Snickerdoodles

Names of food can be misleading: sweetbreads are not actually a loaf of sweet, delicious bread that can be topped with butter but rather various glands of a calf. Head cheese is not actually a cheese but rather a terrine made of the meat from the head of an animal. And snickerdoodles are not actually cookies filled with chunks of a Snickers bar but rather a buttery, cinnamon-sugar cookie.

3113075933_3c50948e13_oThe confusion that can come from the name snickerdoodles is not nearly as confusing as sweetbreads or head cheese but it is confusion nonetheless. I was first corrected about snickerdoodles when a coworker brought in these delicious treats a few months ago.

I made my own version a few weeks ago for a Family Day brunch my parents hosted (yes, we are one of those families who actually get together on Family Day). I used Martha Stewart’s recipe and of course, they turned out brilliantly. They are buttery, soft, and moist and dusted with the perfect combination of cinnamon and sugar. They are also super easy to make!  The only thing you have to be aware of when making these is to not crowd your baking tray. You need to get over the fact that you want to make 12 cookies/tray and quickly be done. I spaced my cookies out 8 per tray and they turned out beautifully.

Recipe is below the cut. Happy munching!

Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen

2 ¾ cups all-purpose flour
2 tsp baking powder
½ tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 ½ cups sugar
2 large eggs

2 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 350°F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 ½ 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 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 ¾-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

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