Thursday, March 24, 2011

Perfect Snickerdoodles

I really enjoyed these cookies.  I came across this recipe via Tastespotting.  It's from a blog called Bakergirl.  I had never visited that blog but I will be definitely checking out her other recipes since this one was so awesome!  I was intrigued by this recipe because it called for salad oil along with the butter.  I had previously baked some sugar cookies from The Pioneer Woman's cookbook that used oil and those cookies were just absolutely delicious!  Also, this snickerdoodle recipe called for powdered sugar along with the granulated sugar. Interesting.  Had to try it.  I think you can imagine the texture.  Powdered sugar in cookies results in a much more delicate and crumbly cookie. Crisp...yes...but a very delicate and melt away texture.  Very light with a crisp edge and a somewhat thick and fluffy center.  I did not flatten my cookies as much as the recipe said to but I did press down on the dough ball just a little bit.  I baked some batches longer than the others and they were just as good, just a little crunchier.  You have to be careful when packaging these cookies because they are somewhat delicate and the edges crumble easy when they are stacked against one another.  This recipe has the traditional cream of tarter that other snickerdoodle recipes call for. I HAVE tried recipes for snickerdoodles that don't have cream of tarter, and it's just not right.  It definitely adds something tangy to the flavor and crispness to the texture.  Don't leave that important ingredient out.  Oh, I know one change I made. I added about 2 teaspoons of vanilla extract. I can't believe the recipe doesn't include that! So needed!

If you like chewy snickerdoodles, then you will not like these.  Try this recipe if you want a crisp, thicker, somewhat fluffy middle cookie. I think you will enjoy this recipe.  I know I will definitely be making it again!

The Perfect Snickerdoodle
as found on:  Bakergirl blog

1 cup butter, softened
1 cup salad oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup granulated sugar & 1 tablespoon cinnamon for rolling cookies in
(I added 2 teaspoons of vanilla even though the original recipe did not call for it and I think it's a MUST!)

Preheat oven to 375°F.  (Mine turned out better with a 350 setting)

Beat together butter, salad oil, granulated sugar, powdered sugar, and eggs (& vanilla!). In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Slowly beat flour mixture into the butter mixture.

In a small bowl, combine 1/2 cup granulated sugar and cinnamon. Shape dough into 1-inch balls, then roll each in cinnamon-sugar mixture. Place balls 3 to 4 inches apart on baking sheet. With a flat-bottomed glass dipped in cinnamon-sugar, flatten each ball to about 1/4-inch. (I didn't quite flatten so much and I just used the palm of my hand. The dough didn't stick to my hand since it had been rolled in sugar & cinnamon).

Bake 12 to 15 minutes, or until edges are slightly browned. Cool and then serve.


Bakergirl said...

I'm glad you liked them! I've never thought of adding vanilla... that's genius. I will definitely be trying that next time I make these.

RSA Online said...

These looks great. I've always used darker brown sugar in mine, I think it adds a more intense flavor

Miss Darling said...

How many cookies does this recipe yield?

Heidi said...

Miss Darling,

This is not a good answer but I do not recall how many cookies this resulted in. I just checked the orginal recipe on Bakergirl blog and she didn't mention it either. My guess is if you made average size cookies, you would get about 3-4 dozen.