Sunday, April 13, 2014

Puffy snickerdoodles

And as promised, here's part two of my Friday night cookie extravaganza: snickerdoodles! I baked these at the same time as I made my caramel gingersnaps and I've been bringing these cookies to every weekend activity so far - but there are STILL cookies leftover. Which is not a bad problem at all to have!

These snickerdoodles were again from a recipe at Sally's Baking Addiction. It's a quick recipe that results in puffy thick cookies full of flavor. I did run into a few issues while making them, but nothing major or that affected the cookies too much.

My dough turned out very thick and crumbly, so rolling it into balls for baking was a little tricky. In addition, half of the cookies turned out rather flat - still very soft and yummy, but flat. I thought it was my oven at first (it has heating distribution issues), but the second batch came out perfect. The first batch was on a dark metal pan, while the second puffy batch was on a light metal pan, so I wonder if that could have made a difference.

Regardless if they were flat or puffy, the snickerdoodles were a big hit - probably even more popular than the caramel gingersnaps.

Tomorrow's post: a cupcake of my own creation!

Puffy snickerdoodles (makes 2 dozen cookies)
Adapted from Sally's Baking Addiction

  • 1 cup of butter (unsalted, softened) 
  • 1 1/3 cup/267g white sugar
  • 1 egg
  • 2 tsp vanilla
  • 3 cups/375g all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup sugar + 1 tsp cinnamon for rolling 
  1. Preheat oven to 375F.
  2. Cream butter in stand mixer on high speed until light and fluffy. 
  3. Add in sugar and continue mixing until smooth. 
  4. Add in egg and vanilla and mix on medium speed until combined. 
  5. Sift flour, cream of tartar, baking soda, cinnamon, and salt together in separate bowl. 
  6. Mixing by hand, add the dry to the wet ingredients until just combined. 
  7. Make 1 1/2 tsp balls and roll in the cinnamon sugar mixture before placing on prepared baking sheets. 
  8. Bake for 11-12 minutes. Let cool and transfer to wire rack after 10 minutes. 
  9. Enjoy!

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