Makes about 30 cookies Snickerdoodles, for the uninitiated, are basically sugar cookies that get a dusting of cinnamon-sugar before baking. If you’re making these to use them in Ricanelas Ice Cream, try baking them just a bit darker than you normally would. This helps ensure they stay crunchy once mixed into the ice cream.
CHILLING AND COOLING TIME: At least 2 hours or up to overnight
SHELF LIFE: 5 days
INGREDIENTS
- 2 cups (9 ounces) unbleached all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (8 ounces) unsalted butter, at room temperature
- 1½ cups sugar
- 2 large eggs
- 1 tablespoon ground cinnamon
- ¼ cup sugar
INSTRUCTIONS
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt and set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the butter and 1½ cups sugar. Mix on medium-high speed until lightened in color and fluffy, about 2 minutes. Scrape down the bowl. With the motor running, add the eggs one at a time, completely mixing in each egg in before adding the next. Scrape down the sides of the bowl, add the flour mixture, and mix on low speed just until the dough comes together, about 30 seconds.
- Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hours or up to overnight.
- When you’re ready to bake, position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick mats. In a small bowl, mix the cinnamon and ¼ cup of sugar. Scoop up 2 tablespoons of dough (we use a 1-ounce ice cream scoop) and form the dough into a ball. Repeat until all the dough has been shaped. Toss the dough balls in the cinnamon-sugar mixture and space them at least 3 inches apart on the baking sheets (they spread a lot during baking).
- Bake for 5 minutes, then rotate the baking sheets top to bottom and front to back. Continue to bake until the cookies are golden brown on the edges, 7 to 9 minutes longer. (If you plan to use a few in the Ricanelas Ice Cream, bake them until golden brown in the center, 2 minutes extra.) Let cool for 5 minutes on the baking sheets, then transfer to a cooling rack. Bake the remaining dough balls. Let cool completely. Store in an airtight container.
