I’d like to introduce you all to some of the best snickerdoodle cookies ever:
I had planned to make these things a while ago, but it turned out that I didn’t have the right ingredients yet. And I got lazy. It happens.
The the recipe is again quite simple. The most complicated part was browning the butter. Yes I know, it’s really just heating up some butter, but I had never really browned butter on purpose. I didn’t really know how long it should take or what oven setting to use. In the recipe, it says that it takes a couple of minutes to brown 1 cup of butter (2 sticks) at a medium heat – I think it took me a little longer, maybe 5 or more minutes, but it’s not that big of a difference now that I’m writing it.
The recipe also calls for the dough to chill for at least three hours in the fridge and recommends an overnight chill for soft cookies. I chose to do it overnight and I am happy I went that way. The author kept saying that freezing the dough would not give the same results and I am not sure why. Any idea anyone out there?
So, after chilling the dough in the fridge overnight, I baked them in the morning while watching How I Met Your Mother on Netflix.
They were super easy to work with and everything was set up in no time for baking. The recipe says that you should bake between 8 and 11 minutes or until the edges were brown. I always like my cookies a little under-baked, but I know my mom at least like a little crunch. It was kind of hard to tell if they were getting brown on the sides, but at 8 minutes, they still looked a little raw. After three more minutes, they looked done. They had a really nice crackled look to them, thanks to the sugar/cinnamon coating. They look a bit lighter than the ones on the recipe website, but the taste was great! Crunchy on the outside and soft on the inside – like good bread, except sweeter and cinnamon-ier.
A great recipe that I definitely recommend. My brother, who is a cinnamon monster, said they were very good too, so that was cool.
If you want to see the recipe, click here.