Who wants a late night snack?
I actually really love baking at night. It is a fun and relaxing way to spend an evening. Plus, when finished, you have a sweet treat to go with a bedtime cup of tea, and something yummy to look forward to eating and sharing the next day (or even take over to a friend’s house for a late night cookie delivery).
Snickerdoodles are a cinnamon and sugar shortbread American classic. If I remember correctly, they are one of the first things I ever learned for to bake myself. Although I probably have not made them is close to 20 years, I was recently reminded of how much I enjoy Snickerdoodles when Moustache (the cookie bar in Auckland CBD) opened last year, and they had them on offer. So . . . I decided to look up a recipe for Snickerdoodles and added it to my must make soon recipe folder on my computer that I am trying to work my way through during this 100 Days Project challenge.
For the sake of this posting and pure curiosity, I tried looking up where the name Snickerdoodle came from. The best answer of course came from Wikipedia: ” The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (snail noodles), a kind of pastry. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.” Personally, I prefer the second explanation.
- 2 ¾ cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- ⅓ cup granulated white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 190°C and place rack in the center of the oven. Line two baking sheets with
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer, with a hand mixer, or with a good ‘ol fashioned wooden spoon, beat the butter and sugar until smooth
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, and then add in the vanilla extract.
Add the butter/sugar mixture and the flour mixture together and beat until you have a smooth dough. If the dough is soft, cover and
refrigerate until firm.
Shape the dough into 2.5 cm or 1.5 inch round balls.
In a large shallow bowl mix together the sugar and cinnamon. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 5 cm
apart. Then, using the bottom of a glass, gently flatten each cookie to about 1.5 cm thick.
Bake the cookies for about 10 – 15 minutes, or until they are light golden brown and firm around the edges. The centres of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.