26/01/2019 by Jess

Snickerdoodles

Happy day to all my Mad Bakers!

Have you missed me this long week that I have kept out of the baking world? I have the feeling that the answer is yes, because I don’t know what happened to my friends, who all got down to work this week with the baking, that if one of them made cookies, another one made no more and no less than 4 cakes, and another one who cheered up with bread … they left me amazed with so much culinary creativity that they brought out. 

I hope that you have also encouraged you to turn on the oven and get real homemade treats. 

I made this recipe a couple of weeks ago, so you can imagine how little is left of the tasty snickerdoodles I made. I promise you that it is a recipe that everyone likes, and I say this with knowledge. My boss doesn’t like anything about cinnamon, even more so when I take some things to the office with cinnamon … he hardly looks at them, but finally the miracle came with these cookies that have a little bit of cinnamon on them, and chan chan … he ate them! That’s why I tell you they won’t let anyone down. 

The oven will be preheated to 190ºC but not now, these cookies need their rest time in the fridge.

I leave here the list of ingredients for about 15 snickerdoodles and I advance that this is a recipe that we can make by hand without needing a stand mixer.

Let’s start by roasting the butter

To do this, put the butter in a small saucepan over medium-low heat and melt it.

Note that this is a process that we have to be aware of because if we take our eye off the pan we can have burnt butter and believe me that is not what we want. 

When the butter has melted, we take the pan by the handle and give a slight shake so that the butter is toasted equally by all parts. As the minutes go by, the butter gives off a delicious smell and little by little it gets closer to the point we are looking for, which is none other than an amber-colored butter, like the one we see in the picture below.

At this point, we remove the pan from the stove so that it loses heat, and we start with the rest of the ingredients. 

In a bowl we will mix the sunflower oil, with the sugars, the vanilla and the egg. Easy because as most of them are liquid, they do not require much strength – keep it because we will need it later. 

In another bowl we mix and sift the other dry ingredients we have which are flour, cream of tartar, baking soda and salt. 

It is now when we are going to make use of the strength, because we have to integrate the dry ingredients in the bowl with the liquids. Be patient and feel free to use your hands if it’s easier for you. 

We put this dough on a surface and try to make a square/rectangular sheet that we will wrap in plastic paper and take to the refrigerator for 60 minutes.

During this time we have time to clean everything that we have soiled (which was not much, let’s not fool ourselves) and prepare the sugar coating.

In a bowl mix 30 grams of sugar, 1 teaspoon of cinnamon and another of cardamom powder. 

We also prepared two baking trays with baking paper, because after the 60 minutes that we had indicated, we took out the dough and began to make little balls of about 45 grams each – which could be a spoonful plus half a spoonful (if we used the ones for measuring quantities). 

We are going to give these little balls a bath of sugar, cinnamon and cardamom so that they stick to the dough, and we place them on the trays that we have prepared, leaving a space of about 3 centimeters between each one.

We are going to take them back to the fridge for 30 minutes, and now we do preheat the oven to 190ºC and you should know that these cookies will be baked in the upper third of the oven.

After these 30 minutes, they will bake these cookies in the oven for 11 – 14 minutes, depending on how we see that they are golden.

When we take them out of the oven, we let them cool down for 10 minutes on the tray itself and then we put them on a cooling rack so that they cool down completely. 

And that’s how our delicious snickerdoodles will look, and they’ll fly as soon as you try them. I promise. 

I hope you liked the recipe and next week we’ll come back with a new recipe, which I hope will be good because it could be the beginning of the doughnut stage! 

Keep Baking,

plan it

plan it

plan it

#cookies#galletas#snickerdoodle