Thursday, March 3, 2011


I have this Snickerdoodle recipe from The America's Test Kitchen Family Baking Book, but I always felt like they were too flat.  Here is my rendition.

Stacey's Snickerdoodle Ingredients:

1.5c sugar, organic
1.5 sticks butter, salted, organic
2 oz coconut oil
2 eggs, organic
3c white flour, organic
1/4c cornstarch
1 tbs cinnamon
1 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt

For rolling:
1/4c sugar, organic
1 tbs turbinado sugar, organic
2-3 tsp cinnamon

I preheated the oven to 375F.  Then I microwaved the butter and oil until the butter was partially melted.  I added the butter, sugar, and cinnamon to my standing mixer and mixed until combined.  Then I added the eggs and mixed until fluffy.
Then I threw in the dry ingredients and turned the mixer on and off to the "stir" setting in a pulsing fashion until it was mixed.  Turn it on full blast "stir" and you'll have a flour-covered kitchen.  Once it became dough, I rolled 1.75" balls and rolled them around in the sugar / cinnamon mixture.  Then I put them on my favorite cookie sheets about 1-2" apart.
I baked them for 8-10 minutes, rotating the pan 180 degrees at the halfway point.  They were about 200-210F surface temperature (using my temperature gun) and I let them cool on the cookie sheets for about 10 minutes before removing them with a spatula.
I was pretty happy with the end result. Usually I only take a bite of a cookie to make sure it tastes how I wanted it to taste, but I ended up eating an entire cookie.  Outside was crunchy, inside was soft, and the whole thing was oh-so-cinnadreamy.

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