Snickerdoodles



I baked these snickerdoodles for work, to give people a reward in exchange for some their participation in usability testing for our website. However, it's become somewhat of a multipurpose cookie.

For me, baking is a big stress reliever. As it's purely methodical, you can just tune out and give your brain some time to relax. For some people running does the trick, for some (unusual) people, washing dishes works. Baking is the best, though, because you can eat afterwards--which is another type of stress reliever.


Snickerdoodles
Makes 34 medium sized cookies
Recipe from a now defunct blog: Life Made Sweet
 
Notes:
*Chilling the dough is really important. After having chilled the dough overnight, I found that I had to chill them again after rolling out the dough into small balls before putting them into the oven. Singapore being Singapore, they melt really fast.
* I like to err on the side of underbaking cookies so they stay chewy.

Ingredients
  • 1 cup Unsalted Butter (2 sticks)
  • 1 1/2 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 3/4 cups All Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Cinnamon (Reserve for Cinnamon Topping **Just remember the 1:3 Ratio for any cinnamon topping)
  • 3 tablespoons Sugar (Reserve for Cinnamon Topping) **Just remember the 1:3 Ratio for any cinnamon topping)

Directions

1. Preheat oven to 350 degrees.
2. Cream softened butter and sugar in a mixer until it becomes light & fluffy. Approximately 3-4 minutes. Add the eggs one at a time making sure they are incorporated. Add the vanilla and mix until combined.
3. Sift the flour, salt, baking soda & cream of tartar in a separate bowl. Add it to the wet ingredients slowly in increments until combined.
4. Cover and chill the dough for at least an hour. (I did it overnight. This is really important for Singapore weather, otherwise the cookies will spread too far.)
5.  While the dough is chilling, in a small bowl combine the cinnamon sugar for the topping. After the dough has chilled roll the dough into 1 inch balls and roll them in the cinnamon and sugar mixture. The dough will be tough to scoop out at first but the warmth from your hands will soften it very quickly.
6. Place them 2 inches apart on a silver or light colored baking sheet with parchment. And bake for 10-11 minutes until you see the edges of the cookies turn a light golden brown color and firm up.

*If you roll out dough that is waiting to be baked, chill the cookie balls on the baking sheet in the fridge.

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