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.
- 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
Cream together the butter and 8 oz. sugar until pale and fluffy, about three minutes.
Scrape down the mixture and add the eggs and vanilla.
Mix until well incorporated and scrape again.
Separately, sift together the flours, cream of tartar, baking powder, and salt.
Mix wet and dry ingredients just to incorporate.
Wrap the dough tightly and refrigerate at least 20 minutes.
Mix cinnamon with remaining 4 oz. sugar.
Shape the dough into a ball and toss in the cinnamon sugar mixture.
Coat your fingers in the sugar then gently press the cookies into a circle that is half the original height of the dough ball.
Bake at 375F until the edges of the cookies are gently crisp but the cookie doesn't color, about 12-15 minutes.
Allow to cool on the baking tray for 10 minutes, then transfer to a cooling rack to allow the cookies to vent properly.
For a different take on this classic, use ginger instead of cinnamon in the coating sugar.
Adapted from Wayne Gisslen