Tuesday, September 18, 2012

Brown Sugar Snickerdoodles

Snickerdoodles - made September 14, 2012 from Lovin' From the Oven blog

I have tried many snickerdoodle recipes and blogged about a few of them so I'm renaming these Brown Sugar Snickerdoodles to distinguish them from the others and because they do have brown sugar in them.  I wanted to try them when I saw the picture of them from Lovin' from the Oven's blog.  In her picture, the cookies were thick and looked moist.  Mine came out more flat, even baking them from frozen dough on a convection setting in my own.  I think it's because I had the butter out too long and it was more "room temperature" than I wanted.  When working with butter, especially for cookie doughs, you want it to be cool, not room temperature.  The butter will soften and warm up as you beat it and cream it with sugar and other ingredients.  If your butter is too soft, it could affect the texture of your finished product. However, I really liked the taste of these cookies, possibly more than the majority of snickerdoodle recipes I've tried.  I may need to make these again and work with cooler butter to see if that'll make thicker cookies.  Taste-wise, they were great and worth the workout I did the next day to burn off the calories.


1/2 cup butter (1 stick), softened 
1/2 cup granulated sugar 
1/3 cup brown sugar 
1 egg 
1/2 teaspoon vanilla 
1 1/2 cups flour 
1/4 teaspoon salt 
1/2 teaspoon baking soda 
1/4 teaspoon cream of tartar
For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon
  1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
  2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
  3. Pour the dry ingredients into the wet ingredients and mix well.
  4. Make the dough into dough balls and chill in the refrigerator for an hour or place in freezer bags in the freezer overnight.
  5. In a small bowl, combine the sugar with the cinnamon for the topping. Roll the dough balls in the cinnamon/sugar mixture and place onto an ungreased cookie sheet. Repeat for the remaining cookies.
  6. Bake the cookies for 12 to 14 minutes. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Makes 16 to 18 cookies

  Chef In Training

1 comment:

  1. not necessarily the same thing, but Ming Tsai says to freeze butter before using it for pastry dough.