Snickerdoodle
recipe halved from Martha Stewart's Cookies
-makes around 24 cookies
1/2cup (1 stick) unsalted butter, room temperature
3/4cup (150g) sugar (will reduced next time*)
1tsp baking powder
1/4tsp salt
1 egg
1 and 3/8cup (170g) AP flour
1tbsp sugar
1tsp cinnamon
1. Preheat oven to 350F.
2. Sift together flour, baking powder and salt into a bowl.
3. Cream butter and 3/4cup sugar with electric mixer on medium speed until pale and fluffy, about 3 minutes.
4. Mix in egg.
5. Reduce mixer speed to low and gradually mix in flour mixture.
6. Stir together cinnamon and the 1tbsp sugar in a small bowl.
7. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar.
8. Space 3 inches apart on baking sheets lined with parchment paper.
9. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.
10. Let cool on sheets on wire racks.
Note: cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
These cookies turned out fluffy, pillow-y and UNIFORM! (My cookies never turned out as uniform as these because I don't ever take the time to weight each dough.) I love how these look when they are all next to each other. They are so cute and attractive! Haha.. :p
Aside from the good looks, they taste great as well!
This is my first time making snickerdoodle, and I am glad this recipe yielded the soft and noncracked version I like. For those unfamiliar with snickerdoodles..
According to Wikipedia, a snickerdoodle is a type of sugar cookie made with butter or oil, sugar, and flour rolled in cinnamon sugar. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. In modern recipes, the leavening agent is frequently baking powder in contrast with traditional techniques utilizing baking soda and cream of tartar.
Next time, I may experiment with the baking soda/ cream of tartar recipe!
Taste: 3.5 stars out of 5 (a little too sweet)
Texture: 4.5 stars out of 5 (tender, fluffy, crumbly and melt in your mouth!)
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