Perfect Snickerdoodles
MAKES
about 14 big bakery style cookies
TAKES
Prep time: 30 minutes
Bake time: 15 minutes
✻ ABOUT THIS RECIPE
Bakers know that the magical reverse creaming method makes for incredible baked goods. In this method, all of the dry ingredients (including the sugar) are mixed together, then cold butter is added and mixed until fully incorporated. (The Stainless Steel Beater Bowl and Premium Cookie Beaters attachment can handle mixing cold butter and can mix up to two pounds of dough!) This technique inhibits the formation of gluten, resulting in delightfully tender cookies. In this snickerdoodle recipe, it yields a truly perfect cookie - lightly crisp at the edges, with a soft, tender crumb inside.
INGREDIENTS
Cookie Dough
360 g / 3 cups all purpose flour
212 g / 1 cup light brown sugar
150 g / ¾ cup granulated sugar
8 g / 2 teaspoons cream of tartar
4 g / 1 ½ teaspoons ground cinnamon
3 g / ¾ teaspoon fine sea salt
6 g / 1 teaspoon baking soda
2 g / ½ teaspoon baking powder
a few gratings of fresh nutmeg
226 g / 1 cup cold unsalted butter, cut into ½ inch / 1 cm cubes
113 g / 2 large eggs
10 g / 2 teaspoons vanilla bean paste
Finishing
99 g / ½ cup granulated sugar
4 g / 1 ½ teaspoons ground cinnamon
pinch fine sea salt
More Cookie Fun:
METHOD
1. Line two baking sheets with parchment paper. Make room for them to sit in your refrigerator.
2. In the Ankarsrum Assistent fitted with the Stainless Steel Beater Bowl and Premium Cookie Beaters, mix the flour, brown sugar, sugar, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg (if using) on low speed (12-1 o’clock) to combine, about 1 minute.
3. Add the cold cubed butter, and mix on medium-low speed (2-3 o’clock) until the butter is fully incorporated into the mixture, and the mixture resembles a coarse cornmeal, 5-6 minutes.
4. Whisk the eggs and vanilla to combine in a liquid measuring cup (or other container with a pour spout). Add the egg mixture gradually in a slow, steady stream, mixing on medium-low speed (2-3 o’clock) until the dough comes together.
5. In a shallow bowl, whisk the sugar, cinnamon, and salt together to combine. Scoop the dough into ¼ cup (#16 or about 60 mL) sized scoops, staggering the pieces to fit 7 balls per baking sheet. Roll each ball in cinnamon sugar until well coated. Press each ball of dough down slightly, and sprinkle a few pinches of sugar on top.
6. Preheat the oven to 375°F (190°C) with the oven racks in the upper and lower thirds of the oven.
7. Bake the cookies until they spread and the edges are lightly browned, 13-15 minutes. Rotate the pans - both front to back, and between racks - halfway through baking. Cool the cookies completely on the baking sheets.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
