I’m on a quest for a favorite recipe for Snickerdoodles, and today I tried the first recipe on my list. Why Snickerdoodles? My godson (remember Bo from the BO cake with French Silk Frosting?) has an older brother who does not like chocolate. So until I succeed in bringing him over to the dark side, I’m tasked with trying to find something to make for his birthday that he likes… other than cinnamon rolls! Hence, my quest for the best Snickerdoodles recipe is in full force as his April birthday approaches.
Source: I had two sources for this taste test – http://smittenkitchen.com/blog/2009/09/snickerdoodles/ for the cookie recipe and http://www.yellowblissroad.com/caramel-stuffed-snickerdoodle-cookies/ for the addition of the caramel to some of the cookies for a chewy center
Reason I tried this Snickerdoodle recipe first: I usually like recipes from the Smitten Kitchen (and really like her philosophy), and it was adapted from a Martha Stewart recipe – so it came from two great sources.
Verdict: I really liked the cookies, and the ones with the caramel filling were extra special. The birthday boy deemed them “awesome!” And another taste tester suggested a bit more cinnamon. Next time I make them I’ll try a few adjustments, which I’ll note below. If you’re looking for a chewy snickerdoodle, this is your recipe. I love chewy cookies, so these fit my taste. However, I usually think of snickerdoodles as a bit more cakey than this, so I think I’ll keep looking for a recipe that is a little more fluffy and cakey in the middle.
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter at room temperature (Note: next time I’ll try salted butter or more salt)
1 1/2 cups sugar
2 large eggs
Cinnamon and sugar for coating batter:
1/4 cup sugar
2 tablespoons ground cinnamon
Preparation: An hour to a day ahead, make batter and refrigerate. Sift together flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of an electric mixer and using the paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy.
Scrape down sides of bowl. Add eggs, and beat to combine.
Add dry ingredients, and beat to combine.
Chill the dough in a covered bowl for an hour to a day ahead. Chilling makes it easier to roll the dough into balls before baking.
When ready to bake: Preheat the oven to 375° (original recipe called for 400°), with one rack in top third and one rack in bottom third of oven. Line cookie sheets with silicone baking mats or parchment paper.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small cookie dough scoop to form uniform balls of the dough, and roll in cinnamon and sugar mixture. For some of the cookies, I cut a caramel in half and punched it into the dough ball. Then I wrapped the dough around the caramel and remade the ball before rolling it in the cinnamon and sugar mixture. Note: I will experiment with different caramels, as these got pretty difficult to chew once they cooled.
Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in the center and begin to crack (they do not need to brown), about 8-10 minutes, rotating the baking sheets after four or five minutes. Let cookies cool on cookie sheet for about five minutes before moving the cookies to the rack. Store in an airtight container.