Thursday, January 20, 2011

Sugar and spice makes everything nice!

Yes, it's another snickerdoodle recipe. You may say I have too many, but c'mon, can you really have too many snickerdoodles? Answer to that question: No, never! A soft cookie with a cinnamon sugar crust. Who could resist? I mean really. Could you resist those thick, soft, chewy cinnamon sugar coated cookies?

Especially if those snickerdoodles are thick and soft. I've finally made a chewy, non-flat snickerdoodle. In the past I've had a little trouble accomplishing this feat (which you can see here or here) but I've finally done it! And it's all thanks to a little tip I learned from Joanne Chang, the lady who owns Flour Bakery in Boston. After mixing up the dough, I popped the entire bowl into the refrigerator for a couple of hours, until it was firm, then coated individual balls with cinnamon and sugar and baked them. They turned out beautifully. I also figured out a way to make a single cookie at a time, for the inner cookie monster :)

After coating balls in the cinnamon sugar, freeze the dough on a tray, and once frozen store in a ziploc bag. When you have a craving for something cinnamon-y you can take out how many balls you want to eat, place them in the oven, and bake for about 2 minutes longer than normal. It's that easy! I recommend over estimating the number you need because these go pretty quickly!
See that finger? That's actually my thumb! Just to give you guys a visual idea on how thick these cookies really were.






Snickerdoodles
Adapted from Flour Bakery
Ingredients:
1 cup shortening, room temperature
1 1/2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar

1/2 cup sugar
1/4 cup ground cinnamon

Directions:
1. In a bowl cream the butter and sugar. Beat in the eggs
2. In a separate bowl sift together the flour, baking soda, salt, and cream of tartar. Mix flour mixture into butter mixture.
3. Place dough in the fridge in an airtight container for 3 hours, or until dough is firm and easy to roll into a ball.
4. Preheat oven to 400˚F.
5. In a small bowl combine 1/2 cup sugar and 1/4 cup ground cinnamon.
6. Coat rounded tablespoons of dough in sugar mixture.
7. Place coated balls on a cookie sheet, and bake for 12 minutes or until the edges are golden

11 comments:

  1. Love snickerdoodles! :) And your makeover looks great!

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  2. OMG I haven't made snickerdoodles in forever! Yours look delicious. Thanks for sharing!

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  3. Hi Lynne. Wish I could bake as well as you when I was 15. Your cookies look delicious and you're right....you can NEVER have too many snickerdoodle recipes!

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  4. There is always room for more snickerdoodles. Yours look just delicious. I must get around to making a batch...I've had a craving for these cookies for so long. ;)

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  5. Snickerdooles are my favorite cookie. I love the combo of cinnamon and sugar. Great post! Thanks for sharing.

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  6. Oh boy, snickerdoodles are one of my faves. Yours look like they couldn't be any better and I have no doubt that they were delicious, every single one of them. I have a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up. http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html

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  7. You have so many great cookie recipes here - I've bookmarked a couple already, starting with these fantastic snickerdoodles.

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  8. Thank you so much for coming by and linking this up to Sweets for a Saturday. I truly appreciate your support. Hope that you'll be able to join in again next week. By then, I'll have a cute button that you can grab and add to your post.

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  9. I've been eating snickerdoodles since i was a kid"i'm55 now" going to try this recipe,because i haven't found like my friends mom use to make. They look real good in the pic's

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