Thursday, May 13, 2010

Snickerdoodles

Snickerdoodles

These pretty cookies have a comforting cinnamon-sugar flavor and a soft, delicate, melt-in-your-mouth texture. They are simple yet inviting cookies, which is why I like to have them around for visitors and house guests.

This recipe is adapted from the snickerdoodle recipe over at Joy of Baking:

Snickerdoodles

Cookie:
2 3/4 (385 g) all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 c butter
1 1/2 c sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract

Coating:
1/3 c sugar
1 tbsp cinnamon

1. In a small bowl, whisk together the flour, salt, and baking powder. Set aside.

2. In a medium bowl, cream the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Gradually beat in the flour mixture until well combined.

3. Cover the dough with plastic wrap and refrigerate for at least two hours.

4. Preheat the oven to 375°. In a small bowl, whisk together the cinnamon and sugar.

5. Roll the dough into 1 inch balls and then roll each ball in the cinnamon sugar mixture until it is well coated. Place the dough balls on a baking sheet at least 2 inches apart. Flatten each ball slightly using the bottom of a glass.

6. Bake for 8 to 10 minutes, or until the cookies are firm in the center.
Notes:
  • Be careful not to over bake these cookies. Pull them from the oven right when the centers set.
  • These cookies will stay fresh for more than a week in an airtight container.
  • You can make the cookie dough a day or two ahead of time, just keep it tightly wrapped and in the fridge until you are ready to bake.
  • The cookie dough also freezes well.
  • These cookies are very sturdy and are well suited for sending through the mail.

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