Sunday, January 12, 2014



I always wanted to bake Snickerdoodles but never got around to it. When we were visiting our family in California this past summer, my Mother-In-Law gave me some hand written recipes from her Mom, Allen's Grandmother Anita. One of the recipes was for Snickerdoodles and my inspiration to bake them. The only thing I replaced in this recipe was shortening for unsalted butter. These Snickerdoodles are a tribute to Allen's Grandmother and the aroma of Cinnamon in our apartment while the cookies baked in the oven reminded him of her. After eating just one cookie, Allen said he was brought back in time to his Grandmother's kitchen in San Jose, CA.

I was always intrigued by the crackly look of these cookies. This recipe is very easy to follow and a cinch to bake. The Cinnamon-Sugar Mixture covers all of the dough, and the texture inside is soft, chewy and almost cakey. I never imagined Snickerdoodles would taste this good. If you have never baked them you really should soon.

Cinnamon-Sugar Mixture
2 sticks Unsalted Butter, softened

1 1/2 cup Granulated Sugar

2 Extra Large Eggs

2 3/4 cups All Purpose Flour

2 teaspoons Cream of Tartar

1/4 teaspoon Salt

1 teaspoon Baking Soda

Dough rolled up into balls
Cinnamon-Sugar Mixture
2 tablespoons Granulated Sugar

2 teaspoons Cinnamon

Snickerdoodles right out of the oven!!! 
Preheat oven to 400 degrees.

In a small bowl, combine Cinnamon and Sugar with a small spatula. Put aside for now.

In a large bowl, use whisk to combine Flour, Cream of Tartar, Baking Soda and Salt. Put aside for now.

Snickerdoodles cooling on wire rack
Using a handheld or stand mixer with paddle attachment on medium speed, cream Butter and Sugar, about 2 minutes. Mix well until smooth and creamy. Add Eggs one at a time until combined. With a spatula, scrape sides of bowl to ensure ingredients are incorporated.

My 40 Snickerdoodles
With mixer on low speed, add dry ingredients little by little until incorporated.

Roll dough into a large ball and cover with plastic wrap. Chill in fridge for 1 hour.

Snickerdoodles close-up!
Using an ice cream scoop or tablespoon form ball of Dough. One by one, roll into Cinnamon-Sugar Mixture. Repeat until done.

Place Dough 2 inches apart onto ungreased baking sheets, lined with parchment paper.

Bake for 8 to 10 minutes. Cookie will puff up, but then flatten out. Cookies will begin to crack and will be done then.

Another close-up view of Snickerdoodles. You know you want some!
Let cookies rest on baking sheet for 10 minutes, and then transfer to wire rack to cool completely, about 1 hour.

My cookies were 2 1/2 inches in size and the recipe yielded 40 cookies.


-Sophia/Two Frys

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