I’m coming round the mountain again to the recipes I brought home from the Mountain Sky Guest Ranch in Emigrant, Montana. We took some of the recipes with us on our second summer in London (2010). We whipped up a batch of these Snickerdoodles in our smallish London flat with British ingredients, and a Celsius stove. The end-result was a batch of cookies that tasted great but had an odd, decidedly lumpy shape. Quickly dubbed “Lumperdoodles” by my offspring, every single cookie was consumed in a matter of two days. The lovely Scottish chap who drove us round the south of England that week LOVED the Lumpers, as did all of us. So here we are back in the US of A with a Fahrenheit stove and all-purpose flour (I never could understand what was what with British flour), and VOILA, I give you Snickerdoodles with nary a lump in sight! Thanks much to Mountain Sky’s pastry Chef Pam for sharing yet another smashing recipe with us!
Snickerdoodles (yield 24 cookies, depending on how much batter you eat out of the bowl)
- ½ cup butter, room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¾ cups AMERICAN all-purpose flour
- 2 teaspoons cinnamon
- 2 tablespoons sugar
Preheat oven to 350 degrees.
In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugar. Add the eggs and the vanilla, mix well. In another large bowl stir together the cream of tartar, baking soda, salt and flour. Add the dry ingredients to the wet ingredients, blend until incorporated.
In a small, flat bowl, mix together the cinnamon and the sugar. Using a teaspoon scoop the cookie dough into 1-inch balls and roll in the cinnamon sugar. Place on parchment paper-lined baking sheets and bake for 8-10 minutes. I think the cookies look a bit batter if you flatten the balls of dough on the cookie sheet before you bake them. They don’t spread much so you can put quite a few cookies on each tray. They also don’t brown much. Don’t go any longer than ten minutes or the cookies will be dry.