January 15, 2011 § Leave a Comment
Hi, it is Erik. This time I have some cookies to share. This recipe for snickerdoodles has come from Crepes of Wrath, and the original is located here. This is the first time I’ve tried to make this type of cookie, and I think these came out really well. They had a much stronger flavor of nutmeg than I’m used to in snickerdoodles, stronger even than the cinnamon, but I thought it was a refreshing change. The original uses some shortening and includes cream of tartar. I had neither on-hand, so I used all butter and omitted the latter. The texture may have changed as a result of this, but these were universally liked by my family, so I can wholly recommend it.
You will need:
For the cookies:
1 c butter
1 1/2 c sugar
2 eggs, room temperature
2 oz cream cheese, room temperature
1 tbsp apple cider vinegar
1 1/2 tsp vanilla
3 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
To coat the cookies:
3 tablespoons sugar (the original used more but I found there was a lot left over, so I’ve reduced it)
1 tablespoon cinnamon
a pinch of nutmeg (I left this out because mine were so nutmeg-y to begin with, but if you wanted more nutmeg then add it in)
Preheat your oven to 400F.
Cream together the butter and the sugar. Beat in both eggs, one at a time, and then add the vanilla, the vinegar, and the cream cheese and beat those in too.
Combine the flour, baking soda, salt, cinnamon, and nutmeg in another bowl, and mix them together. Add them to the wet ingredients about 1/4 at a time, stirring until the mixture is just combined after each addition.
You should end up with something that looks rather like this:
Then mix the components of the coating together in a small bowl. Form the dough into balls (I made mine of heaping tablespoons of dough), and roll each ball in the coating mixture so it is covered in cinnamon and sugar.
Place the cookies on a greased cookie sheet, leaving a couple inches or so of space between them. The dough does spread a bit, so don’t go too close unless you want a sheet cookie.
Pop the cookies in the oven for about 10 minutes. I would check on them at about 7 minutes or so, and rotate the sheet if they seem to be cooking unevenly. You don’t want to overcook these, so watch them carefully after that. You want them to have nice cracks in the tops, and to be a golden-brown, but they will be dry if you let them cook too long.
Let them set for a few minutes when you take them out, then remove them to a wire rack to cool. (My cooling racks are just old toaster-oven racks, so go ahead and steal the one from your toaster oven, if you have one. I’d like to get some bespoke racks with a smaller spacing, because soft, thin cookies tend to droop a bit, but these sat there just fine.)