Even though I love decorating, and slaving for hours over complicated desserts, somehow I don't like making cookies too much. It just seems like too much effort, when I could make bars out of them just as easily. The most probable reason would be my tiny oven, in which I can just about manage to squeeze about 10 cookies. So for cookies with yeilds like these, it takes atleast 5 whole turns, which is a long time to sit about, doing nothing, while waiting for it all to get over so that I can go out. I love being active, baking, but just waiting for the cookies to be done is akin to torture for me!
A few days ago, I was craving snickerdoodles bad, and no matter how much I tried to push it away for aforementioned reasons, it simply wouldn't go. I contemplated halving, or even quartering the recipe, but went for the full recipe in the end, figuring, it's a rare occasion when I make cookies, I'll make a lot so that they'll last forever.
However, after I tasted one of these cookies, I realised they aren't going to last too long, and they were so good that I'm pretty sure there are a lot of cookies lined up in my future. They make a nice soft snickerdoodle, that just barely crunchy on the out, chewy on the inside, not too sweet, thus complimenting the cinnamon sugar coating perfectly. They are a wonderful treat, and if you're one of those lucky ones to have those huge in-built oven, these will be ready in an instant.
I like slightly puffy cookies, and so I put them in as round balls, as you can see. If you like flatter cookies, just flatten them a bit before you bake them. These cookies require you to chill the dough and the cookie sheets before baking, something that drastically reduces spreading
Adapted from RecipeZaar
Yield - 50 cookies using a 1 tbsp scoop
1 cup [2 sticks/ 225 g] butter
1 1/2 cup sugar
2 large eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
5 tablespoons sugar
5 teaspoons cinnamon
- Preheat oven to 350 F [160 C]. Line two baking sheets.
- Cream together the butter and sugar until pale and fluffy. Add the eggs one a time, beating between additions.
- Sift together the flour, cream of tartar, baking soda and salt. Slowly add this to the butter mixture, beating on low till flour is incorporated.
- Chill dough for 30 minutes. Mix together the remaining sugar and cinnamon in a shallow bowl, keep aside.
- Using a medium cookie scoop, scoop out the dough into little balls. Roll them completely in the cinnamon sugar mixture, and bake on chilled cookie sheets for 10 - 12 minutes.
- Let sit for about 2 minutes, then cool on a cooling rack. Store in an airtight container.