Posted by: Jonjon | January 6, 2009

Cookies – SnickerDoodles III 9.3/10




Cookies – SnickerDoodles III 9.3/10

07/01/2009

http://allrecipes.com/Recipe/Snickerdoodles-III/Detail.aspx

INGREDIENTS (Nutrition)
• 1/4 cup and 2 tablespoons white sugar 75g
• 2 tablespoons butter, softened 30g
• 1/4 teaspoon vanilla extract 1ml
• 1/2 eggs
• 2/3 cup and 1 teaspoon all-purpose flour 85h
• 1/4 teaspoon cream of tartar 0.8g
• 1/8 teaspoon baking soda 0.6g
• 1/8 teaspoon salt 0.4g
• 1-1/2 teaspoons white sugar 6g
• 1/2 teaspoon ground cinnamon 1g

Changed
As adviced by other people, I used 50% brown sugar and 50% white sugar.

Conclusion
This was the best tasting cooking I’ve ever tasted. The taste began with a crunch of the outside crust carrying the cinnamon and sugar coating. As it dissolves, the sugar/egg/butter/flour mixture dissolves in your mouth with the cinnamon to create a delicious tasting syrup. Everything was well balanced.
Next time however, instead of making my snickerdoodles so flat, I will make it a bit thicker. I had read other people’s reviews on this recipe and they complained that their snickerdoodles weren’t spreading so they pushed it down, I followed the advice but I think I should have used more dough and pushed it down a bit. The dough doesn’t rise, or it should have? I left my snickerdoodles in the oven 3 minutes too long and it came out with some burnt and some dry. I think if I had taken it out at exactly the time the recipe asked for, it would have been perfect, a bit crusty on the outside and soft on the inside rather than turning into a cookie.

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 dozen.
1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets

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