May I proudly announce that my favorite cookies are snickerdoodles? Despite its plain look, it delivers that hint of cinnamon and sugar and oh my, nothing is more satisfying than a good bite of that cookie. So, like I said in my previous post I decided to go ahead and bake those babes instead of buying them. Not only do I get to change the amounts of the ingredients as I see fit but it’s also cheaper that way.
First, preheat the oven to 350 degrees Fahrenheit and sift together the dry ingredients (flour, baking powder, and salt) into a bowl. I accidentally didn’t sift mine at this stage but did so when adding it to the other bowl with the remaining ingredients so phew! Crisis averted (I personally think that sifting is necessary in baking but that is a story for another time).
Mix together butter and sugar in a different bowl until fluffy. Add eggs in one at a time. The mixture should look like the picture above.
Now mix in the dry ingredients — but not all of them! Add them in increments or your arm will get sore from all the hardcore mixing that will be followed. I added mine in 3 increments. The picture above is when I folded about a 1/3 of the dry ingredients in.
What the batter looked like when I folded 2/3 of the dry ingredients in….
What the babe looked like when I folded in all of the dry ingredients…. Did I just call that thing ‘babe’ instead of ‘dough’? Oh well, same crap.
Now in a separate bowl, mix together ground cinnamon and 2 tablespoons of sugar. This, my friends, is what’s going to become crucial in making your snickledoodles. What you’ll do is that you will shape the dough into about 2-inch balls and roll them in this bowl (roll them balls in this bowl until they look like bowling balls–try saying it fast for ten times! Sorry. I get silly when I’m sugar-high).
Once done, place them on a baking sheet lined with parchment paper like this:
They should be spread out by two inches at the minimum because you have to take into account that they are going to spread a bit in the oven. Also, do you see how I made little indentations using my two fingers?! I feel like snickerdoodles are meant to be ugly hence the not-so-aesthetically-appealing marks on them.
So now you just bake the cookies, rotating sheets halfway through for 12 to 15 minutes! Let those babes cool on sheets on wire racks — if you have successfully curbed your urge to devour them as soon as they come out of the oven, that is. You won’t see pictures of them done here because I surely failed in that department.
So that’s it! So simple, right? And you end up with about 36 cookies with which you can entertain your friends and neighbors, or, keep ’em all to yourself. Either way, it will feel like heaven.
So here’s the recipe:
Yields: 3 dozen cookies
2 and a 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
2 tsp ground cinnamon
1. Preheat oven to 350 degrees Fahrenheit. Sift together flour, salt, baking powder into a bowl. Mix butter and 1 cups sugar in a separate bowl and mix until fluffy. Mix in eggs one at a time. Gently fold in dry ingredients, preferably in increments.
2. Mix together cinnamon and remaining 2 tbsp sugar in a small bowl. Shape dough into 2-inch balls (should yield about 36 balls); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies until edges are golden, about 12-15 minutes. Let cool on wire racks. Cookies can be stored in airtight containers at room temperature for up to 3 days.
If you find any errors feel free to shoot me an email about it or comment below! Happy baking! ❤