Snickerdoodles (photo)

Snickerdoodles

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It’s important that all your ingredients be room temperature when making the cookie dough.

Ingredients

Snickerdoodles

  • 4 Tablespoons Unsalted Butter
  • 1/3 Cup Brown Sugar
  • 1/3 Cup White, Granulated Sugar
  • 1 Egg
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Cornstarch
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt

Cinnamon Sugar - whisk well to incorporate

  • ½ Cup Sugar
  • 3 Tablespoons Ground cinnamon

Method

snickerdoodle-cream-butter.jpg

1 Preheat your oven to 350°F. Cream the butter until it's soft, smooth and light.

2 Add both of the sugars to the creamed butter and mix until they are fully incorporated, and lighter in color. Add salt.

snickerdoodles-sugar-1.jpg snickerdoodles-sugar-2.jpg Cream the butter and sugars until fully incorporated and light in color (right).

3 Stirring vigorously, add the egg to the mixture and beat until the batter looks uniform.

4 Sift the flour, cornstarch and baking soda, and fold, in three additions, into a large bowl to create cookie dough.

5 Form balls of dough with a soup spoon and plop them in cinnamon sugar, swirling to coat.

snickerdoodles-dough-on-pan.jpg

6 On a buttered or parchment lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on the flattened surface.

7 Set the first timer for 7 minutes. Turn the pan around and set a second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.

8 Cool on a baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days, but they are best eaten the day they’re made.

Main Ingredients

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Type

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