Has it really been 8 months since the last recipe? That behaviour is absolutely unacceptable!
To make it up to you, I will be posting recipes that I’ve been testing for the last few months, starting with my favourite over the holidays. I made 3 batches of these and they were well received each time.
The first time I heard of Snickerdoodles was when I was really into the TV show Veronica Mars. The plucky girl-next-door highschool detective baked a fresh batch of them for her best friend as a good luck gift, whose reaction piqued my interest.
What are these strangely named cookies? What would they taste like? I started by looking in bakeries; but alas, Snickerdoodles aren’t usually sold in stores. Indeed, they seem to be this all-American wholesome bake-at-home treat, shy of those who don’t have the luck or wherewithal to try it without rolling up their sleeves.
From what I could gather, Snickerdoodles are supposed to be crunchy on the outside, soft on the inside. What keeps it from being a mere sugar cookie is the cream of tartar and the cinnamon. Basically, a Snickerdoodle is a puffy sugar cookie (not to be confused with the shortbread kind) that is rolled in cinnamon prior to baking, so that when the cookie expands and cracks, an intricate pattern emerges.
So I ventured forth and tried SmittenKitchen’s Snickerdoodles recipe. Like all of her recipes, it went exceptionally well. The texture was indeed what a Snickerdoodle was fabled to be like, and I consumed so many of them that I think I overdosed on cinnamon. After my 5th cookie, I decided that I could bring the Snickerdoodle experience deeper. It needed something… something like almonds. And spices, more than just cinnamon. And so, my Snickersnaps are born.
These are true to the Snickerdoodle texture – crunchy exterior, soft interior, but with added depth. The almond plays well with the egg taste, and the spices are just right.
This recipe makes at least 60. Don’t even think about reducing the size of this recipe – you will find yourself making more.
1 3/4 cup flour
1 cup ground almond
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 sticks butter (16 oz) at room temperature
1 1/2 cup granulated sugar
2 eggs at room temperature
1/4 tsp almond extract (or more if you like)
1 tbsp ground cinnamon
1/2 tbsp ground cardamom
1/2 tbsp ground ginger
1/4 cup granulated sugar
2 mixing bowls and 1 shallow bowl
A beater of some sort
2 baking sheets (and parchment paper if needed – this helps the cookies spread, although I didn’t use any)
Oven at 400 ~ Makes at least 60 cookies (at 1 inch diameter dough balls)
- Stir together dry ingredients in a medium bowl, set aside
- In another bowl, beat butter for a minute or so, it will become lighter in colour
- Beat in sugar to the butter until fluffy, about 2 minutes
- Beat in eggs, one at a time, add almond extract
- Mix dry ingredients into the butter mixture; the consistency will be sticky and dough like
- At this point the dough is too soft to form into balls, so I put it in the fridge for 15 minutes. Meanwhile, mix together the sugar spice mixture in a shallow bowl.
- After 15 minutes in the fridge, I take out the dough and turn on the oven. Make balls out of the dough (mine were about 1 inch in diameter), and roll each ball in the sugar spice mixture to coat it well.
- Place the balls onto baking sheets, 2 inches apart, and press down slightly with fingers which will aid the cookie to spread in the correct shape (the dough should now have a height of about 1.3cm)
- If you were really quick, let the dough sit for about 5 minutes before putting into the oven (cookies will not spread as well if cold), otherwise, put into the oven on racks 1/3 from the top and 1/3 from the bottom.
- Bake for 4 minutes, switch racks, and bake for another 4 minutes
- Let cookies sit on the pan for about 5 minutes on a cooling rack before removing the cookies.
They are amazing fresh out of the oven. What is even more amazing is undercooking the cookies and then making ice cream sandwiches. They store well in an airtight container. I don’t know how long they keep because we ate them al.