Wednesday, June 24, 2009
There is really nothing more delicious than a snickerdoodle cookie. Every time I bite into one I am taken back to when I was in elementary school and my mom would make them for our bake sales. They were always one of the first things to sell out, they are THAT delicious!
However, I have always found myself wanting for more cinnamon in all of the snickerdoodles I have had. I love cinnamon! It always reminds me of Christmas time. Anyway, so I have been experimenting with recipes here and there and have finally figured one out that I am completely content with. I now call them Deedle Doodles. It is a good thing I figured out the recipe when I did because I had a client order snickerdoodle cookies from me this week. They stay nice and poofy, not too flat (which is a MUST for me) and have about 1 TBL of cinnamon in the batter and are then rolled in cinnamon sugar. YUM!
My mom's recipe is probably the best traditional snickerdoodle recipe ever try it out and see what you think! :)
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
1 teaspoon cinnamon
1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the
6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
This recipe says to cook them only 14 minutes, but I am much happier with 16. 14 makes them more raw than soft.
Makes 16 to 18 cookies.