C – I’d never had a snickerdoodle until a few months ago.
I just didn’t like the idea of a sugar cookie with only cinnamon and sugar. But, when my boyfriend brought a few home to share, there wasn’t any sharing involved. I ate the entire batch. I apologized, of course. I told him I was going to do a deconstruction of the cookies to see why I loved them so much.
I wanted to make some for him just like these. I am not sure he bought my excuse. But, he thought it was cute that I had to have an excuse for eating them all.
I had to make some, especially after that excuse I gave him. I owed him a few.
I am so glad he brought me good snickerdoodles. These cookies were nice, soft and really fluffy. They weren’t super sweet and had the perfect ratio of cinnamon and sugar. I don’t think I would have liked snickerdoodles if they were hard as a rock, with too much cinnamon.
I knew I wasn’t going to be able to replicate the recipe. But, I knew what I wanted in a snickerdoodle. I wanted a nice, fluffy and soft cookie. Not a super sweet one. Or, with too many spices. I wanted a cookie where I would want to eat the entire batch … all by myself … regretting it later. I think I found a great recipe for that.
This recipe was great. After I baked it, I didn’t even wait until it was cooled. I started eating and eating. They were light, fluffy and full of flavor, without too much sweetness or cinnamon.
| Snickerdoodles |
- 1 cup butter
- 2 large eggs
- 1½ cups + 3 tsp sugar, divided
- 1 tsp vanilla
- 1 tsp + 3 tsp cinnamon, divided
- 2¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- Preheat oven to 350 degrees.
- Mix butter, 1½ cups sugar and eggs thoroughly in a large bowl. Add vanilla.
- Combine flour, cream of tartar, baking soda, cinnamon and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough and a parchment-lined cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.
- Form 1-inch dough balls and place them one-at-a-time into the sugar/cinnamon mixture.
- Coat by gently rolling the dough ball in the sugar mixture.
- Place each ball on chilled, parchment-lined cookie sheet, leaving room for spreading.
- Bake 10 minutes.
- Remove from pan immediately.
- Let cool on rack.
- Serve.
- Enjoy!
I couldn’t wait to share them with my boyfriend. I gave them to him and he was delighted. He thought he could save some for a few coworkers.
It didn’t happen. He devoured them in a day. I was happy.
Adapted from: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496