Because a “snicker” just doesn’t do them justice! A snicker is just a small, appreciative chuckle. These cookies deserve a big hearty, hold your side because it hurts, belly laugh! To quote Eric, “These cookies are like…perfect.” A bit of crunch around the edges, perfectly soft and chewy in the center. Mmmm…heaven.
I posted on the cooking message board I frequent that I was looking for a Snickerdoodle recipe. They are one of Eric’s faves and I had never made them before. And of course, those fabulous ladies did not disappoint! After browsing a variety of Nestie suggestions, I decided to go with this one from Bridget’s blog – The Way the Cookie Crumbles. I loved her ideas of adding a bit of brown sugar to the dough and upping the cinnamon to sugar recipe for rolling. The results were spectacular! An absolutely perfect cookie. I will be making these again for sure!
SNICKERDOODLES (Recipe Source: The Way the Cookie Crumbles – originally adapted from Betty Crocker’s Big Red Cookbook)
2¾ cups (13.75 ounces) unbleached flour (I used regular all-purpose flour because that’s what I had on hand…and by the time I realized the recipe called for unbleached, it was too late!)
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoons salt
1½ cups granulated sugar minus 1 tablespoon (10.35 ounces total)
1 tablespoon light brown sugar
16 tablespoons (2 sticks) unsalted butter, softened
2 large eggs
¼ cup (1.75 ounces) granulated sugar (for rolling)
2 tablespoons cinnamon
1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk the flour, salt and baking soda in a medium bowl; set aside.
2. Beat butter and sugars (except the ¼ cup granulated sugar for rolling) until creamy; add eggs and beat until combined. Add flour mixture and mix until just combined.
3. Mix ¼ cup sugar and the cinnamon in a shallow bowl. Roll approximately a tablespoon of dough into a 1-inch ball; roll ball in cinnamon sugar mixture. Repeat with remaining dough, placing balls 2 inches apart on ungreased baking sheet.
4. Bake until cookies are just set and turning golden brown at edges, 8-9 minutes. Cool cookies on baking sheet for 2 minutes; then, using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature.