Simple Ways to Make Grandma Ruths Snickerdoodle Cookies with Simple Ingredients

Updated
2 min read

Grandma ruths snickerdoodle cookies –Are you ready to embark on a delightful cookie adventure? Brace yourselves, because Grandma Ruth’s Snickerdoodle Cookies are about to steal the spotlight! Get your mixing bowls and spatulas ready because these cookies won’t bake themselves (trust me, I asked). Let’s dive into the deliciousness!

Grandma Ruth’s Snickerdoodle Cookies

First, visually feast your eyes on this cookie masterpiece:

Grandma Ruth’s Snickerdoodle Cookies

Now that you’re drooling, let’s get into the nitty-gritty. Here’s what you need for these scrumptious cookies:

Ingredients:

  • 1 cup of unsalted butter, softened (a.k.a. the golden stuff)
  • 1 ½ cups of granulated sugar (for that sweet life)
  • 2 large eggs (the dynamic duo)
  • 2 ¾ cups of all-purpose flour (flour power, baby!)
  • 2 teaspoons of cream of tartar (making life tart since forever)
  • 1 teaspoon of baking soda (for that rise, rise, baby!)
  • ½ teaspoon of salt (seasoning is key)
  • 3 tablespoons of granulated sugar (for coating)
  • 1 tablespoon of ground cinnamon (for that aromatic flair)

Instructions:

  1. Preheat your oven to 350°F (that’s about 175°C for those who like to be fancy).
  2. In a large bowl, cream together the softened butter, 1 ½ cups of sugar, and eggs. Mix it up until it’s light and fluffy, like a cloud but tastier!
  3. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Trust me, this makes a difference – we’re all about structure.
  4. Gradually blend the dry ingredients into the wet mixture. Stir lovingly until combined. You’re creating magic here!
  5. In a small bowl, combine the 3 tablespoons of sugar and the cinnamon. This is your magical dust, so don’t skimp!
  6. Roll the dough into balls, about 1 inch in diameter (yes, you can use your hands – that’s how cookies were made back in the day!).
  7. Coat each ball in the cinnamon-sugar mixture and place them on a baking sheet, about 2 inches apart (these cookies like their space).
  8. Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. Your nose will tell you when they’re ready!
  9. Once out of the oven, let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely (if you can resist the temptation).

And there you have it! A batch of Grandma Ruth’s Snickerdoodle Cookies that are sure to make your taste buds dance with joy. Now grab a glass of milk and enjoy every gooey, cinnamon-y bite!