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
2013-09-18 17:43:21
Yields 12
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
- 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.
Notes
- For a different take on this classic, use ginger instead of cinnamon in the coating sugar.
Adapted from Wayne Gisslen
Adapted from Wayne Gisslen
Joe the Baker https://www.joe-the-baker.com/
