Snickerdoodles

My boyfriend loves snickerdoodles.  I don’t dislike them, but when I want cookies, they never seem to come to mind.  I’m much more likely to make peanut butter cookies, or chocolate chip cookies, or oatmeal-raisin cookies.

But I saw a recipe on The Kitchn the other day, and it looked interesting, mostly because of the technique.  Almost all cookie recipes are the same:  Cream the butter and sugar, add the eggs and vanilla, add the flour, add in chips/raisins.

This one is different – you melt the butter, then mix together all the dry ingredients.  Whisk the eggs and vanilla into the butter (let it cool first!).  Then combine the wet and dry ingredients, make into balls, roll in cinnamon and sugar, bake, and you’re done.

I upped the spices quite a bit from the original.  If you like your cookies less cinnamon-y, you can use less – but if you don’t want cinnamon, why are you making snickerdoodles?

They come out amazingly soft and chewy – I’m not sure how much of that was the melted butter and how much was the technique, but whatever it was really worked.  You end up with a very thin sugar crust on the outside, with a soft, chewy center inside.

I was planning to also be able to comment on how good they were the next day – but they didn’t last that long!

( see the recipe )

One Comment

  1. You know I saw a recipe on cook’s illustrated show, that recommended melting the butter when they made chocolate chip cookies as well. Maybe this is a new trend in making cookies.