Adventures in Cooking: Snickerdoodles!
May. 16th, 2010 12:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alpharaposaI wanted cookies without all the processed additives, so I hunted down a favorite - snickerdoodles! I started with this recipe: http://www.recipezaar.com/recipe/Soft-Snickerdoodle-Cookies-97496
and then I modified it a little bit.
Ingredients
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 bag (14 oz) sweetened, flaked coconut
5 tablespoons sugar
5 teaspoons cinnamon
Mix butter, sugar, eggs, and vanilla in bowl until thoroughly blended.
In separate bowl, combine flour, cream of tartar, baking soda, and salt.
Mix dry with wet ingredients thoroughly. Add coconut and mix until combined.
Chill. The original recipe recommends 10-15 minutes. The cookies set up better with longer.
Combine sugar and cinnamon in a shallow bowl.
Scoop and roll dough into roughly 1 inch balls. Roll in the cinnamon and sugar.
Place on cookie sheet at least an inch and a half apart. Bake at 350 degrees for 10-13 minutes.
Remove immediately to cool. Cookies will be fairly soft even when done. The longer you chill the dough, the easier they are to remove from the sheet after baking.
I'll definitely be making these again. A friend at work recommended adding coconut to snickerdoodles, and I liked it in her recipe. If you don't like coconut, make the original recipe with just the vanilla added. These are soft, chewy snickerdoodle cookies, amazingly delicious. I probably ate more than I should have, "disposing" of the ones that didn't come off the sheet quite right.
I think next time, I'll either chill the dough overnight before rolling it, or put them in to chill again for a few minutes after rolling. Colder dough made for fewer torn up cookies.
and then I modified it a little bit.
Ingredients
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 bag (14 oz) sweetened, flaked coconut
5 tablespoons sugar
5 teaspoons cinnamon
Mix butter, sugar, eggs, and vanilla in bowl until thoroughly blended.
In separate bowl, combine flour, cream of tartar, baking soda, and salt.
Mix dry with wet ingredients thoroughly. Add coconut and mix until combined.
Chill. The original recipe recommends 10-15 minutes. The cookies set up better with longer.
Combine sugar and cinnamon in a shallow bowl.
Scoop and roll dough into roughly 1 inch balls. Roll in the cinnamon and sugar.
Place on cookie sheet at least an inch and a half apart. Bake at 350 degrees for 10-13 minutes.
Remove immediately to cool. Cookies will be fairly soft even when done. The longer you chill the dough, the easier they are to remove from the sheet after baking.
I'll definitely be making these again. A friend at work recommended adding coconut to snickerdoodles, and I liked it in her recipe. If you don't like coconut, make the original recipe with just the vanilla added. These are soft, chewy snickerdoodle cookies, amazingly delicious. I probably ate more than I should have, "disposing" of the ones that didn't come off the sheet quite right.
I think next time, I'll either chill the dough overnight before rolling it, or put them in to chill again for a few minutes after rolling. Colder dough made for fewer torn up cookies.
