Snickerdoodles

 

I think of snickerdoodle cookies as a classic, go to cookie; like chocolate chip or sugar cookies.  I seem to make a lot of go to cookies.  They are pretty simple to make and I usually have the ingredients on hand.  This snickerdoodle recipe was both simple to make and I had all the ingredients.  Yay!  :-)  The only draw back with this recipe is that you have to plan ahead a bit.  The dough has to be refrigerated overnight or for at least 3 hours.  It's not a huge problem, but you will have to wait a bit longer to eat the cookies.  If you are able to plan ahead, then refrigerating the dough can work to your advantage.  The dough can be refrigerated up to 1 week.  I actually made the dough 2 days in advance.  I was responsible for making desserts for a party, so I wanted to get as much done ahead of time as possible and it worked out well.

The cookies smelled so yummy as they were baking.  I just love the smell of cinnamon! 

This recipe comes from the Flour Bakery cookbook.  Sweetie and I visited Flour Bakery many times when we lived in Boston.  Defiantly check out the bakery if you are in the Boston area, you won't be disappointed!  Sweetie's favorite were the sticky sticky buns.

Snickerdoodles

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar, plus 1/2 cup for coating

2 eggs

2 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

2 teaspoons cream of tartar

1/4 cup ground cinnamon

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter and 1 1/2 cups sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy.  (This step will take about 10 minutes if using a handheld mixer or a spoon.)  Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar.  Beat in the eggs on medium speed for 2 to 3 minutes, or until thoroughly combined.  Scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated.  

In a medium bowl, sift together the flour, baking soda, salt, and cream of tartar.  On low speed (or with the wooden spoon), slowly blend the flour mixture into the butter-sugar mixture and then mix just until the flour is totally incorporated and the dough is evenly mixed.  

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking.  When ready to bake, position a rack in the center of the oven and heat the oven to 350 degrees.

In a small bowl, mix together the remaining 1/2 cup sugar and the cinnamon.  Drop the dough by rounded tablespoons into the cinnamon-sugar mixture and roll to coat.  Place the coated balls of dough on a baking sheet, spacing them about 3 inches apart.  Flatten each ball slightly with the palm of your hand.

Bake for 15 to 18 minutes, or until the cookies are golden brown on the edges and slightly soft in the center.  Let cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.  

The cookies can be stored in an airtight container at room temperature up to 3 days.  The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.

Makes about 24 cookies.

Hat Tip - Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang