When I saw the Snickerdoodle cookie recipe in the Flour cookbook I knew I had to try it. When I was younger all the families in our neighborhood would bake a plate full of treats for each of the other houses for Christmas. Our neighbor across the street (aka my second parents) always made snickerdoodles and to this day I can’t have one without thinking of that time.
1 cup unsalted butter, room temperature
1.5 cups of granulated sugar, plus 1/2 cup for coating
2 eggs, room temperature
2.5 cups unbleached All-Purpose Flour
1 teaspoon Baking Soda
2 teaspoons Cream of Tartar
1/4 teaspoon kosher salt
1/4 cup ground cinnamon for coating
1. Using the paddle attachment, cream together butter and sugar on medium speed
2. Beat for 4-5 minutes, while occasionally scraping down the side of the bowl
3. When the mixture is fluffy, add the eggs, one at a time, beat the eggs for 2-3 minutes until fully combined
4. In a separate bowl, sift together the flour, baking soda, cream of tartar and salt
5. Slowly blend the flour mixture into the butter mixture and then mix just until the flour is totally incorporated and the dough is evenly mixed
6. Scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least 3-4 hours) before baking
7. When ready to bake, place the rack in the center of the oven and heat to 350 degrees
8. In a small bowl mix together the remaining 1/2 cup sugar and cinnamon
9. Drop the dough by rounded tablespoons into the cinnamon-sugar mixture and roll to coat
10. Place the coated cookies onto a baking sheet, spaced about 3 inches apart
11. Flatten each cookie slightly with the palm of your hand
12. Bake for 15-18 minutes, or until the cookies are golden brown on the edges and slightly soft in the middle
13. Cool on a baking sheet on a wire rack for 10 minutes and then transfer cookies to the rack to cool completely
The recipe says that this makes 24 cookies, but the cookies were gigantic, I would actually make the cookies smaller and make at least 48 if not more. I n my mind snickerdoodles are 2-3 bite cookies.
I made the cinnamon & sugar coating and had a lot left over, I think I would make less next time.
The cookies were made on Thursday and were eaten on Saturday and Sunday, while they weren’t as soft as they should’ve been in the center (like they were the day I made them), they were a soft chewy and not hard so I will take that as a win.
I only let the dough rest about 3 hours, so next time I will definitely let it rest overnight.
Have you ever made or eaten snicker doodles?
What cookie has special memories for you?