Snickerdoodles

Who doesn’t like cinnamon-sugar shortbread? Any Hungry Physicists making these should be warned – people will ask you to make them constantly. This recipe is great for working with Little Lab Partners, too!  (even those lab partners who can’t seem to follow instructions and lose track of the number of drops of potassium permanganate they titrated into your solution, ruining the lab you spent hours preparing…. Deep breaths… those days are behind you…).

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Snickerdoodles

Course Cookies, Dessert, Snack

Cuisine Multicultural

Keyword cinnamon, cookies, snickerdoodles, sugar

Prep Time 40 minutes

Cook Time 45 minutes

Total Time 1 hour 25 minutes

Author The Hungry Physicist (hungryphysicist.com)

Ingredients

Cookies

• 1 1/2 C Sugar
• 1 C Butter (room temperature)
• 1 Tsp Vanilla
• 2 Eggs
• 2 3/4 C Flour
• 1 Tsp Cream of Tartar
• 1 Tsp Baking Soda
• 1/4 Tsp Salt

Coating

• 2 1/2 Tsp Cinnamon
• 1/4 C Sugar

Instructions

Coating

• In the small bowl combine sugar and cinnamon, and set aside.
  

Cookie

• Preheat oven to 400° F with cooking stone inside (if in use).
  
• In a large bowl, beat butter and sugar with an electric mixer until well creamed.
  
• In a medium bowl mix the flour, baking soda, cream of tartar, and salt.
• Beat flour mixture into the butter mixture in small additions.
• Spoon about 1/2 Tbsp of batter into your hand, or the hands of Little Lab Partners, and mold into a ball.
• Put dough balls into the cinnamon sugar mixture and coat well, place on plate when finished.
• Repeat the last two steps until the batter is used up.
  
• Remove cooking stone from the oven and place coated dough balls on it, about an inch apart. Do not flatten. Bake for 8-10 minutes.

Notes

Source: 1993, Pilsbury: The Complete Book of Baking, The Penguin Group, New York, 512 p. (modified)

Hungry Physicists making these cookies will be instant heroes among those who partake, and among any Little Lab Partners who remain.  A quick note regarding how to store the final product – if you find they are too hard/dry after a day or two, store them in an airtight container with a slice of white bread.  The cookies absorb moisture from the bread and get soft!

Although the shortbread cookies itself is good enough, this cookie pops with the cinnamon-sugar coating.  Other sources may have different recipes for such coating, but the ratio in this recipe is superb.