Tuesday, 8 December 2015

Snickerdoodles

for the cookie purists out there, namely me, there is the snickerdoodle.
really, as far as cookies go, can it get any better?
short answer, no.

in fact, if you've ever travelled with me to las vegas, then you know first hand thati will drag you to the SugarFactory just before take off, to purchase a dozen of these delicious beings to bring home with me.  two of which will be consumed prior to take off.  
#i'mnotperfect


so for you, or rather me, i present to you the snickerdoodle.  no trip to vegas required and instead of one dozen, you get three dozen.
#win


Snickerdoodles

ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
2 large eggs
1/2 teaspoon vanilla extract

cinnamon-sugar topping:

1/4 cup granulated sugar
2 teaspoons ground cinnamon


method:

preheat oven 350F.  line baking sheets with parchment paper and set aside.
in large bowl, whisk together flour, cream of tartar, baking soda, and salt.  set aside.
using a mixer, beat the butter and sugar together until creamy and smooth, about 3 minutes.  add in the eggs and vanilla extract and mix until combined.  slowly add in the dry ingredients, with the mixer on low.
shape dough into balls, using about 1 tablespoon of dough.  mix 1/4 cup sugar and the cinnamon together in  a small bowl.  roll balls in cinnamon-sugar mixture.  place 2 inches apart on prepared baking sheets.  bake 8 to 10 minutes or until set around the edges and the centres are still soft.  don not overtake.  remove from oven and let cookies set up on baking sheet for 2 minutes.  transfer cookies to a wire cool rack to cool completely.

yields: 3 dozen cookies


recipe courtesy: two peas & their pod


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