Friday, October 25, 2013

NomNom: Snickerdoodle Cookies

The first time I encountered a snickerdoodle cookie was at Reading Terminal in Philadelphia several years ago. I know, what has my childhood been about for me to come across it so late in life? Anyway, the follow day I attended a friend's bbq and was excitedly telling them about my new cookie discovery as I usually do when it comes to anything food related I enjoy. One friend nonchalantly told me that she has the best snickerdoodle recipe from Magnolia Bakery. Yes, the famous Magnolia Bakery that is probably more well known now for being featured in Sex and the City. On a side note, I don't think their cupcakes are that good but this snickerdoodle cookie recipe makes up for that tremendously.

For those of you who aren't familiar with what a snickerdoodle cookie tastes like, it is reminiscent of a sugar cookie that is rolled in a simple yet delicious concoction of cinnamon and sugar. Not only do these cookies taste like awesome, but the texture is right up my cookie preference alley. I prefer cookies that are soft and chewy---none of that hard and crunchy texture will be up in here. Ever.

Another great quality about these cookies is that they continue to stay soft and chewy for days later. Cookie and coffee for breakfast the next day? Obviously.

Have a great weekend. Xo.

Ingredients (Adapted from Magnolia Bakery) Yields: 3 dozen
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons sugar mixed with 2 teaspoons cinnamon, for sprinkling

1. In a small bowl, combine the flour, cream of tartar, baking soda and salt. Set aside.

2. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours.

3. Preheat over to 350 degrees.

4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches for expansion. (I recommend leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.

5. Cool the cookies on the sheets for 5 minutes and then remove to a wire rack to cool completely.

No comments:

Post a Comment