Q: I asked my grandson what kind of cookies I should send him in college, and he asked for snickerdoodles. Can you give me a good recipe?
A: These are a great choice for mailing since they don’t crumble. I’ve tried many recipes, and came up with this version after a great deal of tinkering.
½ cup butter (1 stick), softened
½ cup granulated sugar plus 2 tablespoons to finish
1/3 cup brown sugar
1 teaspoon vanilla
1½ cups flour
¼ teaspoon salt
½ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon cinnamon
Beat butter, ½ cup white sugar and the brown sugar with an electric mixer until no sugar grains remain, about 5 minutes. Add egg and vanilla; beat until smooth.
In another bowl, whisk flour with salt, baking soda and cream of tartar. Very gradually beat dry ingredients into butter mixture.
Form dough into a short, fat log about 1½ inches in diameter, roll in plastic and refrigerate until thoroughly chilled, at least 1 hour.
Heat oven to 300 degrees. Mix remaining 2 tablespoons sugar with cinnamon in a pie pan.
Cut chilled dough into 18 pieces and press one at a time into the cinnamon sugar. Place sugared side up on an ungreased cookie sheet, leaving 2 inches between cookies.
Bake 12 to 14 minutes, depending upon how crisp you prefer them. At 12 minutes they look a bit undercooked, but will continue to cook after they are removed from the oven, and turn out softer and chewy in the middle. For a crisper cookie, bake the entire 14 minutes. Makes 18 cookies
Per cookie: 124 calories, 39 percent calories from fat, 5.5g fat (3.3g saturated, 1.4g monounsaturated), 24mg cholesterol, 1.5g protein, 17.4g carbohydrates, 0.3g fiber 117mg sodium