I did it. I have perfected the snickerdoodle. I must thank Carli for the inspiration and supervision on my first attempt, and Martha for the recipe (with a few instruction adjustments from moi).
You may notice a few things in these pictures…perhaps you’ll see the Bachelorette playing on my computer, or maybe even a glass of wine. I may or may not have sugar and cinnamon on my fingers right now. I might even, perhaps, have raw cookie dough in my belly. I cannot confirm or deny the existence of these items.
An interesting fact about this batch of cookies: I only had half the flour that the recipe called for, so I substituted the other half with bread flour. This might actually be a great discovery, as they turned out even puffier and fluffier than usual.
Ingredients
2 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon course salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
Directions
1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, and salt in a bowl.
3. Combine butter and 1 1/2 cups sugar in bowl of an electric mixer, fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed and slowly add flour mixture.
4. Combine cinnamon and remaining sugar in a bowl (go ahead and use 3 teaspoons cinnamon and 3 tablespoons sugar…you’ll probably need it).
5. Form dough into balls (the bigger the yummier, but 1 3/4 inches are recommended), and roll in the cinnamon/sugar mixture. Place onto your cookie sheets, but do not flatten.
6. Bake cookies 10-12 minutes, depending on your oven. You may also want to rotate the pans half way (again, depending on your oven), but I tend to leave them alone.
A helpful hint: take these sneaks out of the oven a little bit before you think you should. They don’t get brown at all until they are black — I promise. They are SO delicious with soft centers that you’d rather take them out early. Let them sit on the pan only for a minute or so (as cookies always continue to bake on their hot pans) and then move carefully to cooling rack to firm up the rest of the way.
These look great and pretty easy! I can almost taste them in the picture. By the way, great tip. I always have trouble with timing things I bake.
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Another hint: don’t leave them where the dog can reach. Even dogs who are never bad and eat your food will eat them…..[tucker][cough][cough] 🙂 they were deliciously delicious
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