Thursday, April 21, 2011

Heavenly Snickerdoodles

I had the insane need to bake cookies yesterday.

I started baking at 11:30pm, and finished at 1:00am.

You'd think nothing good would come out of baking at that time.

But you're wrong.

It was good, real good.

The Snickerdoodles were mind-blowing.

Perhaps they're even the best cookies I've baked to date.

They had that crackled crust from the dusting of sugar and cinnamon on top.

They were chewy.

They were moist.

They were perfect, well, even more than perfect with that tall glass of fresh skim milk.*

My cousin described it as the cookies you'd put out for Santa the evening before Christmas.

Then she was like, no, they're Santa's babies.

It was 1:00am, that explained everything. 

Snickerdoodles adapted from Martha Stewart

2 3/4 cup all purpose flour
2 tsp cream of tartar**
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter at room temp.
1 3/4 cup sugar
2 tbsp ground cinnamon
2 large eggs

1. Heat your oven to 200C. Line your baking trays with baking paper or silicon mats.

2. Sift your flour, cream of tartar, baking and salt in a bowl. In another bowl, use an electric mixer and mix your butter and 1 1/2 cup of sugar until light and fluffy- around 2 minutes. Add the eggs to the butter and sugar mixture and beat to combine. Add the sifted dry ingredients and beat just to combine.

3. Refrigerate the cookie dough until it's just hard enough to scoop out with a spoon.

4. Combine 1/4 cup sugar and the cinnamon. Portion out the cookie dough and roll into balls. Toss the cookie balls into the cinnamon sugar mixture.

5. Line the cookies on your tray, 2 inches apart. Bake for 8-10 minutes until the middle of the cookie is set and it starts to crack.

6. Let the cookies rest for 5 minutes on the tray on top of the wire rack.

7. EAT. The best cookies are the ones that are freshly baked! Don't forget your glass of milk!

Tossing the cookie dough balls in the cinnamon sugar mixture!

Cookies fresh out of the oven.

Could you see how fluffy and moist these are?

* Skim milk cause whole-fat milk is plain fatty. And boy, the milk here in Australia is good.

** If you don't have cream of tartar, you could substitute lemon juice or white vinegar. The proportions are equal.

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