If you have never heard of these spiced cookies then you're in for a treat! Snickerdoodles are a sugar cookie tossed in cinnamon sugar. Soft and full of flavor. Typically baked and consumed in the fall and winter time.
Tossing the sugar cookie in the cinnamon sugar, not only gives it great taste but it gives it a slightly crackled look. This happens when the cookie bakes in the oven, it spreads and pushes the cinnamon sugar causing crevasses.
I tested a few things with this recipe. I tested the type of pan, the dough temperature, and
the oven temperature.
The far right was room temperature (freshly made) dough on a dark pan at 375F. It came out crisp and a little dry. It definitely baked quicker than I thought it would.
The second from the right was room temperature dough at the same temperature, 375F, but on a light colored pan. These came out very soft with a slight crisp outside. I found this was the best one! (I preferred the lighter pan so I kept with it for the remainder of my testing) This one is featured in the first picture above.
The middle one was room temperature dough on a light pan, but baked at lower temperature. This not only took longer to bake because of the lower temperature, but it dried out the dough a little making it a crispier cookie. But not as crispy as the first one.
Second from the left was refrigerated, chilled dough. I baked it on a light pan at 325F. This one took the longest time to bake. However, it was my second favorite. The chilled dough allowed the butter to become chilled. Chilled butter baked creates steam and cookies the dough butter than when its soft or melted. It had a soft texture on the inside and a crisp on the outside.
The first on the left was refrigerated, chilled dough on a light pan baked at 375F. While this took longer than the room temperature dough, it still kept its light color. The texture was soft and more cake-like throughout.
VARIATIONS
SUGAR COOKIE: You can forgo the cinnamon and just toss in sugar and they will be regular sugar cookies! Who knew? Haha.
CHAI or FALL SPICE: Inside of just cinnamon, do a combination of spices with the sugar to make a chai cookie. Some stores sell a shaker with a premade chai spice mix, otherwise you can make your own! RATIO: 2 1/2 tsp ginger, 2 tsp cinnamon, 1 tsp clove, 1/2 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp cardamon. This is a general ratio, you can add or subtract depending on your preferences to these spices. (I don't keep cardamon on hand so I forgo that part) Use this mix in the dough filling and icing for max flavor. (Featured in photo above)
SHAPES: You can chill the dough and make into shapes. Great for the holidays! Just rechill after shaping onto a parchment lined sheet pan. Chilling a first time helps the dough be shapeable. Chilling a second time helps the dough from spreading in the oven.
SPRINKLES: Add some sprinkles to the dough or toss in sprinkles instead of cinnamon sugar for a fun twist.
M&Ms: Add some m&ms on top, or your favorite type of candy bits
CHOCOLATE DIP OR DRIZZLE: While sugar cookies are a great alternative to chocolate cookies for those who do not like chocolate, you can always fancy up these cookies by forgoing tossing them in sugar. Instead bake them, cool, then drizzle melted chocolate over it or dip half of each cookie in melted chocolate. Even more fancy, sprinkle some crushed candy canes or sprinkles on top of the melted chocolate for a great winter treat! White, milk, or dark chocolate, you choose!
TIPS & TRICKS
Do not melt the butter. You want the butter to be softened enough to cream with the sugar, but you do not want it melted or else the cookie will come out crispy and dry.
If you do not have a light colored pan you can use a dark colored pan, but just do not bake it as long. It will cook faster. Cut out at least 2 minutes, up to five minutes.
Use a scoop: Using a scoop allows you to get the same size and beautifully round cookies. I used the #307 scoop pictured below. It is about a tablespoon of double, 0.75 oz. Once baked creates about a 2.5 inch cookie.
Snickerdoodle Recipe
Yield: 20- 2.5 inch cookies
Flour 1 1/2 cup
Baking soda 1/2 tsp
Salt 1/4 tsp
Butter 1/2 cup (1 stick)
Sugar 3/4 cup
Eggs 1 large
Cinnamon 1/2 TBSP
Sugar 1 1/2 TBSP
Preheat oven to 375F.
Mix the flour, baking soda, and salt in a small bowl then set aside.
Cream butter with the sugar (1 1/2 cup). Make sure to scrape the bowl to incorporate fully.
Add in eggs one at a time, mixing well after each.
Slowly mix in the flour mixture. Mix until combined.
In a small bowl mix the cinnamon and sugar (3 TBSP).
Using a small ice cream scoop or spoon, make dough into balls. Then toss balls in the cinnamon sugar and place on the parchment lined sheet pan and press down slightly.
Bake for 10-11 minutes. Allow to cool on pan for 5 minutes then transfer to cooling rack to finish cooling.
You can refrigerate dough in an airtight container for up to five days. You can freeze dough for up to 3 months.
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