Snickerdoodles are a New England favorite, but the exact origin of the cookie seems to be a mystery. The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which mea…
What you'll need
Ingredients
2 1/2 cups flour
1 Tablespoon baking powder (or 2 tsp. cream of tartar and 1 tsp. soda)
½ tsp freshly grated nutmeg
½ tsp. salt
1 ½ cups sugar
2 sticks unsalted butter, room temperature
1 tsp vanilla
2 eggs, at room temperature
Coating
4 tablespoons sugar
1 tablespoon cinnamon
The method
Directions
01
Preheat the oven to 375 degrees. Line 3 or 4 cookie sheets with parchment paper.
02
Sift flour, baking powder, nutmeg and salt in a medium bowl and set aside
03
Combine the coating ingredients in small bowl and set aside.
04
Beat sugar, butter and vanilla on medium speed for 1 minute.
05
Add eggs and beat until blended, about 30 seconds.
06
Add half the flour mixture and beat on low for 10 seconds.
07
Scrape bowl down and add remaining flour and blend on low speed for about 25 seconds.
08
Measure out generous tablespoons and quickly roll them into balls with your hands.
09
Roll balls in cinnamon-sugar mixture and place on cookie sheets about 2 inches apart.
10
Bake until the centers have risen and slightly cracked, 10-12 minutes. Cool cookies on the baking sheet. Store in airtight container or freeze for up to 2 weeks.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Classic Snickerdoodles
Prep
Cook
Yield
Snickerdoodles are a New England favorite, but the exact origin of the cookie seems to be a mystery. The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which mea…
Ingredients
2 1/2 cups flour
1 Tablespoon baking powder (or 2 tsp. cream of tartar and 1 tsp. soda)
½ tsp freshly grated nutmeg
½ tsp. salt
1 ½ cups sugar
2 sticks unsalted butter, room temperature
1 tsp vanilla
2 eggs, at room temperature
Coating
4 tablespoons sugar
1 tablespoon cinnamon
Cook Like James · The method
Directions
1
Preheat the oven to 375 degrees. Line 3 or 4 cookie sheets with parchment paper.
2
Sift flour, baking powder, nutmeg and salt in a medium bowl and set aside
3
Combine the coating ingredients in small bowl and set aside.
4
Beat sugar, butter and vanilla on medium speed for 1 minute.
5
Add eggs and beat until blended, about 30 seconds.
6
Add half the flour mixture and beat on low for 10 seconds.
7
Scrape bowl down and add remaining flour and blend on low speed for about 25 seconds.
8
Measure out generous tablespoons and quickly roll them into balls with your hands.
9
Roll balls in cinnamon-sugar mixture and place on cookie sheets about 2 inches apart.
10
Bake until the centers have risen and slightly cracked, 10-12 minutes. Cool cookies on the baking sheet. Store in airtight container or freeze for up to 2 weeks.
11
Freshly grated nutmeg makes all the difference…
Cook Like James
Classic Snickerdoodles
Prep
Cook
Yield
Snickerdoodles are a New England favorite, but the exact origin of the cookie seems to be a mystery. The Joy of Cooking claims that Snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which mea…
Ingredients
2 1/2 cups flour
1 Tablespoon baking powder (or 2 tsp. cream of tartar and 1 tsp. soda)
½ tsp freshly grated nutmeg
½ tsp. salt
1 ½ cups sugar
2 sticks unsalted butter, room temperature
1 tsp vanilla
2 eggs, at room temperature
Coating
4 tablespoons sugar
1 tablespoon cinnamon
Directions
1
Preheat the oven to 375 degrees. Line 3 or 4 cookie sheets with parchment paper.
2
Sift flour, baking powder, nutmeg and salt in a medium bowl and set aside
3
Combine the coating ingredients in small bowl and set aside.
4
Beat sugar, butter and vanilla on medium speed for 1 minute.
5
Add eggs and beat until blended, about 30 seconds.
6
Add half the flour mixture and beat on low for 10 seconds.
7
Scrape bowl down and add remaining flour and blend on low speed for about 25 seconds.
8
Measure out generous tablespoons and quickly roll them into balls with your hands.
9
Roll balls in cinnamon-sugar mixture and place on cookie sheets about 2 inches apart.
10
Bake until the centers have risen and slightly cracked, 10-12 minutes. Cool cookies on the baking sheet. Store in airtight container or freeze for up to 2 weeks.
