It’s been a crazy two weeks around here–I’ve been working my butt off. In addition to my regular child-wrangling, I’ve recently taken a job as a personal chef. I absolutely love it, but I am so tired, it’s stupid. In addition to my day jobs, I made seven cakes last week for various friends. They all turned out wonderfully, thank goodness, but that’s a lot of cake for someone who doesn’t have an assistant or a professional grade oven.
Unfortunately, my responsibility to this little blog got pushed to the side, but I’m back, and I have loads of new recipes to share with you!
Let’s start with cookies. After thirteen days of near-constant work, I think I deserve a few! And what is better than a classic Snickerdoodle?! Soft and chewy with an in-your-face cinnamon-sugar flavor–there’s nothing more comforting.
Now, you don’t need for me to tell you how to make Snickerdoodles. You’ve probably made them before. I mean, they’ve been around forever. But let me say that this particular version is the best I’ve ever had.
1. Brown Sugar. Most Snickerdoodles are made with all granulated sugar. Replacing 1/3 cup of the white stuff with light brown sugar ensures that these cookies stay soft for days! They actually get softer and chewier the day after they’re made. Plus, brown sugar and cinnamon are BFFs.
2. Cornstarch. I put cornstarch in almost all of my cookie recipes, but this recipe has double the usual amount: two whole tablespoons. This lightens the flour and, with the help of the brown sugar, keeps these cookies super tender.
3. Cinnamon. Yes, Snickerdoodles have to have cinnamon. But some bakers just add a teaspoon or so for a fairly subtle flavor. Not me! Between the cookie dough and the coating, this recipe has 3 1/2 teaspoons of cinnamon! As I said above, these Snickerdoodles have a bold, in-your-face flavor.
Enough shop talk! You guys, I am seriously obsessed with these cookies! I have eaten way too many in the last two days, and I’m still totally in love. Make these for your friends and family, or even just yourself, and you will be too!
3 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons cream of tartar*
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1/3 cup light brown sugar,* packed
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1 teaspoon ground cinnamon
In a large mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, cinnamon, and salt. Set aside.
In a separate large mixing bowl, use an electric mixer to cream butter until light and fluffy. Beat in sugars, followed by egg and yolk, and vanilla. Add dry ingredients in three installments, mixing until completely combined. Dough may look crumbly, but should hold together well when pinched with clean fingers.
Cover dough with plastic wrap, and chill for two hours, or up to three days.
Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
Make the coating. In a small bowl, use a fork to whisk together granulated sugar and cinnamon.
Scoop the dough by the tablespoon, and roll into balls. Roll each dough ball in the coating mixture. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 8-10 minutes, until puffy and no longer raw-looking. Let cool on pans for ten minutes before removing to a rack to cool completely. Repeat scooping, rolling, and baking with any remaining dough.
Cookies keep well covered at room temperature for up to a week.
1. There are no substitutions for cream of tartar. It is required for this recipe.
2. Dark brown sugar may be substituted, however the final cookies will have a darker color.