Tuesday, March 9, 2010


Im amazed at the number of people who do not know what a snickerdoodle cookie is!  I thought they were as mainstream as chocolate chip cookies, but boy was I wrong.  Maybe its a southern thing?

For those who have been left in the dark about this addictive sweet, let me describe this cookie to you.  Essentially, they taste like a soft shortbread cookie that has been baked with sugar and spices (usually cinnamon).  Need a better reason to make these? Mr. F isnt a dessert person (shocker I know) but these have to top his cookie list.

Yes, Snickerdoodles are simple and many might consider them nothing more than an stylized sugar cookie; yet, the fact remains that these are good.  So if you are looking for a quick cookie and like me have the ingredients already in your pantry...try them.  Snickerdoodles will not disappoint.


2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs

3 tablespoons sugar
3 teaspoons ground cinnamon ( I used a bakers spice mix)
Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. 
Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into round balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper or a Silpat.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 14 minutes. Don’t overbake. Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.


Sophie said...

Such tasty cookies! I'm still trying to perfect my recipes, but these look flawless. Yummy photo!

Fork1 said...

Thanks! Trick: I use a melon baller to scoop and roll the dough into balls before baking. It keeps the cookies uniform :)

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