Monday, December 13, 2010

Snickerdoodles



This is the first time I've ever made Snickerdoodles. In fact, it is the first time I have ever eaten one.  Although I've always thought the name very cute, I really didn't know what they were.

Some years ago, there was a local grocery store which gave out samples of Snickerdoodle coffee. Apparently, it was wildly popular, but it smelled horrible.  I always thought, if that's what a Snickerdoodle cookie smells like, I'll pass.

I recently discovered that Snickerdoodles are simply sugar cookies, which have been rolled in cinnamon sugar.  I imagined the buttery cookies tasting like cinnamon toast, which I love.  One thing that distinguishes them from a regular sugar cookie is that they are leavened (traditionally with cream of tartar), which makes a cookie crisp on the outside and soft and chewy inside.

I saw this recipe in the December 2010 issue of Southern Living. A choice is given for using the bottom of a glass to flatten the dough balls, or to bake without flattening for a "snowball look".  I made some of each and Pritchard Parker and I both liked the pillowy look and texture of the unflattened cookies best.

Snickerdoodles
1 cup butter, softened
2 cups sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
3 1/4 cups flour
1 tsp. baking powder
2 tsp. cinnamon
3 Tbsp. sugar
1 Tbsp. cinnamon

Preheat over to 375 degrees. Beat butter at medium speed with and electric mixer until creamy. Gradually add 2 cups sugar, beating well.  Add eggs, milk, and vanilla, beating well.

Combine flour, baking powder, and 2 tsp. cinnamon; gradually add to butter mixture, beating at low speed just until blended.

Combine 3 Tbsp. sugar and 1 Tbsp. cinnamon in a small bowl.  Roll dough into 1 1/4 inch balls, roll in sugar mixture, and place on parchment lined baking sheets. Bake for 11 to 13 minutes or until lightly browned. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.

6 comments:

  1. I always thought snickerdoodles had cream of tartar in them....and you could sort of taste it, which made them a little different from just regular sugar cookies.

    ReplyDelete
  2. Yum, Snicker Doodles are one of my all time favorite cookies. It looks like you are in cookie heaven these days.

    ReplyDelete
  3. Yummo I love snickerdoodles, a lot!

    ReplyDelete
  4. I make Snickerdoodles every year. It wouldn't be Christmas without them.

    One of the things I do to my Snickerdoodles,
    is in the last two minutes of baking, I go in and plop the pans to deflate the cookies and then let them continue baking.
    My children prefer a crispier, not chewy, cookie.

    ReplyDelete
  5. Rocquie, here's my recipe for Snickerdoodles.
    Slightly different from yours:
    http://www.kitchensaremonkeybusiness.com/2010/12/christmas-baking-day-2-cookie-7.html

    ReplyDelete
  6. I don't even like snickerdoodles very much but who could resist a plate of crackly-sugary cookies like that?

    ReplyDelete