Snickerdoodles

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




Snickerdoodles
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


Instructions -

1. Preheat oven to 350 F [160 C]. Line two baking sheets.
2. Cream together the butter and sugar until pale and fluffy. Add the eggs one a time, beating between additions.
3. 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.
4. Chill dough for 30 minutes. Mix together the remaining sugar and cinnamon in a shallow bowl, keep aside.
5. 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.
6. Let sit for about 2 minutes, then cool on a cooling rack. Store in an airtight container.