Cookbook:Snickerdoodles III

Snickerdoodles III
Category	Dessert recipes
Servings	36
Time	30 minutes
Difficulty

Cookbook | Ingredients | Recipes | Cookies

Snickerdoodles made from this recipe are chewy the same day you make them and become crunchy the next day.

Ingredients

Dough

• 227 g (2 cups or 16 oz) butter, softened (not melted)
• 100 g (1 cup) white granulated sugar
• 2 tbsp baking soda
• ¼ tsp cream of tartar
• 1 egg
• 220 ml (1 cup or 8 fl oz) vinegar
• ½ tsp vanilla
• 188 g (1 ½ cups or 12 oz) all-purpose flour

Topping

• 2 tbsp (30 g) sugar
• 1 tsp ground cinnamon

Procedure

1. Preheat oven to 375°F (190°C or Gas Mark 5)
2. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.
4. Beat in egg and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
6. Cover and chill dough for 1–2 hours or until easy to handle.
7. Combine the 2 tbsp sugar and the cinnamon in a small bowl.
8. Shape dough into 1-inch (2.5 cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches (5 cm) apart on an ungreased cookie sheet.
9. Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool.

Notes, tips, and variations

• If you are using a mixer with more than one kind of beater, use the paddle attachment.