I've always loved snickerdoodles. Maybe it was because of the randomness of the cinnamon patterns on top or the pillowy insides protected by that buttery crunch. Or maybe it's just the name that makes me feel like a kid. After all of these years I've never made snickerdoodles, so when I saw them in Cookies and Brownies, I realized my sneaking off to buy them at the store was over at last.
A few notes about this recipe:
- Make sure the softened butter truly is soft and mixes well with the sugar, otherwise you'll have pockets of butter in the dough that melt unevenly.
- The formula says to refrigerate until firm, at least 30 minutes.
I refrigerated this dough for well over two hours, but when I popped it in the oven, the cookies spread and formed a thin edge that subsequently browned faster. The house was pretty warm, which might have made the dough soften faster too.
- Given the challenges I was having with the spreading, I rolled all of the dough into 1" balls and refrigerated them overnight. After preheating the oven, I popped the balls onto cool cookie sheets (on parchment paper) 3 inches apart, but they still spread enough to touch.
- The best result I had was from lowering the temperature of the oven to 350F, and then popping the chilled dough onto a silpat. Finally, I got less spread and the telltale ridge on the cookie.
- In all cases, the flavor was absolutely perfect.
2 2/3 c AP flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
16 T unsalted butter, softened
1 1/2 c + 2 T sugar
2 large eggs
2 tsp ground cinnamon
2 cookie sheets, ungreased or lined with foil
- Preheat the oven to 400F. Position the racks in the upper and lower thirds of the oven.
- Combine the flour, cream of tartar, baking soda, and salt together in a bowl and mix thoroughly with a whisk or fork. Set aside.
- With a large spoon in a medium mixing bowl or with a mixer, beat the butter with 1 1/2 c of the sugar and the eggs just until smooth and well blended but not fluffy.
- Add the dry ingredients and stir just until incorporated.
- Gather the dough into a patty and wrap in plastic wrap.
- Refrigerate until firm, at least 30 minutes.
- Mix the remaining 2 tablespoons of sugar and cinnamon into a small bowl.
- Form the dough into 1-inch balls.
- Roll the balls in cinnamon sugar and place 2 inches apart on cookie sheets.
- Bake for 10 to 12 minutes, or until slightly browned at the edges.
- Rotate cookie sheets from top to bottom and front to back halfway through the baking time to ensure even baking.
- Use a metal pancake turner to transfer the cookies from the pan to cooling racks or slide the foil onto the racks.
- Cool the cookies completely before stacking or storing.
Makes about 60 x 2 1/2" cookies
May be stored, airtight, for several days
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.