Snickerdoodles

snickerdoodles

A few people at work recently wrote recommendation letters for me, so I intend to thank them with cookies.  These aren’t just any cookies though, they’re snickerdoodles!  For those who don’t know, snickerdoodles are like sugar cookies but are also rolled in cinnamon and sugar right before baking.  This is a snickerdoodle recipe I’ve adapted from JoyofBaking.com.  You can find the original recipe here: Snickerdoodles Recipie

Ingredients:

For the Cookies:

  • 1 1/3 cups all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 cup (or 1 stick) unsalted butter at room temp
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract

For the Coating:

  • 2 tbsp white sugar
  • 1 tsp ground cinnamon

Directions:

1. In a large bowl, combine flour, salt, baking powder, and cinnamon.

  • I always forget to soften the butter before I start.  To soften butter quickly, pop it in the microwave, set the power level to about 1/4 and microwave for about 30 seconds.  Be sure to adjust as needed because no two microwaves are alike.  It’s not the end of the world if the butter melts a little, you can still use it.

2. In another bowl, beat the butter and sugar together until smooth with a hand mixer (or an electric mixer if you happen to have one).  Add the egg and the vanilla extract.  Beat together.

3. Slowly add the flour mixture and beat until combined, periodically scraping the sides.  

  • At this point, you can move on to step 4 if you’d like.  I prefer to let the dough sit in the refrigerator (covered) for at least 30 minutes.  It makes the dough firmer and easier to work with for the next step.  It also means the cookies won’t spread out as much while they’re baking.

4. Preheat oven to 400 degrees F and place rack in the center of the oven.  Line two baking sheets with parchment paper or aluminum foil.

  • I tried to use wax paper for this purpose once.  It is not the same thing.

5. In a shallow bowl, mix together the cinnamon and sugar for the coating.  Pinch off balls of dough about 1 inch in diameter and roll them around in the coating.  You may need to roll the dough a bit in your hands to make them more round.  Place the coated dough on the prepared baking sheet about 2 in apart.

6. Bake the cookies 8-10 minutes or until they are golden brown around the edges.  They will flatten out a bit in the cooking process.  Remove from baking sheet and place on wire rack to cool.

Makes about 2 dozen cookies

Don’t forget to clean up!

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