Snickerdoodles aren’t anything all that special. They’re sugar cookies with a bit of cinnamon/sugar coating on the outside and not much else. Funny though, they’re one of those things that everybody loves, and if you’re heading to a little party (as I am later this weekend) they’re a must. This time around, the specialty here is that the snickerdoodles are made with butter and bread flour, a trick I learned from King Arthur’s Flour, and which I can recommend without reservations.
So apart from the butter and bread flour — both of which may not make a lot of difference — the REAL reason I make these cookies is because of something else in my mind, anyway. Snickerdoodles were something I could always count on my mother to make, especially at Thanksgiving and Christmas, but also as just a welcome home or about any other good reason she could think of. They were never a big deal, but they almost always were there, just in case you needed a little something.
I miss them, and her.
- 1/2 cup (8 tablespoons) butter, at room temperature*
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups bread flour
- 4 tablespoons sugar
- 3 teaspoons ground cinnamon
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- Beat together the butter and sugar until smooth.
- Add the egg, beating until smooth.
- Beat in the vanilla, salt, and baking powder.
- Add the flour, mixing until totally incorporated.
- Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
- Drop small (1"-diameter) balls of dough into the bag. Roll the cookies in the cinnamon-sugar until they're completely coated.
- Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.
- Bake the cookies for 9 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.