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Delicious Dessert: Old-School Snickerdoodles

August 18th, 2011 No Comments

Tired of baking the same desserts, I went to one of my favorite recipe blogs Smitten Kitchen to find a new cookie I could whip up for friends easily.  Most of her recipes come out fabulous when I replicate them.  This one delivered too!  I’m posting it here as she wrote it, and below you’ll see the adjustments I made.

Snickerdoodles via Smitten Kitchen

Adapted from Martha Stewart

Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 16 tablespoons (2 stick or 8 ounces) 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

1.Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside.

3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.

4. Add eggs, and beat to combine.

5. Add dry ingredients, and beat to combine.

6. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.

7. Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.

8. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets.

9. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.

10. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.

* Martha recommends a size 30 (1 1/4 ounce) ice cream scoop but I used a size 40 (3/4 ounce) and they came out 3 to 4 inches across, or plenty huge.

My Alterations

–If you’ve been with me for a while, you know I don’t like to use standard sugars and flour. In an effort to ease my mind with all of the sugar involved in this recipe, I used 1 cup of Evaporated Cane Sugar and 1/2 cup of Turbinado Sugar.  Also, I used organic wheat flour.

–Because I don’t have an electric mixing bowl, I simply used a totally flat and rubber bowl scrapper and mixed the butter and sugar by hand.  Within two minutes, it was light and fluffy as the recipe states it should be.

–Who knew there are different sizes of ice cream scoops?!  I used a knife to cut off a chuck of chilled dough and lightly used my fingers to form it into a ball and roll it in the sugar-cinnamon mixture.

–Since I made my balls smaller, I only needed 5 minutes of cooking time.  I did rotate the pan after 5 minutes, but only let it sit an additional 45 seconds.

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