Amish Snickerdoodles

 Amish Snickerdoodles are a delightful tea time or dessert cookie known for their soft and chewy centers, crispy edges, and a characteristic cinnamon sugar coating. They're a perfect example of Amish baking – simple ingredients transformed into a delicious treat.

Here's what you can expect with Amish Snickerdoodles:

Ingredients:

• Dry Ingredients:

  • 2 ¾ cups All-Purpose Flour: Provides structure for the cookies.
  • 2 teaspoons Cream of Tartar: Reacts with baking soda to create leavening, and adds a slight tang that complements the sweetness and enhances the chewy texture.
  • 1 teaspoon Baking Soda: Leavening agent for a slight rise.
  • ½ teaspoon Salt: Enhances the overall flavor profile.

• Wet Ingredients:

  • 1 cup Softened Butter: Adds moisture, richness, and contributes to the chewy texture.
  • 1 ½ cups Sugar: Sweetens the cookies. Granulated sugar is typical, but brown sugar can be used for a deeper molasses flavor.
  • 2 large Eggs: Bind the ingredients and contribute structure.
  • 1 teaspoon Vanilla Extract (Optional): A touch of vanilla enhances the overall flavor profile.

• Topping:

  • 2 tablespoons Sugar: For rolling the cookie dough in.
  • 2 teaspoons Ground Cinnamon: The quintessential spice for snickerdoodles, adding warmth and depth of flavor.

Instructions:

1. Whisk Dry Ingredients: In a large bowl, whisk together flour, cream of tartar, baking soda, and salt.

2. Cream Butter and Sugar: In another bowl, cream together softened butter and sugar until light and fluffy.

3. Beat in Eggs: Add the eggs one at a time, beating well after each addition.

4. Combine Wet and Dry Ingredients: Add the dry ingredients to the creamed butter mixture and mix until just combined. Stir in vanilla extract (if using). Don't overmix!

5. Preparing the Topping: In a small bowl or plate, combine the sugar and cinnamon to create the cinnamon sugar mixture for rolling the cookie dough.

6. Shaping the Cookies: Scoop the dough using a tablespoon or cookie scoop. Roll the dough balls in the cinnamon sugar mixture to coat them evenly.

7. Baking: Place the cookie dough balls on a baking sheet lined with parchment paper, leaving some space between them for spreading.

8. Baking: Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

9. Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• Use room temperature ingredients for even mixing and a smooth batter.
• Don't overmix the dough. A few lumps are okay. Overmixing can lead to dense cookies.
• Chill the dough for at least 30 minutes before baking. This helps the cookies spread less and keeps them chewier.
• The baking time may vary depending on the size of your cookies. Keep an eye on them during the last few minutes of baking.
• Amish Snickerdoodles can be stored at room temperature in an airtight container for up to 3 days, or frozen for longer storage.

Enjoy these delightful Amish Snickerdoodles! They're a perfect way to experience the simple pleasures of Amish baking.