Snickerdoodle Cookies!

I baked some cookies for my son (currently away at college) who requested them after telling me “everyone else is getting packages of cookies in the mail”.  (I tried not to rub in the fact that we talked about not sending packages before he headed to college so as not to “embarrass” him with packages from home!)

So, I took out my old Snickerdoodle recipe and thought I would share it with you as well!  It’s a recipe I have used for years from my Better Home and Gardens New Cook Book.  I have adapted the recipe a bit over the years to suit my tastes and for the simple fact that I can rarely make a recipe that I have not altered in some way.  (I don’t know why either!)

Some changes I made to the recipe include: changing the all-purpose flour to whole wheat pastry (for more nutrition), I always use butter when I bake (tastes better and is better for you than margarine), and I substitute Korintji cinnamon spice blend instead of the regular cinnamon (as I like the extra flavor from the additional spices).  I also will chill my cookie dough before rolling it into balls, as we like a softer chewy cookie.  (If you like your cookies crispy use your dough when the butter is warmer and softer, as they will spread more in the oven.)  I prefer to use a 1 ½ inch cookie scoop to form my cookie dough into larger balls as I like a bigger cookie and I line the cookie sheets with parchment paper instead of greasing them.

The Adapted Recipe:  Snickerdoodle Cookies

3 ¾ cups of whole wheat pastry flour                    2 eggs

½ tsp baking soda                                             ¼ cup milk

½ tsp cream of tarter                                         1 tsp vanilla

1 cup butter, softened                                        6 Tbsp sugar

2 cups sugar                                                     2 tsp cinnamon blend

Line cookie sheets with parchment paper.  Pre-heat oven to 375 degrees.  Stir together flour, soda, cream of tarter and ½ tsp salt.  Beat butter for 30 seconds, add 2 cups of sugar and beat until fluffy.  Add eggs, milk, and vanilla; beat well.

Add dry ingredients to beaten mixture, beating well until combined.  Form dough into 1 ½ inch balls; roll into the mixture of the 6 Tbsp sugar and the cinnamon mix.  Place balls 2 inches apart on the cookie sheet; flatten slightly with the bottom of a drinking glass.  Bake in a 375 oven for 8-9 minutes or till golden.  Makes 3-4 dozen larger cookies.

Some Tips on Mailing Cookies:

Wrap two cookies or more per plastic cling wrap pack then place in a plastic storage bag and seal for freshness.  If you prefer to use a container, layer cookies with wax wrap to keep fresh and separated nicely.  I use a sturdy box for mailing, with cookies protected between layers of bubble wrap or other protective packing material.

I just wanted to share with you a favorite tea of mine, Harney & Sons Cinnamon Spice Tea.  It is a perfect pair with the Snickerdoodle Cookies!

Oh, by the way… the cookies were a hit and very appreciated.  And my son has since realized that yes, every other college student has parents who do send them “stuff” every now and then!   He has even requested for me to keep the packages coming…