Snickerdoodle Cookie

 

Ingredients

1 cup Unsalted Butter (softened)
1 ½ cups Sugar

2 large Eggs
2 teaspoons Vanilla
2 ¾ cup Flour
1 ½ teaspoon Cream of Tartar
½ teaspoon Baking Soda
1 teaspoon Salt

Cinnamon-Sugar Mixture:

¼ cup Sugar
1 ½ Tablespoons Cinnamon

INSTRUCTIONS

 

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
• Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
• In a small bowl, stir together sugar and cinnamon. 
• If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

This recipe comes from ModernHoney.com

5 Stars (4.96) from 372 votes

The "I Want to Marry You" Cookie

The "I Want to Marry You" Cookie, ended up becoming the most popular recipe on the Cooking Channel in 2012.

You can read all about Melissa Stadler's story at ModernHoney.com.

INGREDIENTS

1 cup butter
1 cup plus 2 tablespoons dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon Pure Vanilla
2 cups flour
1 cup rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup chocolate chips combination of milk, semi-sweet or dark
3/4 cup white chocolate chips
optional Nuts

INSTRUCTIONS

In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color. (don't let the butter become too brown)  Remove from heat.
Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth.  Keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, salt, and cinnamon and mix together.
Stir in chocolate chips and white chocolate chips.

Roll into balls or use a scoop, and place on a light colored cookie sheet.
Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight.  The dough gets better when it chills for 24 - 48 hours.

Preheat Conventional Oven (non-convection) to 325 degrees.  
Remove the cookies from the refrigerator and bake 12 - 16 minutes.