Day 12: Snickerdoodles
Wanna make the softest, puffiest Snickerdoodles you’ve ever had? Now you can! I know in the past I always said you can substitute your butter for crisco and vice versa. But, I think this may be the first recipe where I’m going to tell you that you really can’t. Don’t worry, the cookies still turned out fantastic, but the consistency of the dough was off, which made rolling them difficult. The dough was more crumbly even after checking and rechecking to make sure nothing had been left out. So, I decided to chalk it up to the lack of butter. Just glad it didn’t affect the taste!
– 1 cup butter
– 1 1/3 cup sugar
– 1 egg
– 2 tsps vanilla
– 3 cups flour
– 2 tsps cream of tartar (don’t normally bake with this, but it said it was necessary!)
– 1 tsp baking soda
– 2 1/2 tsps cinnamon
– 1/2 tsp salt
1. Heat oven to 375. Cream butter for a minute on medium speed and add sugar until fluffy. Mix in egg and vanilla.
2. In a separate bowl whisk together flour, cream of tartar, baking soda, cinnamon and salt. Also prepare a topping of an additional 1/4 cup of sugar with 1 tsp of cinnamon. This will be used for rolling.
3. Add in the whisked together dry ingredients in 3 separate parts since there is a lot.
4. Roll dough into balls and roll through cinnamon-sugar coating. Bake for 11 minutes. When they are warm lightly press down on them with a spoon.
A few things: since my dough was crumbly, it was very hard to roll into balls. I found that what worked best was rolling them and then packing them kind of flat in my hand so that when they came out of the oven I didn’t have to flatten them too much with the spoon, or else they’d crack. This worked out good. The first batch just rolling in a ball and pressing, they cracked everywhere.
If you do try these, which you should, please share how yours turned out!!