While they are not particularly wine friendly, Snickerdoodles are simply delicious with a glass of milk or a cup of coffee or tea (and it’s a fun name to say). We stack them in a bundle and give them out to friends and family over the holidays.
Yields about 3 dozen cookies.
12 oz. (2-2/3 cups) unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. table salt
2 tsp. cream of tartar
1/2 lb. (1 cup) unsalted butter, softened at room temperature
1-3/4 cups granulated sugar
2 large eggs
2 Tbs. ground cinnamon (a bit more if you like)
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.)
If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Position a rack in the centre of the oven and heat the oven to 350°F.
In a medium bowl, whisk the flour, baking soda, salt, and cream of tartar to blend.
Using a stand mixer with the paddle attachment, beat the butter and
1-1/2 cups of the sugar on medium speed until light and fluffy, about 3 minutes.
Scrape the bowl with a rubber spatula.
Beat in the eggs until thoroughly combined, about 2 minutes.
Scrape the bowl again.
With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.
In a small bowl, mix the cinnamon and remaining 1/4 cup sugar.
Drop the dough by rounded tablespoonfuls into the cinnamon sugar and roll around to coat.
Set the coated balls of dough about 3 inches apart on greased cookie sheets.
Bake until golden brown on the edges and slightly soft in the centre, 15 to 18 minutes.
Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.
The cookies can be stored in an airtight container for up to three days or frozen for a month.
We’ll try them with some bubbles over the holiday and report back on our findings.