Monday, May 10, 2010

Super Soft Snickerdoodle Cookies

I have an incredible weakness for snickerdoodles. Somehow, though, the ones I make at home look nothing like the ones I remember eating when I was younger - they're much browner. Perhaps I roll them around in too much cinnamon, but at least they taste wonderful. These do indeed become super soft, especially after they are stored in an airtight container for a day. Not sure whether I like this recipe more than this one, but it never hurts to have more than one way to make a snickerdoodle!

Super Soft Snickerdoodle Cookies
makes about 3 dozen cookies
Adapted from The Kitchn


1 cup (2 sticks) unsalted butter
1/2 cup dark brown molasses sugar
1 cup white sugar
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
3 eggs
1 teaspoon vanilla extract

For the cinnamon sugar:

1/4 cup white sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg


Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.

The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.

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