Classic Snickerdoodles

{ classic snickerdoodles }

I love snickerdoodles. It is a close second to the chocolate chip oatmeal cookie as one of my all-time favorites. Here’s the glitch with snickerdoodles. They are often too thin, not enough girth and crispier than I’d like a cookie to be. This recipe is nice and fluffy, soft and chewy. Just how I like it. Totally on point. I futzed with a handful of recipes to get to this point. I kept the quantity of butter about the same as most recipes. However, I cut back on the usual sugar amounts and brought in bread flour to give the cookie substance. All of this making for the perfect snickerdoodle experience.

Quick tips:

• Make sure your balls are roughly the same size, about 2 tablespoons each. Roll them between the palm of your hands (gently) to get a nice, spherical shape.
• Roll them into little balls, coat them in your cinnamon-sugar goodness and then pop your cookie sheet in the freezer. This is not mandatory, but it will help them retain their shape even more.
• Don’t ignore the praise I throw on bread flour when it comes to cookie making. It’s magical.
• Don’t make all of your cookies at once. Once you freeze the balls, throw them in a resealable, freezer plastic bag and eat fresh cookies every night. It’s a game changer.

{ snickerdoodles }

Makes About 32 Snickerdoodles

INGREDIENTS

• 1 cup of unsalted butter (2, 4-ounce sticks), room temperature
• 1 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 2 teaspoons real vanilla extract
• 2 large eggs, room temperature
• 1 3/4 cup bread flour
• 1 cup all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon salt

To roll the cookies:

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

INSTRUCTIONS

1. Preheat your oven to 375 degrees F.
2. Put your butter in an electric stand mixer fitted with the paddle attachment. You could also just use a bowl and a spatula to cream the butter and sugars.
3. Put your granulated and brown sugar in with the butter and mix on medium until nice and light and fluffy. This should take about 4-5 minutes.
4. Add the vanilla, scraping down the sides so that everything is well blended.
5. Add the two eggs and mix on low. Again, scrape down the sides to make sure everything gets well blended. Don’t get impatient and mix it on high…you don’t want to throw that much air into the cookie dough.
6. In another bowl, whisk together the bread flour, all-purpose flour, cream of tartar, baking soda and salt.
7. Pour the flour mixture into the butter mixture. Don’t overmix, but make sure everything gets well-blended together. I like to mix until the flour just disappears and then I grab a spatula and give it a couple more spins around the bowl for good measure.
8. In a small bowl, mix together your 1/4 cup granulated sugar and 1 teaspoon cinnamon for your cookie coating.
9. Roll the dough, between your palms, into a nice 2-tablespoon-sized ball. Don’t get crazy and futz with the dough too much, but make sure you have a nice little sphere.
10. Give the dough ball a generous coating of cinnamon-sugar and set on the cookie sheet. Nudge it back into ball-shape if it’s a little lopsided. You can fit 12 of the dough balls, evenly spaced, on a standard cookie sheet.
11. OPTIONAL: If you have the time, throw these in the freezer for 15 minutes.
12. Put the cookies in the oven for 9 minutes.
13. Let them cool on the cookie sheet for 5 minutes and then let the cookies finish cooling on a cooling rack.
14. They’re delish, right?

{ on my mind }

• Celebrated my birthday this weekend. This is my treat to you. I hope you have an amazing week!! xx

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