Tuesday, August 18, 2015


After a good amount of trial and error, I've finally arrived at, what is to me, the perfect snickerdoodle cookie. The texture is the right balance of chewy and softness; the flavor is sweet, salty, and spicy. Try these for breakfast with coffee or anytime!
1 1/2 cups butter (3 sticks)
2 1/2 cups sugar
1 Tbsp. vanilla
2 eggs
4 cups all-purpose flour
3 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
Turbinado sugar

1. Beat butter and sugar with electric mixer until light and fluffy. Beat in vanilla and eggs, 1 at a time, until thoroughly blended. Combine flour and next 3 ingredients; beat in to butter mixture until combined. Scoop dough into balls; roll dough balls in turbinado sugar. Place on parchment paper-lined baking sheets.
2. Bake at 350° for 10 to 12 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

No comments: