I haven’t found a single soul who objects to eating these classic snickerdoodle cookies – sweet, chewy, buttery, and full of cinnamon goodness, they disappear so quickly you’ll be glad you made 5 dozens.
After many complex baking recipes, this classic cookie is a refreshing change of pace. The hunt for the perfect snickerdoodle is still on, but I really like the taste of this particular recipe. If you look closely, you will notice that they did not have those characteristic cracks… not that their lack of cracks has led to disappointed cookie eaters, but I really like the science of particulars and the science of snickerdoodles include cracks. I believe it’s because I forgot to flatten them out from their ball shapes into disks. ..
After a discussion with the roommates, I was told that I should try the Betty Crocker recipe so that’s next on my test list (I’ll try anything once). I’ve had 3 out of 12 roommates tell me these are their favorite childhood cookies which makes my warehouse the perfect testing ground for snickerdoodle experiments. They ate 2.5 dozens in one evening so I need to get to making more ASAP.
Snickerdoodles, Recipe adapted from Joy of Baking
2 3/4 c. flour
1/2 ts. salt
2 ts. baking soda
1 c. butter @room temperature
1 1/2 c. sugar
2 large eggs
1 ts. vanilla
Cinnamon Sugar Coating
1/3 c. sugar
2 ts. ground cinnamon
+ Whisk together flour, salt, and baking soda in a large bowl. Set aside.
+ Using a hand mixer, beat butter in a bowl until softly whipped. Add sugar to the butter and mix well. Add eggs, one at a time, and whisk. Add vanilla extract, scraping down the sides, and mix until well combined. Add flour mixture to the butter and beat until the dough is smooth. Cover the bowl and allow to cool completely for about 2 hours.
+ Preheat oven to 400 °F .
+ Using a melon baller or small spoon, scrape out dough and roll into 1″ round balls. Roll the balls in the cinnamon sugar and place on cookie sheet about 2″ apart. Flatten dough balls with the bottom of a glass bowl or drinking glass.
+ Bake cookies for 8-10 minutes until golden brown. Remove from the oven and transfer to cookie sheets. They should be very soft. Serve with tea or milk.