While it may not rank alongside chocolate chip, peanut butter, or even macarons, snickerdoodles are a crowd favorite. Recently, fellow sweetsmith Stella Parks and I discussed what makes the ideal snickerdoodle – from its tart, cinnamony taste to the pillowy yet crisp texture. Here is my version of this popular treat just in time for cooler weather.
Snickerdoodles
Ingredients
- 7.3 ounces butter soft
- 12 ounces sugar
- 1 large egg
- 1 large egg white
- .6 ounces vanilla bean paste
- 5 ounces bread flour
- 5.2 ounces all purpose flour
- .3 ounces cream of tartar
- .2 ounces baking powder
- .1 ounces salt
- 2 Tablespoons ground cinnamon
Instructions
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Cream together the butter and 8 oz. sugar until pale and fluffy, about three minutes.
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Scrape down the mixture and add the eggs and vanilla.
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Mix until well incorporated and scrape again.
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Separately, sift together the flours, cream of tartar, baking powder, and salt.
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Mix wet and dry ingredients just to incorporate.
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Wrap the dough tightly and refrigerate at least 20 minutes.
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Mix cinnamon with remaining 4 oz. sugar.
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Shape the dough into a ball and toss in the cinnamon sugar mixture.
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Coat your fingers in the sugar then gently press the cookies into a circle that is half the original height of the dough ball.
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Bake at 375F until the edges of the cookies are gently crisp but the cookie doesn't color, about 12-15 minutes.
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Allow to cool on the baking tray for 10 minutes, then transfer to a cooling rack to allow the cookies to vent properly.
Recipe Notes
For a different take on this classic, use ginger instead of cinnamon in the coating sugar.
Adapted from Wayne Gisslen
