Martha Stewart's Snickerdoodles

Snickerdoodles

Snickerdoodles were one first cookies I remember making on my own as a child. I have an old recipe in a little box, but it uses shortening and butter. I wanted to find an all butter snickerdoodle (and, heck, I wanted to make snickerdoodles again!) They are also one of my favorite cookies!

I made the batter a week ago, rolled out small balls of dough and froze 'em until baked for a good-bye party at the library. I threw the super cold balls of dough into a Ziplock bag with the cinnamon/sugar mixture for a fast way to coat them!

Martha Stewart's Cookies book is a great collection of recipes. Each one has a gorgeous photo and the recipes are divided into section such as: light & delicate, cakey & tender, rich & dense, and crumbly & sandy. Also, brownies are included. Martha's Snickerdoodles fall under soft & chewy.

Martha has a different recipe on her website (it uses shortening). Here are the ingredients from the book (I don't type up the recipes on my blog because of copyright restrictions and I can't type that much because of my wrists...but the listing of ingredients aren't copyrighted. You can then use her copyrighted "baking instructions" to make the snickerdoodles - however, bake at 350 degrees!).

2 3/4 C all purpose flour
2 t baking powder
1/2 t coarse salt
2 sticks unsalted butter, room temp
1 1/2 C sugar
2 large eggs

2 T sugar and 2 t ground cinnamon for topping

These got good reviews from the library staff...and everyone seems to remember them from their youth and grandma's cookies (although my Japanese grandma was making orange mochi or frying up some Okinawan dango instead of snickerdoodles). The outside is a bit crisp but the center is soft and chewy. It's a nice combination of all things good and great memories!