Snickerdoodles

To be honest, I was never really a snickerdoodle person. I always thought sugar a little dull, and wasn't a huge cinnamon person either. But ever since we started dating, my husband has bugged me to make them for him. Now, 7+ years later, I finally did. And he didn't really like these, go figure.

I started with this recipe: Snickerdoodles, and converted to weight measures. I doubled the batch, added 1/2 tsp cinnamon to the dough, and did 1/2 cup sugar to the 2 tsp cinnamon in the topping. I barely got 3 dozen out of the double batch, which was odd even though I do large cookies. I have to say, they were really tasty, but not quite what I expected. The cookie itself was nice and moist and chewy, but I didn't get quite the crackle from the topping that I expected. They also spread out a lot, ending up rather thin. This stumped me a bit, because I didn't even flatten them and I baked them chilled, which prevents spread. So why didn't I get the puffy beauties pictured there? Not sure. I plan on making them again, probably with a few alterations.

Snickerdoodles
Adapted from JoyOfBaking.com

22 oz Flour
1 tsp Salt
1 tsp Cinnamon
4 tsp Baking Powder
1 lb Butter
24 oz Sugar (1 lb 8 oz)
4 Eggs
2 tsp Vanilla

Topping:
1/2 c Sugar
2 tsp Cinnamon

This recipe uses the Creaming Method. For pictures and details, check out Chocolate Chip Cookies.

In a stand mixer with paddle attachment, beat the butter until smooth, then add the sugar and beat till light and fluffy. Scrape bowl.

Above: Beaten butter. Below: Creamed butter and sugar

Beat together the eggs and vanilla in a small bowl, then add slowly drizzle into the butter mixture with the mixer on low. Scrape bowl.

Above: With egg added. Below: Finished dough. 

Mix together flour, baking powder, salt, and cinnamon in a bowl. Add to the mixer in stages, allowing the previous addition to incorporate before adding more. Mix until you have a smooth dough. If it's too soft, refrigerate for a bit until it firms up. Portion the dough out with a disher, I used my large Oxo cookie scoop but that did seem a bit big, I'd try their medium size or a #40 disher. Roll into balls and coat with the topping mixture.

I then froze my dough, and did not flatten it. I baked it at 400 degrees for 15 min, rotating halfway through. Pull them out when they are golden brown around the edges but still soft in the middle. Cool on a wire rack, or on wax/parchment paper on a counter.

Tasty, sweet and cinnamony. Will definitely try again.