Snickerdoodles. What can I say?
My husband and I got married in 2007 in Lake Placid, NY in the Adirondacks – a picturesque, beautiful, and fresh location place.
Before I get into the recipe, I must detour for a moment… My family spent a lot of time in the Adirondacks growing up. Each summer we would travel to Rollins Pond and camp in our pop-up camper in a just-roughing-it enough place. There was electricity but we had to boil our water, walk to the bathrooms with flashlights, and make showering an outing at the communal, pay-by-the-minute facility. It was gorgeous. After breakfast each day, we would decide what to do… Should we canoe to the inlet today? Swim and sunbathe? My brothers would bring their putters and create make-shift putting greens out of the dirt and fallen pine needles. And each night after dinner, we would play euchre or some other card game before turning in for the night. So it was only natural that my parents would retire to Saranac Lake, NY, not too far from our family camping area. George got to experience the Adirondacks with my family this way, making this location near and dear to his heart too, having made more than a decade of memories there.
Now back to the recipe… We thought long and hard about what we wanted to put in the goody bags that would delivered to the hotel rooms of each of our guests. They had traveled so far and we wanted to give them a taste of comfort that was uniquely us. For many of our friends and family, this was the first (and maybe last) time that they would get to experience the Adirondacks and it was going to be with us. In the end, along with the rest of the goodies, we gave our friends and family Snickerdoodles with a recipe card. In addition to being a great late night snack, we felt that this sweet little cookie was a representation of us.
If you haven’t had a Snickerdoodle before, they are a crowd pleaser – not too sweet, crispy on the edges and soft and chewy in the center. I have yet to meet a person who does not enjoy this little detectible treat.
- 1 C. butter
- 1 1/2 C. sugar
- 2 eggs
- 2 3/4 C. flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1 tsp. salt
- 2 T. cinnamon
- 2 T. sugar
Preheat oven to 375.
Cream butter, sugar and eggs until smooth. Add Cream of Tartar, Baking Soda and Salt and combine thoroughly. Add flour in three groups, scraping the side of the bowl down each time. Mix thoroughly.
Roll batter into 1 inch balls (a little smaller than a ping pong ball). Roll in cinnamon and sugar. Bake for 8 minutes or until golden. These cookies will rise a bit in the oven and then sink after cooling.