My mom used to make these cookies for me.  I would come to see her on weekends and there they would be bagged up for me to take home after i would visit her.  For those of you that don’t know my father had custody of me after i turned eight years old.  My mother was mentally ill and couldn’t handle me and considered putting me up for foster care, clearly she wasn’t in the right state of mine, but my father caught word anyway and two years of court battles later i was living with my father.  Anyways I love these cookies, but i unfortunately i never received her step by step so here I am about to start a journey of my life.  To find my mothers Snickerdoodle cookie recipe.  The perfect recipe that enforces all those good memories of hoarding these cookies from my dad etc..  So tonight, while the kids are asleep I shall be attempting my first recipe for these lovely little sugar discs.

Snickerdoodles:  In a large bowl whisk together the flour, salt, and baking powder. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 
Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 – 14 days.
Makes about 6 dozen cookies.
Sources:
Kimball, Christopher. The Dessert Bible. Little, Brown, and Company, New York: 2000.
King Arthur Flour Company, Inc. The King Arthur Flour Cookie Companion. The Countryman Press. Woodstock: 2004.
Medrich, Alice. Alice Medrich’s Cookies and Brownies. Warner Books, Inc. New York: 1999.
Wilson, Dede. A Baker’s Field Guide to Christmas Cookies. The Harvard Common Press. Boston: 2003.

Snickerdoodles:

2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Coating:
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon

Read more: http://www.joyofbaking.com/Snickerdoodles.html#ixzz16YBldCmu

So wish me luck, i would love it if this was the recipe, i figured the “joy of cooking” would be her book of choice. 

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6 Comments

  1. Mmmmm, I have the same memories of those cookies! My mom still puts them in baggies for me to take home too! Good luck with the search, I’ve got a fantastic recipe for you to try if this one doesn’t work out, just let me know! Good luck with them!

  2. Oooh, knowing you, I am sure it would turn out perfect! 🙂

  3. A quest! We should have shields n stuff…I will carry the golden bowls and spatulas!

    This will be a wonderful way to honor was was healthy in your your mother and what is always special between a mother and her daughter. I look forward to watching you discover them

  4. I LOVE snickerdoodles! I can just smell them baking fresh right now! I’ve got to figure out how to make them gluten free and egg free this year!

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