This is the companion to this week's episode to Ingredient Function Friday and your new favorite cookie. This recipe comes from Chef Baker's Mom. Chef Baker, a great pastry chef and friend told me his Mom made them all the time growing up. The original recipe is from the Betty Crocker cookbook (1960s version.)
Chef Baker has long since scaled up the recipe and has used it in countless times at work. I scaled it down for you and it could be cut in half again. I am really grateful that he is letting me share the recipe with you.
They are quick and very easy to put together. The extra cream of tartar adds to the texture of this cookie. It just melts in your mouth. Chef told me that he often makes small ones and sandwiches them together with raspberry jam - these are called "jamdoodles".
Equipment: Stand mixer fitted with the paddle attachment or hand held mixer with standard beater, spatula, sifter, 2 1/2 sheet pans lined with parchment
Scoop (#24) 1.33 oz or scoop(#40) .75 oz
These cookies spread so avoid a scoop that is too big.
Happy Baking! Colette
- 12 ounces (340g) sugar
- 8 ounces (227) unsalted butter
- 2 eggs
- 15 ounces (425g) all purpose flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon sugar: The dough is rolled in this before baking.
- 7 ounces, 198g sugar
- 1 Tablespoon, 14g cinnamon
- In the mixer, combine butter and sugar and mix on low speed until they come together. Stop mixer and scrape down. Increase the speed to medium and mix for about 2 minutes. Do not over mix. (The butter should lighten in color)
- Add eggs one at a time, mix each addition for 20 seconds on low speed and then 25 seconds on medium speed.
- Sift the cream of tartar, baking soda, flour and salt.
- Add the dry ingredients to the creamed mixture and mix on low speed until just combined - after the flour disappears.
- Chill dough for 20 minutes before scoop, or scoop and chill if you have room.
- Preheat oven to 350.
- Before baking: Roll cookies in cinnamon sugar and place on prepared tray.
- Bake at 350 for 10-12 minutes. Larger cookies may take a few extra minutes.
Snickerdoodles keep for a week in an airtight container.