The way you measure your flour is key in this iconic cookie recipe. In Food Network Kitchens, we spoon flour into the measuring cup and level it off with a knife. We find this to be a more accurate way to measure than scooping.
Directions for: Food Network Kitchen's Snickerdoodles
Ingredients
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
Fine salt
14 Tbsp unsalted butter, melted and cooled slightly
1 cups granulated sugar
cup packed light brown sugar
1 large egg
4 tsp ground cinnamon
Directions
1. Adjust oven rack to the middle position and preheat oven to 400F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
2. Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
3. Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
4. Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
5. Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2013 Television Food Network, G.P. All rights reserved
See more: Bake, Cookies, Dessert, Snack