Oh, Snickerdoodle, you are almost too good to be true!
I wasn’t properly introduced to this cookie, until after meeting my husband. He has always loved them and had a recipe. I took it and made some slight changes. What makes the right execution of this cookie so special is the texture. It’s crisp outer rim and fluffy-chew in the center is one of a kind. It’s an awesome vanilla cookie and will always crackle. Snickerdoodles are super satisfying and should be eaten the same day they are baked. (That’s never been a problem.)
Another trick to the perfect Snickerdoodle, is getting the cinnamon-sugar ratio just right. For every cup of granulated sugar, I add two tablespoons of siagon cinnamon. I keep a glass jar of this mixture in my pantry at all times. This is also the ratio I use for other desserts like Churros and Churro Cupcakes.
I’m going to show you how I make these cookies. This particular batch was gluten-free. However, no one will know the difference in the end-product, whether you go for a classic approach with all-purpose flour or the latter. I made a note in the recipe below.
Mili’s Sweets Snickerdoodle Recipe
Here’s what you’ll need for the cookie dough:
1/2 cup (one stick) salted butter, softened
1 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1 extra large egg
1 teaspoon pure vanilla extract
1 and 1/2 cups of all purpose flour (You can substitute with same amount of all-purpose gluten-free flour. I used Pameala’s Artisan Blend.)
Here’s what you’ll need for cinnamon-sugar mix:
1 tablespoon cinnamon (I used siagon cinnamon.)
1/2 cup granulated sugar
Here’s what you’ll do:
a) Beat butter until it completely covers the bottom of the bowl in your standing mixer. (I used the standard, metal, flat beater attachment.)
b) Mix in the one cup of sugar, baking soda and cream of tartar.
c) Add the egg, pure vanilla extract and mix until combined.
d) Add the flour, either all-purpose or gluten-free.
In order for the dough to be manipulated into balls that can be rolled and dipped before baking, it needs to be refrigerated.
Place in a bowl, cover with plastic wrap and refrigerate for about one hour.
When it’s ready, it’s easy to scoop and form. I used a heaping, table utensil spoon, for the portion sizes of each cookie.
Now it’s time to dip the dough into the sugar mixture.
First, preheat your oven to 375 degrees.
In a wide bowl, pour the cinnamon-sugar mixture of 1/2 cup of sugar for every 1 tablespoon of cinnamon. Use your hands to thoroughly mix together.
I dip the entire batch of dough balls at the same time. Here’s how it make it happen:
Take the scoop of dough and roll it into your hand, like you would a meatball. Flatten it between your hands so that it takes the shape of a patty.
Drop the dough-patty into the cinnamon-sugar mixture. Use your fingers to sprinkle the mixture onto the top, and then pat it down, onto the patty. Turn it over and do the same thing to the other side. Now your cookies, will have a nice amount of covering on both sides and are ready to bake.
Depending on how large or small you like your cookies, you can arrange them between 6 to 10 onto a cookie sheet. With the size of cookies I make, there are about 18 cookies per batch.
You can place them directly onto a cookie sheet, or use a silpat matt. The baking cookies will not expand a lot, and it’s why I flatten them down – to be sure that the centers are cooked through, with a fluffy, chewy center as the end-result.
Bake for 10-11 minutes.
These cookies were made for my daughter’s 5th grade teacher, who was celebrating her birthday with the classroom. I wanted to provide cute and simple packaging for the kids, so I came up with this craft project to do while the cookies were in the oven: notebook paper, cookie packs.
I saw the idea of using lined, school paper as packaging, in a Martha Stewart magazine. (If I remember correctly.) She used the paper to make a a cone pouch for popcorn. I never pinned it or anything, but the idea popped into my head. I quickly found the following items:
dry wax paper sheets
hot glue gun
First, I cut the notebook paper on the left-side, to remove the holes and shreds from the notebook.
Then, I turned the sheet over on the faded-line side, and placed a sheet of dry wax paper in the center. I folded the sheets over together and evenly. Then, I placed two dots of hot glue on the sides, so that there was an opening at the top. Simple. I hand-wrote a ‘happy birthday’ note with a pencil. As soon as a cookie had cooled, it was placed inside a pouch. Everyone loved the treat and because I made baked them gluten-free, everyone in the class was able to enjoy.
I really like dry wax paper since it’s microwave safe, provides strength and is grease resistant. It’s a bummer (and kind of gross) to have grease spots on the paper product surrounding a baked-item. With the lining, you’ll have stronger and cleaner packaging. I purchased a box of 500 sheets, of the dry wax paper, “interfolded deli wrap,” in 10″ x 10 3/4″ at Smart & Final. I bought it at least a year ago and still have plenty to spare for gift-giving in the future.
Snickerdoodles do not have a long shelf-life. Even if you keep them in a closed container, they will most likely go stale by the next day. That’s why a batch of these cookies should be enjoyed the same day they are made. These cookies are sure to disappear, so don’t worry about storage!