Monday, April 23, 2012
These snickerdoodles are good old-fashioned snickerdoodles.....no hidden surpises......just a super yummy chewy cookie that is dunked in cinnamon sugar. One of the hubby's favorite kinds of cookie! This is the best snickerdoodle recipe I've tried....it's from Joanne Chang at Flour Bakery, so that's no surprise. The cookies don't flatten out much when they bake, and they stay nice and chewy (nothing worse than a crispy snickerdoodle).
Source: Joanne Chang via Fine Cooking
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
2 teaspoons cream of tartar
1 cup unsalted butter, at room temperature
1 3/4 cup granulated sugar
2 Tablespoons ground cinnamon
Position rack in the center of the oven and preheat oven to 350 degrees.
In a medium bowl, whisk the flour, baking soda, salt, and cream of tartar to blend. Using a stand mixer with the paddle attachment, beat the butter and 1 1/2 cups of the sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula. Beat in the eggs until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.
In a small bowl, mix the cinnamon and the remaining 1/4 cup of sugar. Drop the dough by rounded tablespoons into the cinnamon sugar and roll around to coat. Set the coated balls of dough about 3 inches apart on cookie sheets lined with parchment paper. Bake until golden brown on the edges and slightly soft in the center, 12 to 15 minutes. Let the cookies cool on the sheet for a few minutes before transferring them to a rack to cool.
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