- SERVINGS: MAKES 32 COOKIES
Snickerdoodles, nonsensically named cookies that originated in 19th-century New England, are always made with cinnamon, but in his version, John Currence mixes the cinnamon with sugar to make a delectable coating. If you prefer to mix the dough by hand, the cookies will be a little denser.
- 2 sticks (1/2 pound) unsalted butter, softened
- 1 1/2 cups plus 2 tablespoons sugar
- 2 large eggs, lightly beaten
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- In the bowl of a standing mixer fitted with a paddle attachment, beat the butter with 1 1/2 cups of the sugar until light and fluffy. Beat in the eggs. Add the flour, cream of tartar, baking soda and salt and beat at low speed until a smooth dough forms. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour or overnight.
- Preheat the oven to 350°. In a small bowl, mix the remaining 2 tablespoons of sugar with the cinnamon. Scoop the dough into tablespoon-size balls and roll in the cinnamon sugar to coat. Arrange the balls 2 inches apart on cookie sheets and bake for about 20 minutes, or until golden on the bottom. Leave the cookies on the sheets for 2 minutes, then transfer them to a rack to cool.
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