Snickerdoodles

Earlier this year, I devoured a Ben & Jerry’s limited addition snickerdoodle ice cream flavor. Cinnamon ice cream? Real piece of snickerdoodles? Count me in and very happy! I put off baking snickerdoodles because I forgot I wanted to try them. Spring has provided a perfect time to reacquaint myself with their deliciousness.

The sheer simplicity in making snicker doodles makes them worth trying at least once. Plus, rolling the small dough balls in cinnamon sugar is slightly reminiscent of childhood (and gives you an excuse to play with your food). The minimal effort is worth the delicious reward: cakey dough and sweet cinnamon sugar combination. They stay fresh in an air tight container for about a week, but I found that even the slightly over–a week-old cookies tasted great. Of course, they taste their best straight from the oven to your mouth. But eating them all in on sitting would put most people’s new years resolutions (if you’ve kept them this far into the year) in jeopardy. In all honesty, these cookie’s are worth it.

Snickerdoodles

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400 degrees.

If you have parchment paper in the house, line baking sheets with it. If not, put a small dab of olive oil on a paper towel and grease the baking sheets.

Sift together the flour, cream of tartar, baking soda, and salt.

In a separate bowl, beat together the butter and sugar until well combined and the texture is light and fluffy. Add the eggs, and beat until combined. Then slowly add the flour mixture. This dough can be made ahead and chilled overnight; it’s also best to chill the dough for 30 minutes or so as this make the dough easier to roll into balls.

Mix together the extra sugar and cinnamon, set aside. Working with the chilled dough, use either a small icecream scoop, two or three scoops from a mellon baller, or a coffee scoop to scoop up the dough. Roll the dough into a ball, and dredge in the cinnamon sugar mixture. Place on a cookie sheet, about 2 inches apart. Bake for 10 minutes.

You can rotate the cookie sheets every five minutes, or you can just cook them straight for 10 minutes. The difference isn’t too great. Cool the cookies on a wire rack. When finished cooling, transfer to an airtight container.

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