Snickerdoodles

  • Serves: Makes 5 dozen
  • Baking Temp (degrees F): 400
  • Views: 9640
  • Comments: 41


Cookies and photo by Kelly Hong © Sarah Phillips

KELLY CA SAYS: They are a humble looking cookie...the kind of cookie you could bake with your children or grandchildren. They are very simple to make...You just roll the dough in balls and toss them in cinnamon-sugar, and bake. That's it! The taste, however, is quite complex. They are buttery, crisp-chewy and spicy-sweet.
COOKIE RECIPE HELP

Sarah's
Secrets

If you cream the butter and sugar mixture just right, it will look somewhat creamy and a little shaggy. Do not overcream it to the point that it is really creamy and fluffy and the butter starts to feel greasy; If you overcream the butter and sugar, the cookies will spread and flatten during baking.
If the butter gets greasy, place the mixing bowl in the refrigerator for 20 minutes or until the fat hardens. Proceed with Step #4. 

INGREDIENTS
Cookies:
2 3/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

1 cup (2 sticks) butter; use cold from the refrigerator
1 1/2 cups sugar

2 large eggs; use cold from the refrigerator
1 teaspoon vanilla

Sugar Mixture Ingredients:
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon

INSTRUCTIONS
1. Position oven shelves to lower and upper third of the oven and preheat oven to 400 degrees F.

You'll need at least two UNGREASED non-insulated cookie sheets or sheet pans. Instead, you can cover them with parchment paper (not waxed), if desired.

2. Combine the flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until just softened on low speed. Add the sugar and beat (cream) on low until just combined. Do not beat until light and fluffy.

4. With the mixer still on low, add the eggs and vanilla and mix on low JUST combined. Do not beat until fluffy and light in color.

5. Remove the bowl from the stand mixer. Add the flour mixture and fold in with a large rubber spatula until just combined. Do NOT overmix.

6. Combine 3 tablespoons sugar and cinnamon in small bowl.

7. Roll cookie dough into 1-inch balls between your fingertips, taking a few seconds to form each one - make sure they are shaped into balls, but do not overwork the dough so much that it becomes soft and greasy. Then, roll in sugar mixture.
SARAH SAYS: To get evenly sized cookies, I weigh each piece of dough before rolling. I work quickly.

8. Place the dough balls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Let the cookies cool on the sheet for 1 minute. Then remove the cookies from the sheet to wire racks to cool completely

Nutrition Facts (1 cookie): Calories: 90, Fat: 4g, Cholesterol: 20mg, Sodium: 55mg, Carbohydrates: 13g, Dietary Fiber: 0g, Protein: 1g from Land-o-Lakes.

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