Ithaca College

Come cook up a good time with Chef Aidan on Monday, December 7th at 6pm ET as he rings in the holiday season (and the end of the semester) by making some sweet and delicious snickerdoodle, that’ll probably not make it past finals. RSVP at https://ithaca.campuslabs.com/engage/event/6457953. If you have questions, accommodations, or accessibility needs contact aglendon@ithaca.edu.

Ingredients

• 1 cup Unsalted Butter (softened)

• 1 1/2 cups Sugar

• 2 large Eggs

• 2 teaspoons Vanilla

• 2 3/4 cup Flour

• 1 1/2 teaspoon Cream of Tartar

• 1/2 teaspoon Baking Soda

• 1 teaspoon Salt

Cinnamon-Sugar Mixture:

• 1/4 cup Sugar

• 1 1/2 Tablespoons Cinnamon

Instructions

• Preheat oven to 350 degrees.

• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 

• Stir in flour, cream of tartar, baking soda, and salt, just until combined. 

• In a small bowl, stir together sugar and cinnamon. 

• If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

Individuals with disabilities requiring accommodations should contact Aidan Glendon at aglendon@ithaca.edu. We ask that requests for accommodations be made as soon as possible.