Thursday, September 25, 2014

Averie's Snickerdoodles

Averie's Snickerdoodles - made dough September 6, 2014 from Averie Cooks
This is another good recipe from Averie's blog but also another one where mine didn't turn out looking like hers. Mine spread a little more. I didn't overbake them because they tasted great and had the perfect chewy texture of a moist cookie. But they spread uniformly even though I baked them from frozen dough balls and hadn't even flattened the dough. I think my butter should have been more chilled and less "room temperature" when I mixed up the dough. Still, this is a good snickerdoodle recipe, albeit it doesn't topple my favorite version.
My dad was a lot more enthusiastic about them and, for his 75th birthday party, requested these be served there for the dessert portion of the party. Done. And more party cookie recipes to follow in the coming days.
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional 

1/4 cup granulated sugar
2 teaspoons cinnamon
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Scrape down the sides of the bowl, and add the egg, vanilla; beat on medium-high speed until well combined, light and fluffy.
  3. Add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined.
  4. Using a medium 2-inch cookie scoop, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each) and roll into balls. Chill for several hours or overnight.
  5. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  6. In a small bowl, combine sugar, cinnamon, and stir to combine. Dredge each mound of dough through the cinnamon-sugar.
  7. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Allow cookies to cool on baking sheet for about 10 minutes before serving. 

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