat at least 20 cookies in the first few days. I know no self control when it comes to these little buggers! Don’t say I didn’t warn you.