Snickerdoodle. I like saying the identify. Much more than that, although, I like consuming the cookies. Baking them is fairly nice, too: the odor of cinnamon sugar perfumes the home higher than any candle or crockpot of mulled cider ever may.
There are theories in regards to the identify: some say that it’s just like Schneckennudel, the identify for a German cinnamon bun that interprets as snail noodle. However these are neither buns nor noodles, so I want the idea that the identify comes from the outdated New England custom of giving cookies whimsical names.
Snickerdoodles are smooth within the heart, with a skinny crunchy layer of cinnamon sugar on the skin. The cookie has a attribute slight bitter tang from the cream of tartar, which balances out all that heady cinnamon sugar.
Most recipes for snickerdoodles are a lot the identical. They include cream of tartar and baking powder and are rolled in cinnamon sugar. I like to present the cookies an additional dose of the cinnamon sugar: as quickly as they arrive out of the oven and are flattened with a fork, sprinkle extra of the cinnamon sugar excessive, and it makes its approach into all these pretty crackly crannies. The nice and cozy cookie melts among the sugar, serving to it to stick.
Snickerdoodles
Make sure to deliver your elements to room temperature earlier than making the cookies.
You’ll possible have leftover cinnamon sugar topping, which is gorgeous sprinkled on toast (or French toast, for that matter).
TOPPING
½ cup sugar
2 teaspoons cinnamon
COOKIES
8 ounces (2 sticks) unsalted butter, at room temperature
1 ½ cups sugar
1 giant egg
2 egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons floor cinnamon
1 teaspoon baking soda
½ teaspoon salt
1. Preheat the oven to 375 levels. Coat two sheet pans with cooking spray. Mix the topping elements in a small bowl.
2. Beat the butter and sugar till fluffy. Add the egg, egg yolks and vanilla; beat till included.
3. In a separate bowl, mix the flour, cream of tartar, cinnamon, baking soda and salt. Add the dry elements into the butter in phases.
4. Scoop the dough into balls the scale of golf balls (about 1 ¾-inch in diameter). Roll the balls within the cinnamon sugar. Place on the ready pans and bake 12-14 minutes, till golden.
5. Take away from the oven and instantly flippantly press down on the cookies with a fork to flatten. Sprinkle immediately with extra of the cinnamon sugar and permit to chill.
MAKES 20 COOKIES
