Tuesday, February 5, 2013
This is yet another post dedicated to something I baked for one of my husband's coworkers. I really ought to start charging. I say that jokingly, but one day when my business is up and booming (fingers crossed!), I really WILL have to.
So today we're talking snickerdoodles. I had never made snickerdoodles before, so I made sure to read all the comments on the recipe post before I did anything else. I'm glad I did, because a few of the suggestions found there were good to know.
I followed this recipe exactly, except regarding one ingredient: cinnamon. A few comments complained that these cookies lacked the strong cinnamon-y taste associated with snickerdoodles. To ensure that this wouldn't be a problem, I added a few extra shakes of cinnamon to both the dough and the rolling mixture.
The comments also led me to leave my dough rolled in balls on the pan, rather than flattening them as the recipe advises. I had let my dough sit in the fridge for an hour and a half while I ran some errands, so it was nice and easy to handle.
One last change I made was the size of the balls of dough. The recipe suggests each ball consist of about two and a half tablespoons of dough. I made mine smaller. My balls of dough measured about an inch to an inch and a half.
Each pan (one had 12 and the other 15) took fourteen minutes to bake, and I found that to be the perfect amount of time.
These are DELICIOUS. Very soft, without being cake-like, with just a slight crunch around the edges. My one-year-old couldn't get enough. Every bite he took was followed with the most enthusiastic "Mmmmm!" I've ever heard in my life. I was very pleased with the amount of cinnamon, as well. I don't know how it would have been if I hadn't added any extra, but mine were perfect.
The size of my cookies were fairly small, as well - about two inches across - so I can eat more and not feel as guilty about it. Right?