Giant Snickerdoodles

Name: Giant Snickerdoodles
Yield: makes 3 10-inch cookies or 36 small cookies (see note)
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon table salt; 1 cup (2 sticks) unsalted butter, softened; 2 cups plus 3 tablespoons sugar; 2 large eggs; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 tablespoon ground cinnamon

December 22, 2011

SNICKERDOODLE IS ANOTHER NAME FOR a vanilla butter cookie covered in cinnamon sugar. Light and soft in texture, they’re simple to make. Cut them into shapes, such as triangles, before baking and dip the pieces in melted chocolate once they’re cool for a fun dessert. They also make the perfect cookie for ice cream sandwiches. (See photograph on page 174.)

Cooks' Note

To make about 36 2 1/2-inch thin, crisp cookies, roll the dough into 1-inch balls, roll them in the cinnamon sugar, and drop them 2 inches apart onto a greased baking sheet. Flatten them into 1/4-inch-thick disks and bake for 9 to 12 minutes. For a thicker cookie, add an extra 1/2 cup flour.

Recipe notes

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