Snickerdoodles

by Melissa on April 30, 2008

This months Tasty Tools is all about the scoop. What to make with a scoop? I have 3 different size scoops, all perfect for there own little jobs, so my options were pretty much endless. I ended up choosing this recipe for snickerdoodles for a couple of reasons. Number one, I love snickerdoodles. These classic cinnamon-sugar cookies are delicious, and it’s fun to say “snickerdoodle.” Reason number two, there was a recipe for them in my new Sweet Melissa Baking Book, by Melissa Murphy, that I have been dying to use.

Snickerdoodles

  • For the Dough:
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt

 

  • For the Cinnamon Sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2 to 3 minutes. Add the eggs and mix until combined.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. The dough will be soft and too sticky to roll. Refrigerate until firm, about 1 hour.

Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350°F. Line two cookie sheets with parchment paper or aluminum foil.

For the cinnamon sugar: Combine the cinnamon and sugar in a small bowl.

Using a 1-ounce cookie scoop, or a tablespoon, shape the dough into balls and then roll them in the cinnamon sugar.

Place the cookies 2 inches apart on the prepared cookie sheets. Flatten them slightly with your fingertips so that they stay put. Bake for about 12 to 13 minutes, or until the bottoms are slightly golden in color. These cookies are supposed to be chewy, so do not overbake. Remove to a wire rack to cool.

Snickerdoodles keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not uncover before defrosting.

Makes 3 dozen cookies. I used my Pampered Chef medium scoop (2 tablespoons) and got about 20 cookies.

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{ 1 comment… read it below or add one }

Jude April 16, 2010 at 9:01 am

Even though they look quite plain, Snickerdoodles are one of my favourite cookies. I just LOVE cinnamon.
I have tried a Snickerdoodle recipe using Cream of Tartar but it kind of left a tart aftertaste in my mouth.
I tried the one from http://www.simply recipes.com and really liked it because it didn’t have the aftertaste.
I also baked a version using baking powder but it came out a bit too puffy.
I don’t like them domed and actually prefer them flat and crisp so I squash mine down hard. Not so pretty but really tasty.

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