A snickerdoodle is just a sugar cookie with some twists. Twist #1: Cream of tartar is used as the leavening agent. (I don't really know why. I've done some research, but nothing really says that the cream of tartar is an absolute must. I think it would be fine to use 1/2 teaspoon in total of baking soda if you didn't have or didn't want to use the cream of tartar in this recipe.) Twist #2: The dough balls are rolled in cinnamon sugar before baking.
For my Oatmeal Snickerdoodles, though, I did some more twisting:
Twist #3: In addition to the cinnamon sugar coating, I put cinnamon in the creamables and dry ingredients.
And then I made another twist for this version:
Twist #4: I use creamy peanut butter in the creamables and ground-up peanut butter Cap'n Crunch cereal in the dry ingredients. This is the best way to get big peanut butter flavor.
After rolling the dough balls in the cinnamon sugar, smoosh them with a fork a little to flatten them before baking and to give them a nice little finishing touch.
Makes 2 1/2 dozen cookies. (To see this recipe in process, check out Picturing Peanut Butter Snickerdoodles.)
|1 stick butter
3/4 cup white sugar
2/3 cup peanut butter
1/2 teaspoon cinnamon
2 tablespons milk
1 tablespoon vanilla
|1 cup finely ground peanut butter Cap'n Crunch cereai
3/4 cup finely ground oatmeal.
3/4 cup flour
1 1/2 teaspoons cinnamon
1 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- In another small bowl, mix the coating ingredients together.
- Shape dough into balls—about 2 tablespoons each.
- Roll the dough balls in the cinnamon sugar coating.
- Place the sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Using a fork, smoosh the dough balls down a little to flatten them.
- Bake at 350º for 10-12 minutes or until the edges of the cookies are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.