Saturday, June 27, 2009

Snickerdoodle


Chewy SiNcKerdOodles

I love cinnamon! And I was tired of doing the same chocolate cake for the third time in a row. So I had my heart set on making some chewy cookies with ingredients every kitchen has. This recipe was a delicious success. Traditionally the snickerdoodle (aka cinnamon sugar cookie) has a crispier edge and a cake-like texture but these cookies turned out exactly as promised. Chewy with a taste that is simple and so satisfying. (I did not add the optional nutmeg to this batch but I do think it would be a good.)


Chewy Snickerdoodles Recipe

The batter for these cookies can be baked straight away or you may hold it in the refrigerator for up to two days. Once baked the cookies should be stored in an airtight container at room temperature for up to three days although we strongly doubt they will last that long. Lastly, these are classic cookie jar cookies, which can be transported or shipped successfully.
3 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (optional)
10 tablespoons unsalted butter (softened) at cool room temperature
1 1/2 cups plus 3 tablespoons sugar
2 large eggs at room temp
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1. Heat the oven to 350 degrees and adjust a rack to the center position. Line two cookie sheets with parchment paper. Whisk together the flour, baking soda, cream of tartar, salt, and optional nutmeg in a medium bowl. Set aside.
2. Beat the butter and one and one half cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until well incorporated, about 30 seconds. Add the dry ingredients and beat on the lowest speed until the moistened, increase to medium and beat 30 seconds.
3. Mix together in a small bowl the remaining three tablespoons sugar and ground cinnamon. Shape the dough into walnut sized balls (approximately two tablespoons each), dip in cinnamon sugar, and place on prepared cookie sheet three inches apart. (You can use a small ice cream scoop to portion out the cookies.) Bake one sheet at a time until the cookies are very lightly colored around the edges, the tops have cracked and the cookies have puffed and started to deflate, about 12 minutes. Cool on a rack. Serve slightly warm or at room temperature.
Makes about 24 cookies. ( I made 46 at 1 tbs each)

2 comments:

Justin said...

i just wrote about these recently. they're a favorite. yours have a lot of color though. I wonder if you baked them longer than I would or if you just used a LOT of cinnamon.

Chantal said...

Hey Justin! I think the type of cinnamon I used may be the reason for the darker color. I use a freshly ground cinnamon (sorry McCormick, you lose) bought from The Fresh Market. Its a much finer powder...much like cake flour vs. all purpose. I'm not sure if you have those in NY but they ground their spices fresh, and as an added bonus you get much more for a lot less! (I also think the lighting may also have a little something to do with the deep colors in the picture :P ) These are great cookies! (your daughters look delicious :)