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Add a photoWhat? You've never had a Snickerdoodle? Impossible! They're made with the basic of ingredients-- butter, flour, eggs. One cannot forget to add the cream of tartar, salt or baking soda. Or, it just wouldn't be a Snickerdoodle cookie, right? Last, but not least, you roll the cookie dough into a ball and give it a generous dusting of cinnamon sugar. This, my friends, is what makes this cookie so irresistible. The "twist" in this recipe is using all butter and using vanilla bean. The cookies have the perfect flavor of vanilla custard with the right dusting of cinnamon sugar. They are chewy in the middle and crispy on the edges.
Recipes comes from the cookbook, "Joy the Baker Cookbook: 100 Simple and Comforting Recipes".
Ingredients
- 2-3/4 cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1-1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ vanilla bean, scraped of seeds
- TOPPING:
- 1 teaspoon ground cinnamon
- ⅓ cup granulated sugar
Directions
- In a medium bowl whisk together flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes. Stop mixer and scrape down the bowl.
- Beat in eggs on medium speed, one at a time, beating for 1 minute between additions. Stop mixer and scrape down the bowl.
- Beat in vanilla extract and bean. Stop mixer and scrape down the bowl.
- Add flour mixture and beat on low speed until just incorporated.
- Stop the mixer, remove the bowl, and finish incorporating ingredients with a spatula. Refrigerate dough, in the bowl, for 30 minutes.
- Place a rack in the upper third of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- To make the topping: in a small bowl toss together cinnamon and sugar. Spoon dough into heaping tablespoonfuls and roll in the cinnamon sugar mixture.
- Place on prepared baking sheet and bake for 12 - 14 minutes, until slightly browned around the edges.
- My cookies took about 11 minutes to bake. Remove from oven and cool cookies on baking sheet for 10 minutes before removing to a wire rack to cool completely.
- Snickerdoodles will last, in an airtight container, at room temperature for up to 3 days. In our home, they last one day and are eaten warm from the oven. The best!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 30 servings | |
| Calories 140 | |
| Calories from Fat 58 | 41% |
| Total Fat 6.58g | 8% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 67mg | 3% |
| Potassium 52mg | 1% |
| Total Carbs 18.98g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.07g | 7% |
| Protein 1.66g | 3% |
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Reviews
September 7, 2014
I used to make snickerdoodles for the troops in Desert Storm many years ago. With using a vanilla bean this looks really good. Got to try it.
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