Skip to content

Weekend baking: Snickerdoodle cookies!

January 22, 2011

Hi all!

It’s a cold winter Saturday in January and the kids and I felt like a yummy snack, so I whipped up a batch of super-easy Snickerdoodle cookies.  For those of you wondering, they are also called Snipdoodles, or simply Cinnamon Sugar Cookies.  They use basic ingredients of flour, sugar, eggs, butter, vanilla, and cinnamon so chances are you have everything on hand to make a batch tonight!

 

My late-night snack!

 

 

Here is the recipe I use, courtesy of the “Joy of Baking” website.  Enjoy!

Happy baking!

Christina

 

Snickerdoodles (Read more: http://www.joyofbaking.com/Snickerdoodles.html#ixzz1Bo81u2xi)

2 3/4 cups (360 grams) all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

In a large bowl whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Shape the dough into 1 inch (2.5 cm) round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 – 14 days.

Makes about 6 dozen cookies.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: