Snickerdoodle Cookies
by Joanne Chang
Yields about 3 dozen cookies.
To learn more, read the article:
A Sweet Holiday Gift
12 oz. (2-2/3 cups) unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. table salt
2 tsp. cream of tartar
1/2 lb. (1 cup) unsalted butter, softened at room temperature
1-3/4 cups granulated sugar
2 large eggs
2 Tbs. ground cinnamon
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to
use the proper technique when filling your measuring cups.
Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking soda, salt, and cream of tartar to blend. Using a stand mixer with the paddle attachment, beat the butter and 1-1/2 cups of the sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula. Beat in the eggs until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.
In a small bowl, mix the cinnaamon and remaining 1/4 cup sugar. Drop the dough by rounded tablespoonfuls into the cinnamon sugar and roll around to coat. Set the coated balls of dough about 3 inches apart on greased cookie sheets. Bake until golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.
Make Ahead Tips
The cookies can be stored in an airtight container for up to three days or frozen for a month.
photo: Scott Phillips
From Fine Cooking 68
, pp. 86
December 1, 2005
