While I’m all for keeping traditions, sometimes it’s fun to take something basic and switch it up. The first time I made these caramelesque snickerdoodles it was due to a lack of white sugar, but ever since that fortunate accident I’ve preferred to make them with a mix of sugars. As an added bonus it also enhances the cinnamon flavors, kicking things up a notch in that respect as well. The inspiration for this recipe came from the Joy of Cooking, but not the 75th edition which has a different flour:butter ratio.
1 cup unsalted butter, softened
1 cup white sugar
1/2 cup brown sugar
2 3/4 flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tbsp white sugar
1/2 tbsp brown sugar
2 tsp. cinnamon
- In a large bowl cream together the butter and the sugars. Mix until creamy then beat in the eggs, one at a time.
- In a separate bown sift together the flour, cream of tarter, salt, and baking soda. Slowly add the dry ingredients to the buttery egg mixture.
- Preheat oven to 375
- In a small bown mix together the topping ingredients - white sugar, brown sugar, and cinnamon.
- Roll the dough into walnut size balls and then roll the balls in the sugar cinnamon mixture. Place on a cookie sheet with plenty of room between the cookies. Bake for 12-14 minutes then remove to a cooling rack, and attempt to let them cool before eating!
I don’t make these cookies very often, mostly because we tend to eat the entire batch within the first few days. I tend to split the batch up with cooking temperatures as well, since I like mine just this side of baked while Joe prefers his on the crunchy side. At some point I also want to give this brown sugar variation a try with brown butter and see if I can further enhance the caramel taste of these cinnamon goodies. Sometimes making a mistake results in a disaster but sometimes it turns out very tasty indeed!!!