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Snickerdoodles

When I was developing my initial product line for the baking mixes, I knew that I wanted to include Snickerdoodles. I found a recipe that my mom used to make in one of her old cookbooks... it honestly might have even been "Betty Crocker Holiday" or something like that. I adapted it to make it extra soft and chewy, because that's always been one of the important characteristics for my cookies. 

I wouldn't say that I have any cookies that remind me of my childhood... but if I did I imagine it would be these. Picture yourself sitting in front of the fire, eating warm snickerdoodles, and sipping on some tea. 

Snickerdoodles

Yields 12-15 cookies

Ingredients:

1 + 1/4 + 1/8 Cup all-purpose flour

1/8 tsp salt

1 tsp cream of tartar

1/2 tsp baking soda

3/4 Cup pure cane sugar

1/2 Cup unsalted butter, melted

1 large egg

1 1/2 Tbsp pure cane sugar (for rolling)

1 1/2 tsp cinnamon (for rolling)

Instructions:

1. Preheat oven to 375°F. In a medium sized bowl, whisk together four, baking soda, salt, and cream of tartar. Set aside. 

2. In another medium sized bowl, whisk together the sugar and melted butter for a minute or two, until fully combined and lighter in color. Whisk the egg in until fully combined. Fold the flour mixture into the sugar mixture, mixing until just combined. Do not over-mix.

3. In a small bowl, mix together remaining cane sugar and cinnamon. Scoop heaping tablespoons of dough onto two baking sheets lined with parchment paper, spacing 2" apart. Roll them in the cinnamon sugar. Flatten the tops slightly with the back of a spoon or the palm of your hand.

4. Bake for 8-10 minutes, until the edges are golden brown but the middles still look soft. Do not overcook- they'll go from soft to crunchy pretty quickly. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

5. Cookies will store in an air tight container for 3-5 days.

Krista NelsonComment