Monday, August 13, 2012

Snickerdoodle 2

When I'm actually home at night and the kids are over a friends house I find myself looking for something to do.  That gives me the chance to BAKE. I decided to try another snickerdoodle recipe.  I came across this recipe from Cooking Classy. This is also where I found the coffee creamer cookie recipe that I made, and totally LOVED.
I thought that the batter was too sticky to handle and roll with my hands.  I took the ice cream scoop and just plopped the dough into the cinnamon-sugar mixture, flipped it over and gently place it on my air-bake cookie sheets.  They tasted delicious. The kids, their friend and I each ate 2 right away. Just a little crunch and very tender in the center. Yum

They spread out quite a bit so for the rest of the batches I just made 9 per sheet.

Snickerdoodle Cookies 
about 3 dozen cookies


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 
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 tsp almond extract 

1/4 cup granulated sugar
1 1/4 tsp cinnamon


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. I used air-bake sheets and didn't butter them. Allow to cool several minutes before transferring to wire rack to cool. Store in an airtight container.


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