Saturday, June 26, 2010

Sugardoodles



It's a sugar cookie. No, it's a snickerdoodle. It's neither! It's both!

It's a sugardoodle!

I've been making these for a long time now, and I've been holding out on you. Grown-ups can be so cruel.

What these cookies are (besides one of my favorite cookies, ever) is a sugar cookie/snickerdoodle hybrid (I guess you already sussed that one out, huh?). And it's really so good, if I haven't already told you that. My memory fails.

They're really good. Sugary but not too sweet, cinnamon-y without being overbearing, just crisp enough around the edges and soft and chewy inside.

They're really good. You should make them.


Sugardoodles
(makes about 4 dozen)

1 1/3 c unsalted  butter
1 1/2 c  sugar
2 eggs
2 tsp vanilla extract
3 1/2 c flour
2 tsp baking powder
1 tsp salt

3 Tbsp sugar
1 Tbsp cinnamon

Preheat you oven to 350 degrees (f) and parchment a baking sheet(s).

Cream the butter and sugar until light and fluffy (about 5 minutes). Add the eggs one at a time, incorporating each one well before adding the next. Mix in vanilla. Sift the flour, baking powder, and salt together, then mix with the wet ingredients. In a separate, smaller bowl, mix together the 3 Tbsp of sugar and cinnamon.

Measure out 1 1/2 tablespoons of dough, roll into the cinnamon/sugar mixture, place on baking sheet and bake 10-12 minutes. Remove from the oven and allow to set on sheet for a minute before removing to a wire rack to cool.

These will stay soft and chewy and perfect for about 5 days in an airtight container of some sort. They'll keep much longer, but won't taste as good after 5 days.

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