And very soft, indeed. Let me say that originally I was going to make these cookies for my friend’s birthday, but having eaten some (you can’t eat just one…they’re just so addicting) on the day that I made them, I couldn’t resist on making another batch yesterday just because. Let me say that the recipe allows for the cookies to stay soft for about 2 days, but honestly, I think it’s a guess because usually the cookies will be gone the same day if not the morning after.
So let me start by saying that luckily I found an awesome recipe for soft snickerdoodles on one of my most visited recipe site (recipezaar.com) for anything and everything, and adapted it to my taste. The pictures will be up soon once I’m done for the day with all of my classes (translation: I won’t be done until after 9:30pm tonight). I always forget to take a picture of my creations when they are just done, and laying neatly on the cooling rack, so what you see are the snickerdoodles that have been placed inside a small to-go container.
Yields: 24-48 (depending on size of cookies you want)
Prep time: 10-15mins; Bake time: 8 mins (each pan)
1 cup butter, room temp (I used Country Style margarine and eyed 1 cup)
1 1/2 cup sugar
2 large eggs
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
To roll around:
3 tbsp sugar
3 tsp cinnamon (I used 50/50 mix of pumpkin pie spices & saigon cinnamon)
1. Preheat oven to 400 degrees F.
2. Mix butter and sugar together until well incorporated. Then add in eggs slowly, one at a time.
3. In a mixing bowl, combine flour, cream of tartar, baking soda, and salt.
4. Add 2 cups of flour and slowly mix so the flour doesn’t go everywhere. Continue adding in flour 1/2 cup at a time until dough is formed.
5. In a shallow bowl, mix sugar and cinnamon.
6. Scoop out about ~1 in. ball of dough and roll in the palm of your hands so there aren’t any rough edges. I used a melon ball scooper to measure but also scooped out more than planned so I could have larger-size cookies.
7. Coat each rolled ball of dough in the sugar-cinnamon mixture and place on a cookie sheet. I used a silicon mat and lightly sprayed it with cooking spray so that the edges of the cookies won’t burn. Also lightly tap down the mound of the dough because as it bakes, it will not get as flat as most cookies. Leave 1-inch in between each for room to spread.
8. Bake for 8 mins until there is a slight crack on the tops of the cookies. Let them sit outside the oven for about 10-20 sec and then take them off of the pan immediately to relax for another 10 mins before settling them into a tightly-sealed container.
So on Saturday morning when I made my first batch I used the melon ball scooper and they came out really small (the size of the scooper) so I improvised later to add more dough and make them bigger. That day I made about 60 cookies, of which some had been broken by “accident” only to find their way into my mouth. Well you know, a baker has to try his/her creations to, you know, test to make sure they aren’t poisonous… 🙂 Yesterday with larger cookies, I made about 40 of the cookies, so the yield of cookies depends on how small or large you make the cookies.
So this is recipe #1 of the set of 2 that I will post up. The cupcakes I have made will be up later when I have pictures for this recipe. And ta-da, the suspense has been lifted when I say that the cupcakes I made this past weekend were Shirley Temple cupcakes. Stay tuned for more info on that, and until then, happy eatings!
[edit Sept 15, 2009 @ 12am]
Hey, they’re still soft! 🙂 Oh and they taste yummy in hot cocoa or tea. Mmm…