My Idea of the Perfect Snickerdoodle Cookies

07.25.2012

Is there anything that can replace a fresh, homemade cookie warm out of the oven? Cookies are my weakness in life. Let me rephrase that, cookies are one of my many weaknesses in life. Seriously, why do they have to be so good? If they tasted horrible it would be so much easier to never eat them, but they taste amazing so I can’t help but always eat them far too often. That is one reason though that I try create my favorite version of different kinds of cookies. I’m not a very picky eater but I think I know food can be labeled from awful, to bad, to acceptable, to decent, to good, to delicious, to unforgettably extraoridnary. I always am for the unforgettably extraordinary, though I know I wont always achieve it, it pushes me to make things better. I think I also know the difference between an okay cookie and a perfect cookie.

Let me tell you how I would describe the perfect Snickerdoodle. Where to start? Cinnamon, a must. But, almost always when I add cinnamon I like a little nutmeg, they are companions in my mind. Therefore nutmeg, a must. Als`o important is a fair amount of buttery goodness, shortening and margarine are unacceptable =), they will only ever be able to poorly mimic all that butter can do. Another key, flavor. I don’t like things bland so sometimes I add more than the average cookie, hence the vanilla and almond extract. Also, the brown sugar adds another slight layer of flavor. The perfect Snickerdoodle should have a soft, chewy center and an ever so slightly crisp exterior, like a magic shell to bite through. A cookie shouldn’t be under-baked or over-baked or basically your end result won’t show you what the recipe is intended to create. Texture is another key factor in a great cookie. It should be tender, chewy, fluffy, moist and in my opinion, with a tiny bit of cake-y. That is why I’ve added the sour cream and cornstarch in this recipe, they both improve the texture. One ingredient many Snickerdoodle recipes have is cream of tartar but I’m not a big fan of the acidic tang it gives the cookies, so the joy of creating your own recipe – you do it exactly as you feel like so I chose to leave it out.

Do you think I’m opinionated about cookies yet or what? I can’t hold a long conversation about politics, sports or fashion but if you want to talk food I’m all yours =). I hope you love and share these cookies! Enjoy!

My Idea of the Perfect Snickerdoodle Cookies

Yield: 3 dozen

My Idea of the Perfect Snickerdoodle Cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 3 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor)
  • 1/4 cup granulated sugar
  • 1 1/4 tsp cinnamon

Directions

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, 3/4 tsp cinnamon, nutmeg and salt, set aside. In the bowl of an electric stand mixer, whip together butter, 3/4 cup granulated sugar and light brown sugar until pale and fluffy, about 4-5 minutes. Mix in egg and egg yolk. Stir in sour cream, vanilla and almond extract. Add in dry mixture and mix just until combine. Allow mixture to rest 20 minutes at room temperature. In a separate small bowl, combine 1/4 cup granulated sugar with 1 1/4 tsp cinnamon. Scoop dough out by the heaping tablespoonfuls (each ball should be about 1 1/2 Tbsp) and roll into balls, then roll balls in cinnamon sugar mixture (give them a good coating). Bake on Silpat lined or buttered cookie sheets in preheated oven for 10-12 minutes. Allow to cool several minutes before transferring to wire rack to cool. Store in an airtight container.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/07/my-idea-of-the-perfect-snickerdoodle-cookies/

12 comments

  • Janet: One of my DH’s favorite cookies! I’ll have to give these a try! July 26, 2012 at 6:47am Reply

  • The Cooking Actress: I’m with you on the cookie addiction and the quest for the perfect versions. This snickerdoodle reaally does seem special, I love it :) July 26, 2012 at 6:52am Reply

  • sally @ sallys baking addiction: My best friends favorite cookies! My recipe is very similiar to yours! I should remake them soon, you have me craving some cinnamon spiced sugary cookies this morning. Love your photo, Jaclyn! July 26, 2012 at 8:05am Reply

  • ally: those look like cinnamon clouds of perfection!
    xo
    http://allykayler.blogspot.ca/ July 26, 2012 at 8:40am Reply

  • Jaclyn: Thanks for the comments! =) July 28, 2012 at 9:41pm Reply

  • Anonymous: Wow, a different take on the Snickerdoodle!!! Sounds and looks great. Can’t wait to try them. October 9, 2012 at 2:28pm Reply

  • Chrystle: My boyfriend’s favorite cookie are snickerdoodles so I really wanted to find a recipe to impress him. I tried making these today along with your favorite chocolate chip cookies. I’ve never seen a snickerdoodle recipe, where you add nutmeg and almond extract, so I was definitely intrigued. These were delicious. Again, the texture and chewiness of the cookies were amazing. And I love that we didn’t have to put in cream of tartar!
    My parents tried both these snickerdoodles and chocolate chip cookies and they preferred the snickerdoodles.
    You’ve inspired me to start trying to add my own twists to recipes. Thanks super much for the recipe! November 22, 2012 at 12:38am Reply

  • Stephanie: Hello Jaclyn! I was wondering what are your thoughts on subbing Greek yogurt for the sour cream? This is the first snickerdoodle recipe I’ve seen that doesn’t call for cream of tartar and I can’t wait to try it out! December 12, 2012 at 6:03pm Reply

    • Jaclyn: I think that would work fine, I would recommend full fat greek yogurt if you have it. I hope you enjoy them! December 13, 2012 at 8:32pm Reply

  • The Kook @ The Kitchen Kook: I COMPLETELY agree with you! Snickerdoodles should be soft, chewy, yet crispy on the outside. I like to use all butter all mine too (because shortening is scary! and makes the cookies too cakey). Every time, I get perfect cookies with an endearing chew :)

    http://thekitchenkook.blogspot.com/2013/01/classic-snickerdoodle-cookies.html January 29, 2013 at 5:07pm Reply

  • Debbie: I made these cookies last night and they are sooo good! I baked them on a heavy stainless steel cookie sheet and an air bake. They turned out perfect with the air bake sheet. I will definitely be making these again and again! It was 9:00 pm when I decided to bake these cookies and I was up until 11:30 Pm. Time well spent! And so worth the effort! April 21, 2013 at 7:58am Reply

    • Jaclyn: I’m so glad you liked these cookies Debbie! And the late night baking totally sounds like something I would do :). April 25, 2013 at 6:54pm Reply

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