This recipe comes down to us from our friend Jerilyn's grandmother, who was an incredible baker. As Jerilyn says, "the most magical aspect of classic Snickerdoodles is the moment the dough puffs up as it bakes, and how the baker Immediately whisks the pan out of the oven. The cookie top falls and crinkles slightly, the aroma of cinnamon sugar topping creates an irresistible moment. Warm snickerdoodles… cinnamon wafting through the kitchen… A moment of deliciousness!"
1 hour 15 minutes
1 cup (227g) unsalted butter, at room temperature
1 cup + 1 tablespoon + 1 teaspoon (218g) granulated sugar
2 (100g) large eggs, at room temperature
2 ⅔ cups (400g) Edison flour or 2⅔ cups (380g) Sequoia flour
2 teaspoons (8.8g) cream of tartar
1 teaspoon (5.3g) baking soda
½ teaspoon (2.5g) fine sea salt
1 tablespoon (8g) Saigon cinnamon (or your favorite cinnamon)
3 tablespoons (36g) granulated sugar
- In a bowl of an electric stand mixer fitted with a paddle attachment, combine the butter and granulated sugar. Cream together for 3-5 minutes or until light and fluffy.
- Add the eggs one at a time and mix until light and creamy.
- In a small bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Add the flour mixture into the butter/sugar mixture and mix until the dough gathers onto the paddle.
- Scoop the dough into 24-gram balls and place them onto a parchment-lined sheet tray.
- Cover with a plastic wrap or a clean tea towel and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F.
- In a small bowl, whisk together the cinnamon and sugar.
- Roll each ball in the cinnamon-sugar mixture and place them onto a parchment or Silpat- lined baking tray.
- Bake for 9-10 minutes or until the cookies are puffy. Do not overbake.
- Remove from the oven and transfer the cookies to a wire cooling rack.