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.

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

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  3. 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.

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

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

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