Wednesday, February 6, 2013

Snickerdoodles ~ Charming's Favorite Cookie

Snickerdoodles are by far my husband's favorite cookies.  He loves others, but these are the ones that he's always asking me to bake.  And now our youngest, Rose, is a snickerdoodle addict. 
The day that I baked these she repeatedly attempted to convince me that these could be eaten for breakfast, snack, lunch, 2nd snack and dinner. 
Needless to say that despite her extraordinary reasoning skills, she just couldn't convince Mommy that there was enough nutrition in them to cut-it.  But I'll give her an "A" for effort. 
We both enjoyed baking these together so much that I've agreed to make it a monthly thing...unless it starts reflecting negatively on the scale.
These are really a great cookie to bake with little kiddles.  They get to help roll the dough and coat it without too much worry of accidental messes.  And, if you choose to, they get to lightly smoosh it...that was her favorite part. It was perfect for me and my little baker to make a memory.

Prep Time: 15 Minutes
Bake Time: 12-15 Minutes
Level: Easy
2 3/4 c Flour, all-purpose
2 tsp. Baking Powder
1/2 tsp. Salt (use 1/4 tsp. if using salted butter)
1 c (2 sticks) Butter, softened
1 1/2 c Sugar
2 Eggs, extra large
3 Tbsp. Sugar
2 tsp. Cinnamon, ground
Preheat oven to 325°F.
In a medium bowl add flour, baking powder and salt. Gently whisk to combine ingredients, then set aside.
In a large mixing bowl add butter and sugar.  Mix at medium speed until butter becomes pale in color and is fluffy. (about 3 minutes)
Mix in eggs.
Gradually add flour mixture, mixing at low speed.
In a small bowl combine coating ingredients: sugar & cinnamon.
Shape dough into approx. 1-inch balls and roll in the cinnamon sugar. Be sure to coat the entire ball.
In a lined baking sheet (parchment paper or silpat) arrange balls 3-inches apart.  

Optional: Lightly press each ball with the palm of your hand to slightly flatten them, keeping the thickness consistent.  About 1/2-inch thick. This allows an even baking time.

Bake cookies for 12 - 15 minutes until the edges are golden brown. Rotate the baking sheet half way through the baking process.

Remove and let cool on wire racks.

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