Snickerdoodles and I do not get along.
Over the years I’ve fed way too many snickerdoodles to the garbage disposal. The cinnamon sweet flavor has always been right on. That’s not the problem.
The problem is that too often, even after following a recipe perfectly, the finished product looks more like a flattened frisbee than the delicious cookie it should be. And, even if the taste is perfect, there’s no way I’m delivering, giving or sharing flattened frisbees with anyone other than the garbage disposal…and maybe my husband.
Seriously, what’s my problem with snickerdoodles?
I’ve tried recipes with a butter, shortening or margarine. I’ve refrigerated the dough, just hoping it would keep the dough from spreading flat. No luck. And there’s nothing more frustrating than tossing your cookies (literally!), especially when they need to be delivered to someone!
Well, it took more than a few failures, but I have found a foolproof recipe. Not only are they foolproof, these snickerdoodles are awesome. Unlike any other recipe I’ve come across, the recipe calls for baking soda and cream of tartar. I kind of think both ingredients are there so that failures like me can bake cookies that are not flattened frisbees.
I just finished up a HUGE cookie baking project (more on that later) and these cookies were part of it. I cranked out ten and a half dozen snickerdoodles, and I’m happy to report that the only thing fed to my garbage disposal was egg shells. Now that’s how it should be every time!
adapted from Lion House Desserts
1 cup butter, softened
2 ½ cups sugar
1 teaspoon vanilla extract
2 ½ tablespoons water
6 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon*
3 tablespoons sugar*
Heat oven to 350. Mix together the 3 tablespoons of sugar with the cinnamon.
In a bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
Combine butter and 2 ½ cups of sugar until light and fluffy. Add the eggs, vanilla and water. Beat until fluffy.
Add the flour, cream of tartar baking soda and salt.
Drop cookies by rounded tablespoonfuls into the cinnamon sugar mixture and coat well. Place dough on a cookie sheet and bake for 9-10 minutes.
*The ratio of cinnamon to sugar is really to your liking. The combination I use is pretty heavy on the cinnamon, but I like it that way. If you want cookies that are lighter in color, just add more sugar.
Printed from Double Batch.