Fast forward a few years and the novelty of the snickerdoodle has worn off. Why would I want a plain ol' sugar cookie like that when I could have so much more, like chocolate chip, oatmeal and pecans? I just can't get behind such a boring cookie.
Skip to the next chapter of my life, and my husband loves--wait for it-- snickerdoodles. I recently made a batch for him, and while they're still not my favorite, I will say that they have a certain appeal. They are buttery, sweet, crunchy around the edges, and chewy in the middle. And cinnamon sugar is a combination that will always work for me. As classic as Home Ec.
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temp.
- 1 1/2 cups plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar into the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and reduce speed to low. Gradually add flour mixture.
- In a small bowl, stir together cinnamon and remaining sugar. Shape dough into about 20 golf ball sized spheres. Roll balls in cinnamon sugar. Space cookies 3 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until edges are golden--12 to 15 minutes. Let cool on sheets on wire racks.
My snickerdoodle sentiments exactly! And I also have a husband who favors them, so I occasionally whip up a batch of cookies whose flavor always pleasantly surprises me. Another Crisco-based cookie in that category is a recipe I have from my mom's ancient (1980s) Betty Crocker cookbook called ginger creams, which utilize a nice mix of cinnamon, ginger, and other spices. Maybe the simple Crisco base lets the other flavors shine.ReplyDelete