This recipe makes the BEST Snickerdoodles (well, according to *my family* anyway!) LOL! The special ingredient really makes for a special flavor not found in most snickerdoodle recipes. (If you do not have the extract, you can make it without and they still make good cookies, just not the best!)
These bake up perfect every time, ALWAYS lightly golden and puffy!
The Krahn Family Recipe for (the best) Snicker-doodle Disappears:
Ingredients:
1c. solid fat (butter, shortening, etc.) We use butter!
1.5 cups raw, organic sugar (plain white can be used also)
2 eggs (of course, farm fresh is best)
1 t. almond extract (can be made without, but it adds that special flavor)
2.75 cups flour (sheepishly... we use high protein white with these)
2 tsp. cream of tartar
1 tsp. baking soda
1/4 t. salt
Coating:
3T. sugar to 1.5t. cinnamon
(My family likes cinnamon and often will mix 3T. sugar to 3t. cinnamon)
Directions:
My family has never bothered with mixing things in dry and wet separately. We throw it in our Kitchen Aid 600 Professional mixer and it does fine! So... cream the fat until fluffy. Add sugar and whip until well blended and fluffy. Add eggs and extract, beat. (Honestly, we've never measured the extract, it looks like a teaspoon when we dump it in, though. If you aren't a fan of almond, try less your first time.) Add flour, then cream of tartar, soda, and salt. Then slowly mix until well blended.
Roll into balls. Then roll in sugar coating. Put on ungreased cookie sheet and bake in a 400 degree preheated oven for 8-12 minutes, depending on the size of the ball/cookie. No matter what- check at 8 minutes. They will puff and crack... DO NOT overbake. They should have just a hint of golden on the bottoms... less is best.
Enjoy! (We ALWAYS double this recipe because they go so fast.) Yield varies based on cookie size. 2" cookies should bake about 3 dozen, give or take.
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