Wednesday, October 21, 2009

Snickerdoodles


I saw the most delicious looking picture on the Apple-A-Day blog for some snickerdoodles. These cookies are my favorite from when I was a kid and growing up. I think the cinnamon flavor is so might lighter to enjoy than chocolate chips. But then again, I am not your normal chocolate lover. Cinnamon is another story, however. My apple pie .. YUM! Well, that is for another blog .. another day.

At any rate, I made these exactly as specified to the recipe, but unfortunately everybody's oven is different and cookie trays are different. Well, my cookies came out really soft to begin with (so soft I thought they weren't completely cooked although they were). After cooling on the cooling racks they were very hard. I don't like hard snickerdoodles so I will definitely try try again! After keeping in the fridge, however they were quite soft. Also, this is the first time I have used the cooling racks. I see them everywhere so I wanted to get some to use. Not a huge fan so far. They aren't anything to brag about.

Tip: eat the cookies after heating in microwave for about 10 seconds with a small glass of milk!! OMGYUM!! For the rest of them, keep them refridgerated and they will stay nice and perfectly soft!!

Snickerdoodles

2 3/4 cup flour
2 tsp baking powder
1 cup butter, softened
1 3/4 cup sugar
2 large eggs
4-5 tsp ground cinnamon

Sift together flour and powder in a small bowl. Set aside. Put butter and 1 1/2 cup sugar in large bowl and mix on medium speed until pale and fluffy. Mix in eggs. Gradually stir in flour mixture on low speed.

In a separate small bowl, mix together remaining 1/4 cup sugar and desired amount of cinnamon to preferred ratio. I typically always have a nice mixture on hand for cinnamon sugar toast, which will do just fine!

Shape dough into 1 3/4 inch balls and roll into cinnamon sugar mix. Note: the mixture was pretty sticky so have all of your pans laid out and ready to go before making these! Place on baking sheets and bake at 350 degrees for 12-15 minutes or until edges are very slightly golden brown. Halfway through baking, rotate cookie sheets. Cool on wire rack if desired.

4 comments:

  1. I'm so flattered you trusted my recipe choice! I'm sorry they didn't turn out so well for you this time. I know you'll get them perfect next time. Happy cooking!

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  2. Well you did say they were a little crunchy (and I neglected to read that part). I think I just want all my cookies to melt in my mouth .. which is totally unrealistic. Haha. =) Thank you for the recipe!!

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  3. These look great! What a cute picture!

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  4. Thank you! I am working on it. One recipe at a time. =)

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