Saturday, July 20, 2013

Fluffy Snickerdoodles


I am a huge fan of snickerdoodles and these ones are pretty amazing.  I made these for my manager for her birthday.  She loves snickerdoodles a little more then I do and she was amazed when she tasted these.  She said she wasn't going to share any of the cookies and just hoard them in her room until they were gone.  These cookies have more cinnamon in them then any other recipe I have seen and I am obsessed with cinnamon.  They are perfectly soft and fluffy, and will just melt in your mouth.  I like that the recipe only makes 20 too.   Try these, you will not be disappointed!

Fat Fluffy Snickerdoodles - adapted from How Sweet Eats
Yield: 16-20 cookies
1/2 Cup Butter, unsalted and room temperature
1 Cup Sugar
1 Egg
1 1/4 Teaspoon Vanilla
1 3/4 Cups Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Cinnamon
1 Tablespoons Milk

1/4 Cup Sugar + 1 Tablespoon Cinnamon for dipping

  1. Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. 
  2. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. 
  3. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
  4. Preheat oven to 375.
  5. In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. 
  6. Bake at 375 for 10-12 minutes.  Remove from oven when they are golden brown but still soft.  Place on a cooling rack for 15 minutes. 
  7. Enjoy!

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