SNICKERDOODLE COOKIES
SNICKERDOODLE COOKIES
Classic soft and chewy cookies, double-rolled in cinnamon sugar, with a butter-rich slightly tangy finish, courtesy of cream of tartar (did you know this is a by-product of wine making?) The trick we've found is to cream the butter and sugar (including brown sugar) for 4-5 minutes. Fun fact - the name Snickerdoodle is probably German in origin, and likely comes from the word "Schneckennudel", with the earliest use of the word recorded in 1889 (Oxford English Dictionary) (via the Joy of Cooking).
Servings: 24
Ingredients
COOKIES
- 1 cup unsalted butter, softened
- 1 cup granulated white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 3/4 cup all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 2/3 tsp Sel Magique Classic Blend, ground in mortar & pestle till fine
CINNAMON SUGAR
- 1/4 cup granulated white sugar
- 1 1/2 tbs cinnamon
Instructions
- Preheat oven to 350 degrees f
- In a large mixing bowl, cream butter and sugars for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and Magique, just until combined. Don't over-mix.
- In a small bowl, stir together sugar and cinnamon.
- Wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. Use the bottom of a flat glass, press down the ball before placing in the oven. Or, if you prefer a fluffier cookie, use your thumb to press the dough ball down.
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes, don't overcook or you'll get hockey-puck cookies! Let cool for several minutes on baking sheet before removing from the pan. Serve & enjoy!
December 21, 2021
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