Snickerdoodles

Snickerdoodles

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.

Snickerdoodles
Yields 2
Snickerdoodles aren't anything all that special. They're sugar cookies with a bit of cinnamon/sugar coating on the outside, but they're very good.
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Ingredients
  1. 1/2 cup (8 tablespoons) butter, at room temperature*
  2. 3/4 cup sugar
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 1 1/3 cups bread flour
  8. 4 tablespoons sugar
  9. 3 teaspoons ground cinnamon
Instructions
  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. Beat together the butter and sugar until smooth.
  3. Add the egg, beating until smooth.
  4. Beat in the vanilla, salt, and baking powder.
  5. Add the flour, mixing until totally incorporated.
  6. Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
  7. Drop small (1"-diameter) balls of dough into the bag. Roll the cookies in the cinnamon-sugar until they're completely coated.
  8. 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.
  9. 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.
Adapted from From the King Arthur's Flour website.
Discovery Cooking http://www.discoverycooking.com/
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