I’ve made this recipe so many times that the book opens right to this page. Snickerdoodles are one of life’s great baked goods - cinnamony, sweet, and fun to say.
I’ve loved Martha since high school and, now that she’s besties with Snoop, I imagine her making these while they sip gin and juice and design an herb garden.
Ingredients:
2 ¾ c. flour
2 tsp baking powder
½ tsp kosher salt
2 sticks butter
1 ½ c. plus 2 TB sugar
2 large eggs
2 tsp cinnamon
Preheat oven to 350F.
Sift together flour, baking powder, and salt into a bowl [I hate sifting, but I did it for you Martha!]. Put butter and 1 ½ c. sugar into a mixer and beat until light and fluffy with the paddle attachment. Mix in eggs. Reduce speed to low and gradually add flour mixture.
Stir together the remaining sugar and cinnamon in a small bowl. Shape dough into 1 ¾ inch balls. Roll each ball in cinnamon sugar until fully covered [If baking with a toddler, make sure you reroll the balls in cinnamon sugar once they finish "helping"]. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies until edges are golden, 12-15 minutes. Let cool on wire racks. Is there anything sadder than the final 2 cookies in the oven [ignore my dirty oven doors]?
This cookie recipe never fails me - the cookies are light, with a flavor that complements the exterior shell of cinnamon sugary goodness. I've tried all the things you're supposed to do - refrigerating the dough, having the ingredients at room temperature - and I have to say that they don't make a difference here. It's an old fashioned recipe - you think our elders had time to do all this stuff? No! They needed their cookies!!! They grew up when cookies weren't a "sometimes food" for Cookie Monster.
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