Snickerdoodles

Cinnamony, crunchy, and savory. Merely some senses of what you to taste once you take a bite of these cookies. These cookies are so incredibly easy and so delicious! The smell that envelopes your kitchen when the oven is a step away from ringing is indescribable. The recipe calls for simple things that are most probably hanging around in your kitchen. This recipe was taken from Joanne Chang's book flour. Ever since I bought this encyclopedia of desserts, I have begun trying to accomplish Joanne Chang's perfection one recipe at a time.

 

Snickerdoodles:

Makes about 23 tablespoon sized cookies

(Per 1 cookie: 102 calories, 4.3 (g) Fat, 15.3 (g) Carbs, 1 (g) Protein)

Ingredients: 

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cups sugar plus 1/4 cup for coating
• 1/8 brown sugar for coating
• 1 egg
• 1 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon cream of tartar
• 1/8 cup cinnamon

Directions:

1. Preheat oven to 350 degrees F
2. Cream together the butter and 3/4 cup sugar until light and fluffy
3. Beat in the eggs until thoroughly combined
4. In a medium bowl, sift together the flour, baking soda, salt, and cream of tartar. SIFT IT, do as the recipe says.
5. Slowly bend the flour mixture into the butter-sugar mixture until it is evenly mixed
6. In a small bowl, mix together the remaining sugar, brown sugar, and the cinnamon.
7. Drop the dough by rounded tablespoons in the cinnamon-sugar mixture and roll to coat
8. Place them on the baking sheet spacing them about 3 inches apart. Flatten each ball slightly 
9. Bake for 15-18 minutes or until the cookies are golden brown on the edges and slightly soft in the center
10. Enjoy with a warm cup of coffee or milk! 

 

{Coating the dough with sugar, brown sugar, and cinnamon}