Sunday, June 28, 2015

4 Perfect Snickerdoodle Cookies

My obsession with small batches of cookies continues. This time I made the classic Snickerdoodle. They turned out perfectly! Crisp edges, soft chewy center, and lots of cinnamon sugar.

Good thing this recipe only makes 4 cookies because I would have eaten 10 if they had been there!
That is why this small batch of cookie thing is a winner for me, no self-control over here!

What you need,

2 tbsp. butter (I used salted as usual)
¼ cup granulated sugar
1 large egg
½ tsp. vanilla
1/3 cup + 2 tbsp. all purpose flour
¼ tsp. baking soda
¼ tsp. cream of tartar

1 tbsp. granulated sugar
¼ tsp. cinnamon

Heat the oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper.

In a medium bowl cream the butter and sugar together until light and fluffy. Add the egg and beat until well incorporated. Stir in the vanilla.
Sift in the flour, baking soda and cream of tartar.

Mix until all the ingredients are fully combined.
The dough will be a little sticky, but that’s OK.

In a small bowl combine the sugar and cinnamon.

Divide the batter into 4 equal amounts. Roll the dough into the cinnamon sugar. I find if you put the dough into the sugar and then roll it, this seems to help it not stick to your hands too badly. If you had time you could refrigerate the dough for 30 minutes that would help too.

Place the dough balls onto the prepared baking pan.

Press just slightly to flatten the tops, don’t press too much the cookies will spread out on their own.

Bake for 9-11 minutes or until the edges are crisp and the center is just set.
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Now I dare you not to eat all 4 of these beauties at one time. They are JUST THAT GOOD! They are so soft and chewy, the perfect Snickerdoodle.



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