ISO: ISO T & T Snickerdoodle recipe - Thanks!

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Hey Lisa, I just sent you an email about other stuff. I have a great recipe for cinnamon cookies -

not specifically snickerdoodles, but they're excellent cookies. I've never tried snickerdoodles (am I the only one in the world)?, but apparently these cookies are more cinnamony, because they use cinnamon in the batter, not just on top. They're really delicious.

Here's the recipe:

CINNAMON COOKIES

INGREDIENTS:

1 cup sugar
1/2 cup margarine (I used unsalted butter)
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon (I used 1 tsp Penzey's Korintje and 1/2 tsp Penzey's China Cassia)
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar (I mixed 1/4 cup sugar with 4 tsp Penzey's Korintje cinnamon)

DIRECTIONS:

1. In a mixer bowl, cream together sugar and butter.
2. Beat in egg and vanilla.
3. Combine flour, cinnamon, baking powder and salt.
4. Add to butter mixture. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Shape dough into small balls about 3/4 inch in diameter. (For most batches, I did heaping teaspoons)
7. Roll in cinnamon sugar to coat.
8. Set cookies 1 inch apart on lightly greased cookie sheets. (I lined cookie sheets with parchment paper, and set cookies about 2 inches apart).
9. Bake at 350 F for 10 minutes or till the edges are lightly browned. (I baked about 15-16 minutes, using heaping teaspoon-size cookies). (note: rounded teaspoon-size cookies take about 12-13 minutes).
10. Cool slightly on pans, then remove to racks to cool completely.

48 servings

posted by PetesNina - Recipezaar

http://www.recipezaar.com/48241

 
By the way, the photo on the site looks terrible - in reality, they look like

cinnamon cookies!

 
I like these Best Ever Snickerdoodles from The All American Cookie Book, by Nancy Baggett

I was making the Baker's Best Snickerdoodles from Rosie's Bakery Cookie book, and really liked them. Then I tried this one from Nancy Baggett, and liked it better.

Although at the moment, I can't remember what it was that made it better smileys/smile.gif

Best Ever Snickerdoodles
From The All American Cookie Book by Nancy Baggett

“Snickerdoodles are one of my favorite sugar cookies, and this is my favorite snickerdoodle recipe. The cookies are large, lightly spiced, and have a pleasantly mild, homey flavor. What makes them truly remarkable, however, is their wonderful texture. Take a bite at the edge of a cookie, and it's mostly crispy. Move closer to the middle, and it's crispy-chewy. Finally, right in the center, it's nearly all chewy. And the best part is that these snickerdoodles don't dry out or lose their munchability during storage.”

2-2/3 cups all purpose white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1 cup (2 sticks) unsalted butter, slightly softened
1-3/4 cups sugar
1-1/2 tablespoons light corn syrup
2 large eggs
2-1/2 teaspoons vanilla extract
1/4 cup sugar, combined with 1-1/2 teaspoons ground cinnamon, for topping

Preheat the oven to 375 degrees F. (375º was too hot for my oven – I lowered the temp to 350º.) Grease several baking sheets or coat with nonstick spray. (I used Silpats.)

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg, if using; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in the remaining flour mixture until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. Put the cinnamon sugar in a shallow bowl.

Roll portions of the dough into generous 1-1/2-inch balls with lightly greased hands (the dough will be soft). Roll each ball in the cinnamon-sugar. Place on the baking sheets, spacing about 2-3/4 inches apart. Using your hand, slightly pat down the tops of the balls.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just light golden brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. Let the baking sheets cool between batches to keep the cookies from spreading too much.

Store in an airtight container for up to 10 days or freeze for up to 2 months.

 
Here's the Baker's Best Snickerdoodles, from Rosie's Bakery Cookie Book, for comparison

Bakers Best Snickerdoodles
From Rosie's Bakery Chocolate-Packed, Jam Filled, Butter-Rich,No-Holds-Barred Cookie Book by Judy Rosenberg

3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups plus 2 tablespoons sugar
1 cup unsalted butter at room temperature
1 teaspoon pure vanilla extract
2 large eggs

Preheat the oven to 375F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.

Sift the flour, baking powder, and salt together into a small bowl and set aside.

Combine the cinnamon with the 2 tablespoons sugar in a small bowl. Stir together thoroughly, and pour into a plastic bag.

Using an electric mixer on medium speed, cream the butter, 1 1/2 cups sugar, and vanilla together in a medium-size mixing bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula, and scrape the bowl again at the end.

Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl. Add half of the flour mixture, and mix on low speed for 10 seconds. Scrape the bowl. Add the remaining flour mixture and blend on low for 25 seconds, stopping the mixer twice to scrape the bowl.

Measure out generously rounded tablespoons of the dough, and roll them into balls with your hands. Place 2 cookies at a time in the cinnamon/sugar mix and shake the bag to coat. Then place the balls 2 inches apart on the prepared baking sheets, and bake until the centers are risen and slightly cracked and the edges are crisp, 16 to 18 minutes. Cool the cookies on the baking sheets.

If you plan to snack on them the first day, place the cookies on a plate or simply leave them on the baking sheet. After that, layer the cookies in an airtight container, using plastic wrap, parchment, or waxed paper between the layers, and store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating. Makes 30 cookies.

 
Thank you everyone! Looks like we're going to have to have a Snickerdoodle smackdown!

I remember making these a very long time ago, and the recipe I used had cream of tartar.

 
They are MARVELOUSLY DELICIOUS WITH A CAPIAL "D", VERY CINNOMON-Y A KEEPER Thanks for posting smileys/smile.gif

They don't taste like snicker doodles but just a very good cinnamon cookie, I love love snicker doodles but this recipe is fantastic, my son ate them up pretty good and that is usually how I measure a recipe for being good or not hahhahaha

 
Yay! So glad you liked them! So what's the difference between these and snickerdoodles? (I've never

tried snickerdoodles).

 
Not much really, just that these cookies are much more cinnamon-y and don't have the tanginess of

snicker doodles

LIKE A GOOD OLD FASHIONED CINNAMON COOKIE

 
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