snickerdoodle cookies

In keeping with our recent holiday theme I thought another cookie recipe would be a nice idea. Cookies are quick, easy to make, have a million variations, and everyone loves them. It’s no surprise they’re a holiday staple, and having a wide variety of solid recipes makes the holidays that much easier to navigate. Today we’re going to make snickerdoodle cookies. Although there’s some debate about where these originated (the consensus is that they are from either the U.S. or Germany or both) today they are most popular in the United States and relatively unknown elsewhere. Hopefully the global DFK fan base can change that!

recipe notes
step-by-step method
recipe card

A snickerdoodle is really just a variation of a classic sugar cookie, and instead of rolling the dough in sugar before baking, the cookies are rolled in cinnamon. Any of you who have followed this blog know by now that I like to put my own small twists on my recipes, especially classic ones. Instead of rolling our cookies in cinnamon, we’re going to add cinnamon to the dough and roll them in turbinado sugar to create a sort of hybrid super-snickerdoodle. Oh and no one really knows where the name comes from. Some people site an old German word schneckenudel which translates to snail noodles – and obvious choice for a cinnamon cookie. Others think it may have just been a made up word created for some buzz when the cookie was first invented.

recipe notes

Like so many other recipes, the difference between making these at home v. a professional kitchen are pretty stark. If you make these at work in a good convection oven, 350F/176C is the right temp., 10min. is the right time, and I don’t press the cookies down. At home, you may want to adjust the heat and time a bit and I always pre flatten the cookies a bit before baking (assuming the dough is cold and not room temp.).

As usual, I haven’t included a yield because as usual, a yield is totally arbitrary depending on the size and shape of in this case, cookies. If you use a #16 scoop (which gives you a 3” cookie) you should get about 15 cookies with this recipe.

I feel like the sugar granules of turbinado sugar are a little large for this recipe, so I briefly pulsed the sugar in my food processor to break the sugar down to a smaller size – more similar to granulated sugar – before rolling the dough in it.

I rest this cookie dough overnight just like all of my others, but I wait to roll it in sugar until I’m ready to bake them.

snickerdoodle cookies

261g butter unsalted
160g sugar
87g powdered sugar
9g vanilla extract
134g whole eggs
435g all-purpose flour
6g baking powder
3g salt
5g cinnamon
turbinado sugar as needed

Bring the butter and whole eggs to room temp. before getting started.

Combine and sift the dry ingredients and reserve them to use later.

Combine the butter, sugar, salt, vanilla extract, powdered sugar and cinnamon in a stand mixing bowl with a paddle attachment.

Mix the ingredients until they’re well incorporated and smooth.

Add the whole eggs and mix until they’re fully emulsified into the butter mixture.

Add the sifted dry ingredients and mix until the dough is just combined.

Portion the dough using an ice cream disher. I like to use a #16 for 3” cookies.

Wrap the dough with plastic wrap and let it rest in the cooler for a minimum of 4 hours up to overnight.

Before baking, roll the dough in turbinado sugar. If I’m using a brand of turbinado that has a particularly large crystal, I may briefly pulse the sugar in a food processor before rolling. If you’re baking at home, press the cookies down before baking.

Bake the cookies at 350F/176C for 10min. on a double sheet pan lined with parchment paper or a non-stick baking mat. Rotate the cookies in the oven halfway through baking.

Another solid holiday recipe has now been added to your inventory. Level up!

Cheers – Chef Scott

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snickerdoodle cookies

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Ingredients

• 261 g butter unsalted
• 160 g sugar
• 87 g powdered sugar
• 9 g vanilla extract
• 134 g whole eggs
• 435 g All-purpose flour
• 6 g baking powder
• 3 g salt
• 5 g cinnamon
• turbinado sugar as needed

Servings:

Units:MetricUS Imperial

Instructions

1. Bring the butter and whole eggs to room temp. before getting started.
2. Pulse the turbinado sugar in a food processor until it is ground as fine as granulated sugar. Reserve to use later.
3. Combine and sift the dry ingredients and reserve them to use later.
4. Combine the butter, sugar, salt, vanilla extract, powdered sugar and cinnamon in a stand mixing bowl with a paddle attachment.
5. Mix the ingredients until they’re well incorporated and smooth.
6. Add the whole eggs and mix until they’re fully emulsified into the butter mixture.
7. Add the sifted dry ingredients and mix until the dough is just combined.
8. Portion the dough using an ice cream disher. A #16 scoop will yield 3" cookies.
9. Wrap the dough with plastic wrap and let it rest in the cooler for a minimum of 4 hours up to overnight.
10. Before baking, roll the dough in turbinado sugar. If baking the cookies in a home oven, pre-flatten the cookie dough.
11. Bake the cookies at 350F/176C for 10min. on a double sheet pan lined with parchment paper or a non-stick baking mat. Rotate the cookies in the oven halfway through baking.

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