Snickerdoodles



Being at home for the summer, I knew I had to take advantage of a fully functional kitchen. The first thing to do? Bake cookies, of course. My mom and I always like to try different recipes of the same thing to see who has the best recipe. This recipe is from Flour by Joanne Chang; it gives soft lightly sweetened cookies that are a little cakier than other recipes I've tried.

Snickerdoodles 
from Flour, slightly modified

Ingredients:
1 cup unsalted butter, room temp
1 1/2 cups sugar plus 1/4 cup for coating
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
2 tsp cream of tartar
1/8 cup ground cinnamon

Directions:
Cream together the butter and 1 1/2 cups sugar for about 5 minutes on medium speed. Make sure to scrape the bowl every so often. Beat in the eggs until combined.
Sift together the flour, baking soda, salt, and cream of tartar. Slowly blend this into the wet ingredients until just incorporated. Chill the dough for at least 3-4 hours.
Preheat the oven to 350 degrees F. Mix together the remaining sugar and ground cinnamon. Drop the dough by rounded tablespoons into the sugar-cinnamon mix (we made them slightly smaller) and roll to coat. Put on a baking sheet and flatten each ball slightly with your hand.



Bake for 15-18 minutes (if you make them smaller, about 10 minutes), then let cool and enjoy!


My brother sure liked them! Tell us in the comments - what's your go-to recipe book for cookies?

-Isabelle

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