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Snickerdoodles perfect bites after a heavy meal




A snickerdoodle is a sugar cookie that is rolled in cinnamon-sugar before being baked. They are perfect for satisfying a sweet tooth. (AP Photo/Culinary Institute of America)

A snickerdoodle is a sugar cookie that is rolled in cinnamon-sugar before being baked. They are perfect for satisfying a sweet tooth. (AP Photo/Culinary Institute of America)

After a heavy meal, snickerdoodles are the perfect bite

The holiday season is such a beloved time of year. The weather turns cool and the snow begins to fall; we spend dedicated time with our family and friends; and children experience old family traditions for the first time.

At homes across the country, carefully wrapped plates of homemade cookies are passed among friends and neighbors to celebrate a year of friendship and community. A family’s cookie plate is as unique as they are, and so often you can identify the sender by the treats on the plate.

Special holiday cookie recipes are an old tradition. In the Middle Ages, spices, butter, and sugar were prized possessions, too expensive for everyday use. At the holidays, cooks would use these ingredients to make small extravagances to share with friends and family. Cookies spiced with cinnamon, nutmeg, and clove were common and have stood the test of time. It is believed that the first gingerbread men came from the time of Elizabeth I, who asked for the cookies to be shaped like the men in her court.

This photo provided by the Culinary Institute of America shows snickerdoodle cookies. The cookies are rolled in cinnamon-sugar before being baked.

This photo provided by the Culinary Institute of America shows snickerdoodle cookies. The cookies are rolled in cinnamon-sugar before being baked.

Cookie recipes have evolved a great deal since the time of Elizabeth, and every family has their list of must-bake cookies. One standout holiday favorite is the snickerdoodle, a sugar cookie that is rolled in cinnamon-sugar before being baked. It is recognizable by its slightly cracked exterior that lets its chewy interior shine through. Unlike many sugar cookies that are unleavened and rolled for cutting, our snickerdoodles contain both baking soda and cream of tartar. Because they are so mild in flavor, they often have a characteristic tanginess that can be attributed to those ingredients. After a heavy meal, snickerdoodles are the perfect bite to satisfy a sweet tooth.

This recipe calls for a #40 scoop, which is just about 1 1/2 tablespoons of cookie dough per cookie, but you can make your cookies as big or small as you would like. For smaller cookies, increase the temperature slightly and reduce the baking time. For larger cookies, decrease the temperature and increase the baking time slightly. Either way, your nose will know when these cookies are done, and your home will be filled with the scent of the holidays.

Like most cookies, snickerdoodles are the perfect make-ahead recipe. The cookies can either be fully baked, cooled, and frozen, or you can prepare the dough, scoop the cookies onto a baking sheet, and freeze them to bake later. Remove your cookies from the freezer the day before use. Just be sure to tuck them away somewhere safe, since cookie radar is strong at the holidays.

SNICKERDOODLES

Servings: About 2 dozen
cookies
1 pound (4 sticks) unsalted butter
1 cup granulated sugar
1 cup light brown sugar
1/4 teaspoon salt
2 eggs
2 teaspoons pure vanilla
extract
4 1/4 cups all-purpose
flour
1 teaspoon baking soda
1/2 teaspoon cream of
tartar
Cinnamon Sugar, as
needed, for garnish (recipe
follows)

Preheat the oven to 325
degrees F. Line two baking sheets with parchment
paper.
In the bowl of a stand
mixer fitted with the paddle
attachment, gently blend
the butter, sugars, and salt
on medium speed until
combined, 2 minutes.
Gradually add the eggs
and vanilla, scraping down
the bowl after each addition. Sift the flour, baking
soda, and cream of tartar together. Add to the creamed
mixture and mix on low
just until combined. Scrape
down the bowl as needed.
Scoop the dough onto
the prepared baking sheets
using a #40 scoop about 1
1/2 inches apart and refrigerate until firm.
Roll the chilled dough
in Cinnamon Sugar to coat.
Flatten slightly with your
hands.
Bake until the cookies are golden around the
edges, about 8 minutes.
Rotate and switch the baking sheets as necessary for

even baking.
Allow the cookies to cool
for a minute on the baking
sheets then transfer, using
a spatula, to a cooling rack
and allow to cool completely. Store the cookies in an
airtight container.

Cinnamon Sugar:
1 cup sugar
1 tablespoon cinnamon
Combine the ingredients and store in an airtight
container.

.
Nutrition information
per serving: 306 calories;
140 calories from fat; 16 g
fat (10 g saturated; 1 g trans
fats); 58 mg cholesterol; 87
mg sodium; 39 g carbohydrate; 1 g fiber; 22 g sugar;
3 g protein.

.
This article was provided
to The Associated Press by
The Culinary Institute of
America in Hyde Park, New
York. This recipe also can be
found in The Culinary Institute of America’s cookbook,
“Cookies At Home.”


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