Saturday, May 3, 2014


I noticed that so far, every cookie I've posted on this blog has chocolate in it in some form. Even for recipes that didn't mention it, I added chocolate to it. When I crave a cookie, it's usually one with a bit or a lot of chocolate in it, chocolate just makes a great cookie even better. Give me a piece of chocolate over any other type of candy any day. However, another one of my family's favorite cookies is Snickerdoodles and these are perfect all on their own.

The recipe is another keeper from Joanne Chang's Flour cookbook. I can't recommend this beautiful cookbook enough and this recipe makes wonderful crisp cinnamony Snickerdoodles and sugar cookies if you leave out the cinnamon sugar coating. Like her other cookie recipes, Joanne lets the dough rest overnight which I think is what makes cookies great vs. good. If you're looking for super soft Snickerdoodles, these aren't it, but you should give these a try anyway. They have the perfect amount of cinnamon sweetness and are incredibly easy to make.

Recipe from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
Makes about 24 cookies

1 cup (2 sticks/228 g) unsalted butter, room temp
1 1/2 cups (300 g) granulated sugar
2 large eggs
2 1/2 cups (350 g) unbleached all purpose flour
1 tsp baking soda
1/4 tsp kosher salt or large pinch of fine salt
2 tsp cream of tartar

1/4 cup (30 g) ground cinnamon
1/2 cup (100 g) granulated sugar

In a stand mixer with a paddle attachment or with a handheld mixer, cream the butter and sugar together on medium high for 5 minutes until light and fluffy. Stop and scrape down the sides and bottom of the bowl and paddle with a spatula as needed. Add in the eggs and beat for a few minutes until well combined.

In a medium bowl, sift the flour, baking soda, salt, and cream of tartar together. On low speed, add in the flour mixture and mix until just incorporated. Cover the dough with plastic wrap or move to an airtight container and refrigerate the dough overnight before baking.

When ready to bake, preheat the oven to 350 deg F and position a rack in the center. Prepare the coating by mixing the ground cinnamon and sugar in a small bowl.

Scoop balls of dough, about a rounded tbsp. in size, and roll between your hands to form a smooth ball. Place the balls in the cinnamon sugar and roll to coat. Place the coated balls on a lined baking sheet leaving about 3 inches between them. Flatten each ball slightly.

Bake for 12-15 minutes until the cookies are golden brown on the edges and a bit soft in the center. Let cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Store cookies in an airtight container at room temp for up to several days. The unbaked dough can be kept in the refrigerator for up to a week.

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