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| Using my noodle to prep the counter for my snickerdoodles. |
Snickerdoodles! The first snickerdoodle I ever ate was made by M, and it was delicious! I couldn't find the recipe she lent me half a year ago, so I turned to Joy of Baking. My cookies were pretty good, but I prefer M's to my own. Hers were chewier on the inside and crispier on the outside, which are the two elements of a good snickerdoodle. Mine had the characteristic texture contrast, but on a more moderate scale.
Some modifications I made to the original recipe:
[1] Instead of 1.5 cups of sugar, I used 1 cup. I don't like my cookies too sweet, and I figured the sugar coating would provide ample enough sweetness.
[2] I incorporated some of the sugar mixture into the cookie. Before rolling the dough into a ball, I dabbed some sugar onto the dough. So after mixing, the ball was slightly swirly and there was some cinnamon inside the cookie!
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| Add some cinnamon to the dough before balling it up. |
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| Now the cookie has a little bit of cinnamon inside! |
Baking is as easy as 1-1.5-2-3!
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| This part was my favorite! |
Snickerdoodles (Adapted from Joyofbaking.com)
Recipe makes approximately 4 dozen cookies
Ingredients:
For the cookie:
2 + 3/4 cups of flour
1/2 tsp salt
2 tsp baking powder
2 sticks (1 cup) of unsalted butter at room temperature
1 cup of white granulated sugar
2 large eggs
1 tsp vanilla extract
For the cinnamon coating:
1/3 cup of white granulated sugar
2 tsp ground cinnamon
Recipe:
[0] Mix flour, baking powder, and salt in a separate bowl. Put aside. In another bowl, combine the cinnamon coating ingredients. Mix well.
[1] Beat butter and sugar together using electric mixer for 2-3 minutes until smooth.
[2] Add eggs one on a time, beating completely until adding the next.
[3] Add vanilla and mix.
[4] Add in the dry ingredients mixture and beat until smooth.
[5] Refrigerate dough for 1-2 hours until firm. At the tail end of this time window, preheat the oven to 400 degrees Fahrenheit.
[6] Pinch off enough dough for a 1 inch diameter ball. Do not yet roll it into a ball.
[7] Lightly dab the chunk of dough in the cinnamon mixture. Then roll the dough into a little ball approximately 1 inch in diameter.
[8] Place the cookie dough on a parchment paper-lined baking sheet. Arrange balls so they are 2 inches apart.
[9] Use the bottom of a glass to flatten the cookies to about 1/2 inch thick.
[10] Bake for 11 minutes at 400 degrees Fahrenheit. You want the cookies to appear slightly golden and to feel firmer around the edges.
[11] Let cool and serve. These cookies can be stored up to 10 days in airtight containers.
