The following is a recipe for the yummiest snickerdoodle in the world, perfect for shipping ground long distances. If you are packaging them for the mail, wrap two cookies back to back with foil. Put the foil wrapped cookies in a large zip-lock bag. Put the zip-lock bag in a metal cookie tin. And, viola!
Makes: 30
Prep time: 20 minutes
Bake time: 10 minutes
You need:
2 non-stick cookie sheet pans
2 large mixing bowls
1 hand held electric mixer
1/2 teaspoon vanilla extract
1 cup unsalted butter
1 1/2 cup white sugar
2 large eggs
2 3/4 cup unbleached flour
3 teaspoon baking powder
1/4 teaspoon kosher salt
Sugar mixture:
3 tablespoon white sugar
2 teaspoon ground cinnamon
1 teaspoon ginger powder
Note: Make sure to set out your eggs and butter for about 20 minutes before you start the cookies. When you start mixing, remember to do it as thoroughly as possible. The secret to good cookies is very well mixed ingredients.
Steps:
1. Preheat oven to 350F
2. Sugar mixture: Mix your white sugar, cinnamon, and ginger powder in a small bowl. Set it aside, it will be used later.
3. Dry ingredients: Combine flour, baking powder, and salt in one mixing bowl
4. Butter mixture: In another big mixing bowl combine butter, white sugar, eggs, and vanilla. Mix very well.
5. Carefully combine a cup of dry ingredients into the butter mixture bowl. Mix well. Repeat step until dry ingredients and butter mixture are combined.
6. Put your dough and ungreased cookie sheets in the fridge for 10 minutes.
7. After the dough is chilled, scoop 1 inch globs of dough into your sugar mixture. Cover the globs completely, then line them up on the chilled sheet. Don't let your dough get too soft, if it does go ahead and bake one batch of cookies first.
8. Bake for 10 minutes. Chill the rest of your cookie dough. Remove your baking pan immediately after 10 minutes.
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