Tag Archives: snickerdoodles

Inside-Out Snickerdoodles

Put the cinnamon inside and avoid the rolling!

I kinda like Snickerdoodles, because I like cinnamon, but I’m not really crazy about the burst of sugar and cinnamon on the tongue as soon as you take a bite. So I just added the cinnamon to the basic dough and left out the additional sugar used to coat the cookies. The end result is a crackled cinnamon cookie with a kind of a sandy, chewy texture.

You could do this with any Snickerdoodle recipe, such as this one I made a few years ago, which by the way has pretty much the same ingredients, but more flour. The older one is from my Betty Crocker cookbook, and this newer one is from America’s Test Kitchen (paywall). ATK makes it sound like they thought up the cream of tartar, but it was also in my old Betty Crocker recipe, so maybe they just meant that they agreed with all the other recipes that use it. Both recipes also suggest using a combination of butter and solid shortening. In the past I just used all butter, but today, I went with the suggestion of both.

Here’s the ATK video of Snickerdoodles, followed by photos of my own cookies with the cinnamon inside:

Here are my cookies. I used a 1/4 cup scoop for my cookies, about twice the size of the ATK cookies, so they were larger than normal, some of them spreading out into the next cookie, even with only 6 per sheet. If you make large ones, they will need to bake for up to 6 minutes longer than the recipe suggests:

Inside-Out Snickerdoodles

  • Servings: 1.5 dozen
  • Difficulty: easy
  • Print

Preheat oven to 375º and line cookie sheets with parchment paper. I got 1 1/2 dozen large cookies from this recipe, but you could get 3 dozen smaller cookies.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup (one stick) softened butter
  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs

Instructions

  1. Whisk dry ingredients, including cinnamon, in bowl and set aside.
  2. In stand mixer or large bowl with portable mixer, beat together butter, shortening, and sugar until smooth and fluffy.
  3. Beat in eggs, one at a time.
  4. Carefully mix in dry ingredients until there are no dry pockets of dough.
  5. Scoop out dough with cookie scoop of desired size and place on parchment lined cookie sheets.
  6. Bake smaller cookies at 375º for 8-12 minutes; larger cookies for up to 18 minutes. No need to over-brown the cookies. They will set upon cooling. I let mine cool on the cookie sheet for a few minutes before trying to lift them onto the cooling rack.

Sparkling Snickerdoodles

Another recipe from my old Betty Crocker’s New Picture Cook Book, it is probably much like one you have used. I made only two changes: I used all butter instead of the recommended “part” and I used decorating sugar instead of granulated for a little more sparkle and that interesting crunch the sugar crystals give.

When mixing the cinnamon with decorating sugar, you will find that most of the cinnamon falls to the bottom of the dish, so you will use much more of the sugar than in a typical snickerdoodle recipe. Once your cinnamon coats each crystal, the remaining falls to the bottom. After you have coated many of your cookies, you need to add more sugar and stir it into the remaining cinnamon. I began with about 1/2 cup decorating sugar and 2 teaspoons cinnamon. Then I added another 1/4 cup of the sugar when it was depleted.

I’m sure I rolled my balls of dough too large, because the recipe says it makes 5 dozen 2″ cookies, and I got 3 dozen 3-4″ cookies. I have no idea what the suggested  size of a small walnut is, but I would guess mine were more like golf balls. Frankly, I like the larger cookies, because you get more of the chewy center.

Sparkling Snickerdoodles

  • Servings: 3 dozen
  • Difficulty: easy
  • Print

Preheat oven to 400°; line cookie sheets with parchment paper.

Ingredients
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon soda
  • 1/4-1/2 teaspoon salt (I used 1/2 teaspoon)
  • For coating: 1/2-3/4 cup crystal decorating sugar and 2 teaspoons cinnamon
Preparation
  1. Beat butter and sugar until fluffy. Beat in eggs until well combined.
  2. Slowly mix in dry ingredients until well combined.
  3. Roll the dough into balls, maybe slightly smaller than a golf ball. Tip: roll all the dough into balls before rolling in sugar-cinnamon mixture for a neater process.
  4. Stir together the decorating sugar and cinnamon until the sugar is coated with cinnamon.
  5. Roll each cookie in the sugar-cinnamon mixture and place on cookie sheets, about 2 inches apart, to allow for the cookies to spread out.
  6. Bake for about 8-10 minutes until lightly browned and crackled. Remove to cooling racks to cool.

I saved my remaining sugar-cinnamon mixture to sprinkle on muffins and coffee cakes—just make sure there aren’t any little pieces of unbaked cookie dough in it.

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