Monday, April 12, 2010

Magnolia Bakery Snickerdoodles

For such a simple cookie, snickerdoodles sure rock! I was trying to find a snickerdoodle recipe that would result in a thick more cakey kind of cookie. My 6 year old specifically requested a "soft & squishy snickerdoodle". I usually make a more thin & crispy one. Well, this recipe is somewhat soft - but it's not thick and cakey. It's thin with crispy edges. Very delicious indeed but not what I set out to make. My usual recipe requires part shortening. This one is all butter and you can taste it! Yummy! Very buttery. I'm happy with the results.


Magnolia Bakery Recipe

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
6 tablespoons sugar
2 teaspoons cinnamon
  1. In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.

  2. In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours.

  3. Preheat oven to 350?F.

  4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. (I recommend leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon sugar mixture. Bake for 12-14 minutes.

  5. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

1 comment:

Joyce said...

I have not tried this particular recipe but have made others so I will copy and try this one too.