Tuesday, January 11, 2011


Cookie week continues here at My Wicked Whisk! Today's recipe is for...

Big, Soft, Chewy Snickerdoodles

  • 1 C (2 sticks) room temperature unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs (room temperature)
  • 2 3/4 cups unbleached all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon
  • 1 cup Hershey's cinnamon chips (these are hard to find but worth the search!) 

Preheat oven to 350°F.

Beat together (with hand mixer or paddle attatchment on stand mixer) butter and sugar until light and fluffy.

Crack the two eggs into a small bowl and beat.  Then add to butter and sugar and mix well.

Whisk together flour, cream of tartar, baking soda and salt in a separate bowl.

Mix dry ingredients into butter mixture just until incorporated.

Fold in cinnamon chips.

Chill dough for about 15 minutes.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop tablespoon size globs of dough and roll into balls. 

Coat by gently rolling the balls of dough in the sugar/cinnamon mixture and bake for about 13 or 14 minutes on a baking stone or a parchment paper lined baking sheet.  The cookies may look like they are not baked inside but they are.  This will ensure a soft chewy cookie once cooled.
Let cookies rest for 2 minutes and then transfer to cooling racks.

Makes about 2 dozen cookies.


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