Snickerdoodles. Snickerdoodles.What a weird fun word. Where did it even come from ? Snickerdoodles. Okay I'll stop now.
These cookies aren't known here in France. I stumbled upon a recipe for snickerdoodles maybe four or five years ago, and I'd never heard about them before. The recipe sounded delicious, so I thought I'd try them, even though I wasn't a big cinnamon fan back then.
So I made the recipe, that called for cream of tartar and baking soda, without any cream of tartar or baking soda, because I didn't have any. I obviously used baking powder instead, hoping it would have the same effect. Well, 30 minutes out of the oven, the cookies were rock hard. Let's not even talk about the state they were in the next day (they were pretty much break your teeth hard).
But, you know, I'm stubborn, and I re-used the recipe many times, always using more baking powder. Well, it never worked. Then about three or four weeks ago I had a craving for snickerdoodles, but there was NO WAY I was gonna use that recipe, because I wanted to enjoy the cookies without worrying about them going solid as a rock. I found a recipe, divided the quantities (didn't want to end up with dozens of un-eatable cookies), and IT WORKED. They were still soft and delicious the next day ! Hurray !
Here's the recipe :
Makes about 10 cookies
180g of flour
1/4 tsp of salt
1 tsp of baking powder
110g of softened butter
150g of granulated sugar
1/2 tsp of vanilla
1 tbsp of ground cinnamon
1 tbsp of granulated sugar
Whisk together the flour, salt and baking powder.
Mix the softened butter and sugar until smooth. Add the egg, mix. Add the vanilla and mix.
Add the dry ingredients (a little at a time is easier) and mix until the dough is smooth.
You can now refrigerate the dough or choose to bake the cookies right away.
Mix the coating ingredients in a small bowl.
Shape little balls of dough (I used an ice cream scoop for even in size cookies) and roll them in the coating mixture, before putting them on a parchment paper lined baking sheet.
Bake the cookies for 10-12 minutes, or until light golden brown, and firm around the edges, in a preheated oven, TH4/5.
Remove from oven, and let cool.
Note : adapted from Joy of Baking
Don't put the cookies too close to one another on the baking sheet, as they will spread as they bake.
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