Recipe: Snickerdoodles

For TiffHu, who had a spastic episode in the comments of the post in which I had a photo of these cookies.

Yummy puffy deliciousness!

Originally from: http://allrecipes.com//Recipe/mrs-siggs-snickerdoodles/Detail.aspx

Ingredients
1 cup butter (2 sticks), room temperature
3/2 cups sugar
2 eggs, room temperature
2 tsp vanilla extract
11/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2 tsp ground cinnamon

    Instructions

    1. Preheat oven to 400 degrees.
    2. In a large bowl, cream together butter and sugar. Add the eggs and vanilla and mix thoroughly.
    3. In a medium bowl, combine flour, cream of tartar, baking soda, and salt. Blend into butter mixture until well-combined. Shape dough into 1″-2″ balls.
    4. Mix the 2 tbsp of sugar with cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
    5. Bake 8 minutes. Remove immediately from oven and let cool 2 minutes on baking sheet before transferring to wire rack to cool.

    (Makes 3-4 dozen)

    Notes

    • The original recipe calls for 1/2 cup butter, 1/2 cup shortening, but all-butter worked fine for me.
    • One of the reviews I saw recommended using room-temperature eggs and butter, which worked excellently.
    • Supposedly, using an electric mixer will give different results — I used a wooden spoon to cream the butter and do the rest of the mixing. It wasn’t difficult at all, but then again you’re talking to someone who’s mixed a ridiculously heavy (and delicious) pound cake by hand.
    • Years of snickerdoodle-making has taught me that a good sugar-cinnamon coating method is as follows: put the sugar and cinnamon in a tupperware container, drop the dough ball in there, put the lid on the container, and shake it around like a maraca (but maybe a little more gently than that).
    • These snickerdoodles puff nicely without spreading too much. Unlike the recipe I used in my childhood, these don’t need any pre-flattening.
    • Also as recommended in one of the reviews, bake for 8 minutes exactly — they’ll look a little rotund in the upwardly-puffy direction, but after cooling for a minute or two, they’ll calm down a bit. 8 minutes will also keep them from getting too dry or burning.
    SNICKERDOODLES (in case you missed this photo last time around)

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