I could not find a Joke of the Day thread so I’m putting this here…..
Making a short story long.
5 years ago I asked someone what their favorite baked good was (paying back a favor). Answer-Snickerdoodles. I had never had one let alone made them. So I made them and they were the worst concoction in the history of concoctions. Never having one I figured, maybe this is how they’re supposed to be????
Most know that the dough is rolled in a cinnamon/sugar mix. Well———the cinnamon bottle I have and the cumin bottle I have are the same size and shape. Saw the C and thought yep that’s what I need…you guessed it I grabbed the cumin.
I made another batch and used the cinnamon mixed in the sugar, they were now good. A few tweaks to the recipe I found online and the Snickerdoodles are one of the most requested bake good I create.
Well seeing as some may have stuck around to read them story here’s the recipe.
9 minutes 15 seconds works at my altitude for the bake time, they will look uncooked and doughy, they finish on the cookie sheet. If you’re located below 6000 feet above sea level increase the baking soda to 4 grams, 1 teaspoon. I prefer to let the dough rest in the refrigerator over night.
Only picture I have of Snickerdooles.
1 cup unsalted butter (226 grams) softened to 65-70°
1-1/2 cups sugar (297 grams)
2-large eggs (100 grams)
2 teaspoons vanilla
2-3/4 cups flour (330 grams)
1-1/4 teaspoons Cream of Tartar (5 grams)
1/2 teaspoon baking soda (2 grams)
1 teaspoon salt (4 grams) (1/2 teaspoon if you used salted butter)
Cinnamon Sugar coating
1/4 cup sugar (50 grams)
1-1/2 tablespoons Cinnamon (3 grams)
Preheat oven to 350°F
Yields 24 cookies
Cream butter and sugar, 4-5 minutes with the mixer set at 5
Scrape the sides of the bowl, add eggs and vanilla, cream for another 1-2 minutes
In a separate bowl whisk together flour, cream of tartar, baking soda and salt
Add dry mixture to mixer bowl 1/3 at a time, mixer set on stir to blend, after final add scrape bowl, stir 30 seconds
Half the mix, form mixture into a ball on plastic wrap, seal, refrigerate at least 30 minutes
In a small bowl whisk together the sugar and cinnamon for cinnamon sugar coating
Remove dough from refrigerator, unwrap, form dough into balls, 26 grams each
Drop each ball in cinnamon sugar mixture roll to coat, using a teaspoon redcoat balls (use the spoon to "shower" the balls)
Place balls on a parchment paper lined cookie sheet (12 per 1/2 sheet)
Press down in the center of the ball about 1/4".
Bake 9:15 minutes
Remove from sheet to cooling rack after 5 minutes (they need to be on the sheet at least 5 minutes