SnickerdoodlesApril 16, 2008 at 4:40 pm | Posted in book review, cookies & bars, sweet things | 17 Comments
I think that snickerdoodles are totally underrated. Sure everyone loves them, but if asked to name a favorite cookie, I bet very few people think of them first. They don’t have chips, or nuts or raisins, but their beauty is in their old-fashioned simplicity…and in their adorable crinkly tops.
When I first thumbed though The Sweet Melissa Baking Book by Melissa Murphy (see here for my review), her recipe for snickerdoodles was the first that I wanted to try. This is such an easy cookie to make, and you don’t even have to have any fancy ingredients. The effort to reward ratio here is really in the baker’s favor. The recipe makes a lot– three dozen cookies if you use her one ounce size guideline. That’s too many for us to eat at once, but cookie dough freezes beautifully. So in a few days, I can thaw out a bit more dough and bake a few more of these sweet, cinnamony and slightly chewy cookies. Lovely!
The smell of cinnamon and butter baking in the oven is so good– I should manufacture a snickerdoodle-scented room spray.
Snickerdoodles– makes 3 dozen cookies
from The Sweet Melissa Baking Book by Melissa Murphy. All rights reserved. Copyright © Melissa Murphy, 2008
For the dough:
½ pound (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 large eggs
2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
For the cinnamon sugar:
1 ½ teaspoons ground cinnamon
½ 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.
17 Comments »
That’s so random
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