I only discovered snickerdoodles
this last year (wow how time has flown! It’s 2012! I think that just hit me). I was in awe of their name and wanted to know what they were so I whipped up a batch. They were pretty good.
Then I made snickerdoodle blondies. They were really good. I loved all the chewiness that was going on there.
I had to try some more to see if there was anything I was missing out on. In the name of research. Oh, the life of a baking blogger.
Unfortunately, it was so long ago that I made the first batch of snickerdoodles, that I can’t remember which ones were better or if there was any difference at all really. But these were nice, thick and soft and cinnamon-y. I guess that’s all that matters!
SNICKERDOODLES (VERSION 2)
Adapted from How Sweet It Is.
110g unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
1 3/4 cups plain flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp cream of tartar
1 1/2 tsp cinnamon
2 tbsp milk
3 tbsp sugar, extra, for coating
2 tsp cinnamon, extra, for coating
Using an electric mixer, beat the butter and the sugar until smooth. Add the egg and vanilla, and beat until well combined.
Turn the mixer onto a low speed and add the flour, salt, baking powder, cream of tartar and cinnamon. Mix until the dough comes together. Add the milk and mix to combine.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
When you are ready to bake, preheat the oven to 180 C and line a few trays with baking paper.
Combine the extra sugar and cinnamon in a small bowl.
Roll tablespoonfuls of the cookie dough into balls and toss it through the cinnamon sugar to coat. Place on baking trays and flatten slightly.
Bake for 10-12 minutes. Makes 24 snickerdoodles.