Snickerdoodles
Total Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
26 3-4'' cookies
- 2 3/4 cups (360 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 16 tablespoons (8 ounces or 225 grams) unsalted butter, at room temperature
- 1 3/4 cups sugar (350 grams), plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
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Preparation
Step 1
Heat your oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.
Step 2
Whisk together flour, cream of tartar, baking soda, and salt; set aside.
Step 3
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl.
Step 4
Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.
Step 5
Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.
Step 6
Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets.
Step 7
Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.
Step 8
Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.
Step 9
Save recipe for the next time?
Chef's notes
Although I did not grow up eating these cookies, when I tried one for the first time at the coffee shop I worked at in college (90s Cliché Alert, huh?) I immediately reached for a second one.
A good one will be so enveloped in cinnamon-sugar dreaminess that it could convert even the most staunch chocolate chip or oatmeal raisin cookie junkie, and a great one will manage to be both crisp at the edges and soft nearly to the point of cakiness in the middle.
If I do say so myself, I believe these are among the greats.
Martha recommends a size 30 (1 1/4 ounce) ice cream scoop but I used a size 40 (3/4 ounce) and they came out 3 to 4 inches across, or plenty huge.
