now, i have eaten a few snickerdoodles in my time, but i had never made them, until now. good lawd, what was i thinking? they have got to be one of the easiest and yet most scrumptious cookies evaaaah. i found an old 2007 issue of cooking light magazine and stumbled across their version of the snickerdoodle. quite frankly, after reading the ingredients, i don't see how it is "light", but who cares, it's dang tasty. the cookies are slightly undercooked, chewy, sweet, buttery, with flecks of cinnamon and sugar on their crackly tops. holey moley. i can see me making these often. my two youngin's loved them. i posted the recipe below with a few personal notes added. whip up a batch today for your crowd. enjoy.
cooking light's snickerdoodles
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened( i used margarine, because it was all i had at the time)
1 teaspoon vanilla extract
1 large egg(extra large egg, because that is what i use)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Cooking spray(used silpats, because i love them)
Preheat oven to 400°.
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk.(i didn't pre-mix flour, just dumped it all in the mixer) Add flour mixture to butter mixture; beat just until combined.(i refrigerated the dough for about 15 minutes before shaping) Shape dough into 30 balls.
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray(i used silpats). Bake at 400° for 8 minutes or until tops crack.(in between bakings i put the dough back into the fridge) Cool on pans 1 minute. Remove from pans; cool on a wire rack.
cinnamon and sugar, mmmmm....
i keep wanting to write snickerdoddles....
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Tart Tales: Crème Brûlée Berry Rose Tart
1 hour ago