I participated in a cookie exchange this Chanukah with four friends. It was so much fun. Hoping to expand upon it next year. We received Orange Oatmeal Cookies dipped in White Chocolate, Jam Thumbprints and Chocolate Whoopie Pies. In exchange I made Snickerdoodles. They were so yummy! I cannot take credit for the recipe, I am so far away from being able to develop my own recipes for baking. This one came directly from Simply Recipes. If you are not familiar with her website, go check it out!
It’s important that all your ingredients be room temperature when making the cookie dough.
- 4 Tablespoons Unsalted Butter
- 1/3 Cup Brown Sugar
- 1/3 Cup White, Granulated Sugar
- 1 Egg
- 1 Cup All Purpose Flour
- 1 Tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
Cinnamon Sugar – whisk well to incorporate
- ½ Cup Sugar
- 3 Tablespoons Ground cinnamon
Preheat your oven to 350°F. Cream the butter until it’s soft, smooth and light.
Add both of the sugars to the creamed butter and mix until they are fully incorporated, and lighter in color. Add salt.
Stirring vigorously, add the egg to the mixture and beat until the batter looks uniform.
Sift the flour, cornstarch and baking soda, and fold, in three additions, into a large bowl to create cookie dough.
Form balls of dough with a soup spoon and plop them in cinnamon sugar, swirling to coat.
On a buttered or parchment lined cookie 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.
Set the first timer for 7 minutes. Turn the pan around and set a second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.
Cool on a baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days, but they are best eaten the day they’re made.
Makes 12-18 cookies. [being the slightly obsessive person that I am, I weighed out each dough ball on my kitchen scale aiming for 3/4 ounce – 1 ounce each. This way there were all nice and uniform for the cookie exchange. Using a double batch of dough, I got approx 18 – 24 cookies per double batch.]