Rick's Snickerdoodles
These cookies are my neighbor's favorite. The dough can be made ahead and stored in the fridge overnight.
1 1/2 cups sugar
1 cup butter (at room temp.)
2 large eggs
1 tsp. vanilla
2 3/4 cups white spelt flour (OR 2 Cups white spelt and 3/4 Cup whole grain spelt flours)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
For rolling:
1/4 cup sugar
2 tsp. cinnamon
1. Cream the sugar with the margarine for 3 minutes with an electric mixer. The sugar mixture should be fluffy and smooth. At this point add the eggs and vanilla, mix until incorporated.
2. Next mix together all of your dry ingredients and add them to the wet. Blend until everything is incorporated. Don't over mix the dough or your cookies will be stiff.
3. Form the dough into a large ball and wrap it in plastic wrap then place it in the fridge for at least one hour.
4. Stir together the 1/4 cup of sugar and 2 tsp. of cinnamon in a small bowl.
5. Roll the dough* into one-inch balls then drop them in the cinnamon and sugar and coat them completely. A cookie dough scoop works great to keep the balls uniform.
6. Place the sugar covered balls 2 inches apart on an ungreased baking sheet.
Bake for 8 minutes** at 400.
You should get around 24 cookies.
To make Super Duper sized cookies form the dough into 3-inch balls, roll them in the sugar and cinnamon and bake for around 12 minutes.
*Make sure the dough is firm before you begin working with it. If it starts to stick on your hands place it back in the fridge for a while.
**Remember that all ovens are different. Things that my sister bakes for 45 minutes I can bake in 20 minutes. Keep an eye on your food and make it a habit to check things half-way through the baking process.