Interesting fact: when I ask people what their favourite cookie is, or what they want me to make most say chocolate chip or peanut butter… but when I put out a tray of assorted cookies it’s ALWAYS the snickerdoodles that go first. What’s up with that? Anyway, my recipe is adapted from Alice Medrich’s ‘Chewy, Gooey, Crispy, Crunchy’, which I can’t recommend highly enough. If I were stranded on a desert island… with an oven and ingredients… nevermind, terrible metaphor. A dessert island maybe? Anyway, if I were restricted to only one cookie recipe book for ever and ever this would be the one, no hesitation. Go buy it. Seriously.
13 ½oz AP flour
2 tsp Cream of tartar
1 tsp Baking soda
½ tsp Salt
8 oz Unsalted butter (2 sticks), softened
10 ½oz Baker’s sugar
2 large eggs, warmed to room temperature
1/8 tsp Fiore di Sicilia (or ¼ tsp lemon extract)
8 oz cinnamon mini chips (optional)
¼ C Turbinado sugar
Wisk flour, salt, baking powder, and cream of tartar together in a medium bowl.
In a large bowl beat butter with sugar until smooth and creamy.
Mix in eggs and Fiore until just blended.
Stir in flour and mix until barely incorporated.
Gather the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes. These cookies get even better (crisper, more buttery) when you let the dough rest for several days.
Heat oven to 400F. Line cookie sheets with parchment.
Mix cinnamon and turbinado in a shallow bowl.
Form cookies from level tablespoons into balls (20 grams) and and roll in cinnamon sugar.
Place 2 inches apart on cookies sheet.
Bake 11 minutes, cookies will puff and begin to settle. I find that switching the sheets at 6 minutes gives me more even browning.
Yield: 48 cookies
Every time I make this I wish I’d doubled it. They are gone within a day.
Fiore di Sicilia and cinnamon mini chips are available from King Arthur flour. Both are optional. Even the lemon can be left out.
Turbinado sugar gives extra crunch to the outside of these cookies, but regular sugar works too. Regular sugar can be used in place of the Baker’s as well.
If you chill the dough for several days you will have to dampen the sugar slightly to get it to stick.