I’m generally irritated by food trends that hone in on a flavor and then you see it EVERYWHERE. I find the whole red velvet craze particularly irritating – red velvet pancakes, red velvet Oreos, red velvet M&M’s, red velvet vodka, red velvet doughnuts, red velvet whoopie pies – the list goes on and on. Thankfully the red velvet fad seems to finally be winding down, but it makes me sad that one of my childhood favorites has fallen prey to this annoying overuse. The classically simple Snickerdoodle. Why do we find the need to unnecessarily over complicate something that’s already quite perfect? Are you as annoyed by this as I am?
So here they are, simple, classic, un-screwed with Snickerdoodles. These chewy, all-butter Snickerdoodles are sure to impress. If you’re so inclined, you can use bread-flour like I did, for a little extra chew, but never leave out the cream of tarter!
Snickerdoodles
Adapted from Smitten KitchenMakes about 36 cookies If you like cookies with extra chew, try swapping all or some of the AP flour for Bread flour. Cookies keep for up to a week in an air-tight container. My dad swears they get better around day two or three.
Cookie Dough
2 3/4 cups of bread-flour or all-purpose flour2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
Coating
1/4 cup sugar2 tablespoons cinnamon
Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Lightly grease, or line baking sheets with parchment paper; set aside.In a medium bowl, whisk flour, cream of tartar, baking soda, and salt together; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. Cover and chill dough for one hour, or until easy to handle.
Once dough has chilled, mix coating ingredients together in a small bowl. Use a 1 1/4-ounce scoop to form balls of the dough, about 1-inch in diameter, and roll in cinnamon sugar. Place at least two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool for five minutes before transferring the cookies to the rack. Store in airtight container for up to 1 week.
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