Chewy Snickerdoodle Cookies
I thought this recipe was lost, but I found it Written on the back of a receipt from a doctors visit dated 9-21-69 Soft, chewy, cinnamony, what else could anyone want
I thought this recipe was lost, but I found it Written on the back of a receipt from a doctors visit dated 9-21-69 Soft, chewy, cinnamony, what else could anyone want
- Carbohydrate 54.7665504166667 g
- Cholesterol 37.9604166666667 mg
- Fat 8.30760666666667 g
- Fiber 0.837787503826121 g
- Protein 2.88838375 g
- Saturated Fat 5.02369541666667 g
- Serving Size 1 1 Serving (74g)
- Sodium 113.391666666667 mg
- Sugar 53.9287629128406 g
- Trans Fat 0.680201416666668 g
- Calories 300 calories
Step-by-step
- Mix the butter, sugar and eggs in a large bowl. Mix the flour, cream of tartar, baking powder and salt in another. Blend the dry ingredients into the butter mix.
- Now comes the fun part! Make balls of the dough that are about an inch in diameter (use your hands for this) and roll them in a mixture of 1 tablespoon of sugar and 1 teaspoon of cinnamon coating well.
- Place the cookie balls on an ungreased cookie sheet and bake in a 350 degree oven for 10 minutes.
Swapping half of the granulated sugar for dark brown sugar introduces extra moisture through molasses, shifting the final texture from a crisp, sandy bite toward a dense, chewy center that holds its shape gracefully across multiple days. Understanding how to adjust these ratios requires careful attention, especially when scaling dough batches up or down for different yields. Butter and flour measurements scale linearly, but leavening agents like cream of tartar and baking soda demand precision to avoid an overly metallic taste or a dense, flat crumb that fails to rise properly in a 350-degree oven.
Scaling and Sizing the Dough
Doubling this recipe is straightforward, yet dividing a single egg accurately requires beating the egg thoroughly in a separate small bowl before weighing out half for a halved batch. Standardizing dough balls to precisely one inch in diameter ensures uniform baking times across the sheet, preventing smaller pieces from burning while larger ones remain underbaked in the center. Space the portions at least two inches apart on an ungreased aluminum baking sheet, allowing adequate airflow for even heat distribution during the ten-minute baking window. Pull the cookies from the oven the moment the edges turn golden while the centers still appear slightly soft and pale, as residual heat on the pan finishes the process without drying out the crumb.
Managing Leftovers and Texture Shifts
Baking projects often yield more sweets than an immediate household can consume, making proper storage vital for maintaining quality over time. Stored in an airtight container at room temperature with a slice of fresh sandwich bread, these cookies retain their moisture and chewy texture for up to three days. Older batches that have begun to harden can be revived by microwaving them for eight seconds alongside a damp paper towel to restore pliability.
