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Yesterday I had to bake something for my cousin's baby shower so I decided to bake one of my favorite cookies- the snickerdoodle! So for today's Tasty Tuesday I decided to share a snickerdoodle recipe I use.
First step: Preheat oven to 400 degrees. Line baking sheets with parchment paper and set aside.
2 3/4 cups all-purpose flour (I used Tom Sawyer's GF all-purpose flour)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
(I used Earth Balance vegan butter)
1 3/4 cups evaporated cane juice (organic cane sugar), plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Second step: Sift together flour, cream of tartar, baking soda, and salt; set aside. In a medium size bowl (or a bowl of an electric mixer) , combine butter and 1 1/2 cups sugar. Beat on medium speed with an electric mixer until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, you can chill the dough for an hour (or you can overnight) before scooping it. I usually skip this step but if you find it too hard to roll then I would go ahead and chill it for a little bit.
Third step: Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop (or a cookie dough scoop) to form balls of the dough (about the size or a walnut), and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack, about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. And there you have warm softy yummy snickerdoodles! Enjoy :)
What is your favorite cookie?
Adapted from one of my favorite recipe blogs, SmittenKitchen.com.