Sep 19, 2011
Snickerdoodles seem to bring out all kinds of opinions in people. You have your lovers, your haters, and your indifferents. Usually I fall into the indifferent category. There's nothing wrong with snickerdoodles but there is almost always a cookie I'd rather have (chocolate chip!), but something about cooler weather and the first scent of fall makes me crave snickerdoodles every year. I'm sure it's the cinnamon-sugar combination that has me jumping for joy over these little goodies.
After much searching for a recipe, I came upon one that used cornstarch and I thought that it looked interesting. While the recipe and notes did state that the cookies would spread and be crisp, they didn't and weren't. They were beautifully cakey, moist, and had just the slightest crisp edge. In my opinion, they were perfect. This recipe only makes a small batch of about 12 but that's okay because these cookies do tend to dry out pretty quickly if not eaten within a day or two. So while those 12 did not last long, I'm glad I didn't have to throw away a bunch of stale cookies (Yes, I throw stale cookies away. The horror, I know.).
4 tbsp. unsalted butter, at room temperature
⅓ cup brown sugar
⅓ cup granulated sugar
1 egg, at room temperature
1 cup all-purpose flour
1 tbsp. cornstarch
½ tsp. baking soda
¼ tsp. Kosher salt
For the cinnamon-sugar:
½ cup granulated sugar
3 tbsp. ground cinnamon
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of an electric mixture, cream butter until smooth and light in color. Add in both of the sugars and mix until they are fully incorporated and fluffy & lighter in color. Mix in salt.
3. Add the egg to the mixture and beat just until the batter looks uniform.
4. Sift the flour, cornstarch, and baking soda together in a medium bowl. Add to the batter in three additions.
5. Combine ½ cup sugar and 3 tbsp. cinnamon to create cinnamon-sugar coating. Form balls of dough with a spoon and drop them in cinnamon-sugar mixture, swirling to coat.
6. On a prepared baking sheet, place the dough balls 3 inches apart. Flatten the dough slightly and sprinkle about half a tablespoons worth of cinnamon-sugar on the flattened surface.
7. Bake the cookies for 7 minutes and then rotate the pan and set the timer for an additional 7 minutes. Bake only until the edges are just golden.
8. Cool on a baking sheet for a few minutes before transferring to a wire rack. Cookies are best eaten quickly (within a day or two).
adapted from Simply Recipes