About Feast Everyday

Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

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Friday, September 20, 2013

Soft and Chewy Snickerdoodles by Colleen

Hi Barb---
I have a new snickerdoodle recipe. It is for the person who likes a soft, chewy doodle. I made it for a friend's daughter who is off to college and knew that the typical doodle would not survive the trip through the mail. It has good flavor and I like the texture.
---Colleen



Snickerdoodles Soft and Chewy!


Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
1 and 1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
Topping
1/4 cup granulated sugar
1 teaspoon cinnamon

Instructions
1. Preheat oven to 375F degrees. Line two large cookie sheets
with parchment paper or silicone baking mats. Set aside.
2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon
cinnamon in a small bowl. Set aside.

3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

4. In a medium size bowl, whisk together the flour, cream oftartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.

5. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten themout. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

Note: I didn't mention that I used the full two tablespoons of dough to make a big cookie. Which meant that they took about 13-15 minutes to bake, instead of 11-12. Of course ovens vary. But mine were not baked through at 11 minutes.
---Colleen