~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Tuesday, October 19, 2010

My adventure with Snickerdoodle cookies...

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My adventure with Snickerdoodle cookies... I've been baking a lot lately. I needed to bring some cookies and various desserts for the annual youth group gathering at our church... there would be about 100 kids. As you can imagine, I was quite busy. Besides baking the usual oatmeal cookies, brownies, chocolate chip cookies, I decided to bake some snickerdoodles. Can you believe I've never made snickerdoodle cookies before?! I don't know why...but maybe it's because I've never had a snickerdooodle...until last year. Yes, I know, I missed out all these years. But I didn't grow up eating snickerdoodles or too many chocolate chip cookies... that just might be a reason why I never had a snickerdoodle.... until last year:)...
In any case, I had used most of my ingredients when making the other desserts, that I had just enough butter for only one batch of cookies. But, I so wanted to see the difference between snickerdoodles made with cream of tartar and snickerdoodles made with just baking powder, that I decided to do 2 batches. I had some coconut oil that I could substitute for half of the butter. It should work, right? Well, I went ahead with my plan and started making the first batch. As I made the first batch, I noticed that I wouldn't have enough flour for the second batch...what to do? Well, I did have some bread flour. Would that work? I knew bread flour would make the cookies a bit more chewy...why, Alton Brown uses bread flour in one of his chocolate chip cookies. Couldn't I ? But then I had doubts, and thought maybe I should add a bit of cake flour...just to lower the protein a bit and balance it out. So I used a mixture of flours in my second batch. And because I had just made some oatmeal cookies, my oven was set at 350. Now, most original snickerdoodles are baked at 400 degs....so I just popped them in the oven(at 350) and forgot to set the oven to 400. I did find out that there are a few recipes that bake them at 350, so I was glad my mistake wasn't so bad after all. The cookies turned out ...even with all my substitutions. I liked them both. The cream of tartar version were flatter and had the crackly surface... while the baking powder version didn't spread out very much and were softer and chewier. In any case, I am listing the traditional version and my 2 versions...for comparison and personal preference. Just thought to share a bit of what sometimes happens in my kitchen:)...Hope you enjoy...

You will need:
ORIGINAL VERSION
2 3/4 cups all purpose flour
1/2 teaspoon salt
2 tsps cream of tartar*
1 tsp baking soda*
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
* the amount of cream of tartar and baking soda combined can be substituted with 2 teaspoons baking powder, but will yield a softer and not so flat cookie( without the crackly surface).

MY VERSION:
Snickerdoodles #1
2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 tsp baking soda
1/2 cup unsalted butter, room temperature
1/2 cup coconut oil
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Snickerdoodles #2
1 1/2 cups bread flour
1 1/4 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter, room temperature
1/2 cup coconut oil
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Cinnamon Sugar Coating: for all versions~
2 TBS granulated white sugar
2 teaspoons ground cinnamon( you can decrease this a bit if you don't like it too cinnamon-y)

Directions:
Preheat oven to 350 degrees F( some recipes use 400 deg, I chose to make mine at 350) . Line baking sheets with parchment paper.
Make cinnamon coating: In a large shallow bowl mix together the sugar and cinnamon. Set aside.
In a bowl, whisk together the flour, salt, and baking powder. Set aside.
In a mixing bowl, using an electric mixer, beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. You will most likely need to scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. Refrigerate, while you clean up or until dough is firm enough to form into balls. Take out from fridge and shape the dough into 1 inch round balls.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. You can gently flatten each cookie to about 1/2 inch thick,using the bottom of a glass...I chose to leave them alone without flattening.
Bake the cookies for about 8 - 10 minutes, or until they are lightgolden brown around the edges. Remove from oven and place on a wire rack to cool.
...Baked cookies with cream of tartar and regular flour along with an equal mixture of butter and coconut oil.
...Baked cookies with baking powder and bread flour/cake flour and an equal mixture of butter and coconut oil.

12 comments:

Jennifurla said...

They all look fantastic!

Speranta said...

Cred ca sunt o bunatate ,arata super!

Ellie said...

Jennifurla and Speranta...Thank you, so sweet of you!

~RED~ said...

I don't care how you did them, they both look awesome!!!

Bryde said...

I use to buy these in school when I was a kid. They were cinnamony,chewy and had that ever present cracked surface. I 've made them for years now but mine were puff things with little cracking.Now that I found your recipe,I can't wait to try it.Same for the Starbucks Oatmeal cookie.Yum!

Ellie said...

Bryde, Thanks for stopping by...I'm sure hoping you will like the snickerdoodle cookies...I feel like I missed out when I grew up:). The crackly surface really is more prominent with the cream of tartar, as I mentioned in my post.
The Starbucks cookies are delicious too...definitely worth trying! Hope you enjoy them both:)...

Kari in MN said...

I'm so glad I found your blog. :-) I made a near-perfect batch of Snickerdoodles awhile back and couldn't reproduce them for the life of me. Recently, I wondered if I had accidentally used bread flour. Now seeing your pictures, I'm guessing that this is exactly what happened. I'm convinced that my next attempt will come closer to that perfect cookie I made about 4 tries back.

Ellie said...

Kari, I am glad I could be of help:).
I sure hope your next attempt will be what you are looking for. Love how you haven't given up yet:)... before you know it, you will get it just right:).
I've learned form my own past experiences, that I should always write down my experimental recipes... even if they don't come out, all I have to do is toss out the written recipe, but in the case that it does come out, then I've got it written down:).
I understand though, I've been there myself:). So wising you success!

melissa irish said...

Made these today and they were amazing! Accidentally put 3 TBS of cinnamon with with sugar but they still were great! Your blog is beautiful and I have already made a few thing from it! Thank you!

Ellie said...

Melissa, Aww, thanks! You made my day:)...

I'm thrilled to hear you enjoyed the cookies...even if a bit cinnamon-y :).

Thanks a ton for stopping by and sharing your feedback. Really appreciate it!

Anonymous said...

For another twist on Snickerdoodle cookies, add 6 oz of cinnamon chips. Cinnamon chips are found in baking aisle, seasonally.

Ellie said...

Anon, What a great idea! Thank you for the tip:)... sounds like another wonderful variation to the classic cookie.