Snickerdoodles

Happy New Year dearest readers! 2011 has been very nice to me so far, mostly because I turned a year older (EEEPS) a few days ago so that means lots of presents! I decided that my first bake of the year should be something simple. I mean, after the sugar overload from the holidays, the last thing we want need is something overly sweet. So I settled on something that I’ve been wanting to bake for a while… Snickerdoodles! I kinda feel like Ned Flanders everytime I say snickerdoodles. Now, while I made the batter for these cookies on the first of January itself, I baked them over a 5 day period.

That’s the best thing about refrigerating cookie dough; fresh cookies anytime you want them!

 

Snickerdoodles adapted from Martha Stewart
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter
1¾ cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

 

-Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1½ cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
-Refrigerate the cookie dough for 1-2 hrs (I did it overnight)
-Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

 

-Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough

 

-In a small bowl, combine remaining ¼ cup sugar and the ground cinnamon.

-Roll the balls of dough in the cinnamon sugar.

 

 

-Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.

 

-Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

 

Such beautiful cookies!

I really like the way they turned out, big and round and thick, just like me! LOL

 

I guess these would be odd for people who are pro-crunchy/crispy cookies…

… but I’m a soft/chewy cookie person all the way so I loved it! The texture of these cookies is not unlike that of a cake, and the taste is so simple yet delicious. A very unpretentious and easy cookie recipe, and I would recommend this to everyone!