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Saturday, January 3, 2015

Soft-baked Snickerdoodles

I recently discovered that one of my husband's favorite cookies are snickerdoodles. Who knew!? You think you know someone, but after more than 8 years, I'm still learning little things about him! I know he loves monster cookies, good deals on antique hardcover books, makes amazing brownies and "secret ingredient hot cocoa", but I never knew he liked snickerdoodles.

When I learned this {and seemed pretty shocked} he explained that he doesn't like "all" snickerdoodles. Apparently he only likes the ones that are "made right." Which means they have to be soft and chewy and not thin and crispy. If they are too crunchy they taste too much like sugar cookies. Therefore, I present....soft-baked snickerdoodles.


1/2 c. butter, softened
1/2 c. sugar
1/3 c. brown sugar, packed
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. whole wheat pastry flour (or all-purpose)

1/4 c. sugar
2 tsp. ground cinnamon


With an electric mixer, beat the butter and sugars on medium-high for 2-3 minutes until light and fluffy.
Add the egg and vanilla.
Beat another 2-3 minutes until fluffy again.
On low speed, beat in the flour, soda, cream of tartar and salt. (Batter may look crumbly.)
Stir with a spatula to smooth out the "crumblies".
Spread a sheet of parchment or wax paper on a large plate.
Using a medium scoop, form balls, place on the plate and flatten slightly.
Cover with plastic wrap and refrigerate for 1 hour.
While you are waiting for the dough to chill, mix the 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. 
After the hour is up, preheat the oven to 350 degrees.
Remove the dough balls from the fridge and roll them in the cinnamon sugar mixture and place on a baking sheet lined with parchment paper.
Bake for 9-12 minutes, just until edges are set and top just begins cracking.
Let cool on pan for a few minutes then transfer to a clean counter to cool completely.


This recipe yielded 17 cookies for me. 
I also used whole wheat pastry flour which I thought worked perfectly, but you can use all-purpose flour if you choose to.

You want to be sure to flatten the dough balls slightly, but don't smoosh them too much.

Covering them lightly with plastic wrap before refrigerating works perfectly.

Underbaking these cookies yields are softer, chewier cookie. 
If you like yours firmer, just bake a couple minutes longer.
In addition, if you like your cookies thicker, do not skip the hour of refrigeration.
Not refrigerating them will produce a flatter, more crisp cookie. (Which is fine if that's what you're going for!)

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