Updated 12.07.24
This was a cookie I never heard of until I moved to the US, 8 years ago; a snickerdoodle. What a delicious cookie! When I tasted this cookie for the first time, I was intrigued by its texture and flavor, and snickerdoodles are on my to-make list ever since.
There is so much to explore when you move to another country, but you have to be open for it. Open for all the things your ‘new’ country has to offer. See how people interact, behave, drive, eat. How different shops are, different style of houses. What you can you say and what not. How do things function or not function and there are many many more examples. Of course there is how and what people eat and what food items are available. How do products taste and what to do with them?
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- All-purpose flour
- Baking soda
- Cream of tartar
- Cinnamon
- Salt
- Butter
- Sugar
- Egg
How to Make Small Snickerdoodles
Step 1 – In a small bowl mix flour, baking soda, cream of tartar, cinnamon and salt.
In a large bowl, whisk softened butter with granulated sugar until white and fluffy. This is an important step to create soft cookies. Add the egg to the mixture and whisk until fully incorporated.
Step 2 – Gradually add the flour mixture to the butter mixture on low speed. Mix until you don’t see any dry spots.
Step 3 – In a shallow dish, mix cinnamon and granulated sugar. This is the cinnamon-sugar coating.
In order to make small cookies (diameter 2 inches when baked), portion cookie dough into 2 teaspoon sized small balls and roll in the palm of your hands. Coat them by rolling them in the cinnamon sugar.
Place balls 2 inches apart on a baking sheet, lined with parchment paper or silicone mat.
Step 4 – Bake cookies in a 375 degrees F. oven for about 7-9 minutes or until the cookies just start to wrinkle. Allow to cool on a the baking sheet for about 5 minutes and then transfer to a wire rack.
ENJOY !
I learned a lot and am still learning new things, new products, vegetables, fish, meat etc.; items I see for the first time. Sometimes I find something I didn’t know I knew, and I hear myself say ‘Aaaah, that’s what it is’ and I feel instantly connected with that product. I know that sounds bizarre, but it feels like a little piece of a puzzle is falling into place.
Snickerdoodles were new, not anymore, as this little pillow cookie is a charming member of my favorites. My recipe is an adaptation of Martha Stewart’s. And I have to say, this is a very easy cookie to make, delicious and if you bake it a little longer than the required 7-9 minutes you’ll make it a little harder, crispier if that’s what you prefer. Please realize that they also become dryer than you may like.
I made the snickerdoodles small. Simply because I like small cookies. If I had the choice to eat a few small cookies or 1 large cookie, I would pick the small one. Something about savoring smaller bites ……
Small Snickerdoodles
Ingredients
- 165 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 113 grams butter soft
- 100 grams sugar
- 1 whole egg
For the Cinnamon-Sugar Coating
- 2.5 tablespoons sugar
- 3/4 teaspoons cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Make the Cinnamon-Sugar Coating by mixing the granulated sugar and cinnamon for the cinnamon sugar in a shallow dish. Set aside.
- Mix dry ingredients; all-purpose flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
- In a large bowl, beat soft butter with sugar until fluffy and light, about 2 minutes.
- Add the egg and mix until fully incorporated.
- Add in the flour mixture on low speed until just combined. Make sure all the flour is incorporated.
- Use a teaspoon and portion out the cookie dough into 2 teaspoon sized small balls. Roll the dough in the palm of your hand and then roll them through the cinnamon-sugar to coat.
- Place the cookie balls on baking sheet, about 2 inches apart. (NOTE 1)
- Bake cookies in oven for 7-9 minutes. The cookies will just start to wrinkle. Allow them to cool on the baking sheet (this way they will bake a few more minutes). (NOTE 2) and then cool completely on a wire rack.
Notes
- This recipe makes about 30 small snickerdoodles and they did not fit all on one large baking sheet, so I used a second half-sized baking sheet to accommodate all of them. Of course, when you roll the balls a little larger, you may get away with one baking sheet.
- Snickerdoodles can become dry easily by baking them too long. These cookies are smaller than usual, so their cooking time is even shorter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No Comments