Snickerdoodles are one of those types of cookies that are very simple, but very very difficult to get right. Maybe I’m just too particular about them, but seems that there are a lot of mediocre snickerdoodles out there – crumbly, dry, hard little nuggets of bland cookie redeemed only slightly by their cinnamon-sugar coating. Just because a cookie is simple doesn’t mean it has to be boring or forgettable.
Snickerdoodles, if done properly, can be divine. I’ve tried different recipes to find my perfect snickerdoodle, and this is it. Tender, soft and chewy with crisp edges and a buttery, sweet-and-spicy flavor. I found this recipe in Martha Stewart’s Cookies book and to that I say: of course. Leave it to Martha to figure out snickerdoodle nirvana.
I donated these cookies, along with a batch of sugar cookies, to the Boston Bakesale for Japan, which was raising money for the relief effort following last month’s devastating earthquake and tsunami. Here they are, all packaged up and ready to go to the bake sale:
I just got an email today saying that the bake sale raised over $1,600 for Japan. It feels really great to have been a part of that. Congratulations to everyone who participated, and a huge thank you to Tara for organizing the event!
From Martha Stewart’s Cookies
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
- Preheat oven to 350 degrees. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
- Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 3/4-inch balls*; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper or a Silpat.
- Bake cookies, rotating sheets halfway through**, until edges are golden, 12 to 15 minutes. Let cool on sheets for a minute or two, and then remove to wire racks to finish cooling. Cookies can be stored between layers of parchment in airtight containers at room temperature put to 3 days.
* I used a Martha Stewart 1 1/2-inch cookie scoop and they cooked to perfection in 12 minutes.
**I neglected to do this and they turned out fine.