Who wouldn’t want to make a cookie called a snickerdoodle? And of course, shortly after I made this batch, I discovered a recipe where they’re made with browned butter…we’ll see how long I can hold off. This gem is also from Saveur’s, ‘The New Comfort Food’ – enjoy!
3 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
1 c. butter, softened
1 1/2 c. sugar
2 t. EACH cinnamon AND vanilla
1/4 sugar AND 3 t. cinnamon combined in a small bowl for rolling the unbaked cookies in
In a medium bowl. whisk together the flour thru salt and set aside. In your electric mixer, beat together the butter and sugar for a couple of minutes until fluffy and lighter in color, then add in the cinnamon and vanilla and beat for another minute. Add the eggs one at a time, beating well after each addition, and then slowly add in the dry mix, scraping down the sides if you need to, and mixing until the dough is just combined. Put the dough in the fridge for a half hour and preheat the oven to 375.
Roll the dough into 1-inch balls – I weighed this batch and each cookie worked out to be about 25 g, uncooked – if you’re going to go to the trouble of rolling them, then having them all the same size looks even better…you should end up with 48 dough balls. Roll each cookie completely in the cinnamon and sugar mix, arrange the dough balls on a parchment lined baking sheet about 2 inches apart and bake them for about 9 minutes. Baking the cookies for an extra minute or 2 will give them more crunch, 9 minutes will keep them soft. Transfer them to a rack to cool completely and if there’s any left over, they freeze beautifully!
- Category: Cookies