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The Secret To Savory Not-Too-Sweet Snickerdoodles Your Tastebuds Will Die For
Look at that magnificent golden brown!
Quick question about your personal taste
How sweet do you like your cookies?
What kind of cookie-lover are you?
Not all palates are the same. Cookie lovin'-people come in all forms, and some like their cookies sweeter than a pineapple covered in sugar. Others like a more savory or buttery kind of cookie. The great thing is that no one's right or wrong. This particular post is for the cookie lovin' folks who like a more savory cookie. So let's dive right in!
Preparation and Cook Time
Ingredients for Cookies and Coating
- 2 1/2 cups All Purpose Flour (I use Gold Medal Unbleached)
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 cup (2 sticks) Unsalted Butter, Room Temperature
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs
- 1/2 teaspoon Vanilla Extract
- 1 1/2 tablespoons Ground Cinnamon, For the Coating
- 1/4 cup Granulated Sugar, For the Coating
The Super Secret Technique!!!
This is the super secret technique I was telling you about at the beginning of the article. Are you ready? Only put in half the sugar. That's the secret way to make your snickerdoodles savory and tart. They won't be too sweet but they'll still get a burst of sweetness from the sugar and cinnamon coating. You can add a pinch more cream of tartar or baking soda to make them extra fluffy as well. The dough will probably have to chill longer because some of the dry ingredient is missing but it's well worth it. Every time I take out half the sugar, these cookies get RAVE reviews from friends and family. Give it a shot, I promise you won't be disappointed.
- Whisk the flour, salt, cream of tartar, and baking soda together in a bowl and set aside.
- With either a hand-held or stand mixer, beat butter, sugar and vanilla together on medium speed for 3-4 minutes or until light and fluffy.
- After wet mixture is made, reduce mixer speed to low and add 1 egg at a time, beating well so that mixture is completely blended.
- Scrape the sides and bottom of the bowl to get debris. Mix bowl of dry ingredients slowly until entire mixture becomes a perfect doughy blend.
- Cover with plastic wrap or remove dough and put it in its own plastic wrap. Put it in the fridge to chill for 30 minutes. You can also chill it for up to 3 days. If you're a big preparation nut, you can even freeze the dough for a later holiday or party.
Vote on your favorite texture!
Do you like soft chewy cookies or hard crunchy ones?
Time To Make The Coating and Start Rolling
Preheat the oven to 400 degrees F. Take the 1 1/2 tablespoons of ground cinnamon and whisk it together with the 1/4 cup of granulated sugar to make the coating. Break off pieces of the chilled dough lump and form them into 1/2 to 1 inch balls. Roll the dough balls in the coating mixture until they are fully covered. You can alter the cinnamon and sugar ratio if you want to make a different kind of coating to suit your personal tastes. Place the dough balls about 2 inches apart on a baking sheet.
Baking Time: A Second Super Secret Technique
I am going to share with you, another of my super secret techniques for the perfect snickerdoodle. By now, your oven is preheated to 400 degrees F. Your dough balls are evenly spaced on the baking sheet and ready to go. The recipe recommends that you bake the cookies for 10 minutes. Here's the secret: for a super soft, chewy and melty snickerdoodle, only bake them for 9 to 9 1/2 minutes. They will be so soft and so luxurious, it will almost be unbearable.
Ideally, they should be spaced out like this:
But it's totally okay if they look like this:
If you followed my super secret technique, then your cookies have half the sugar they normally would have. This cuts their calories down a bit. Don't worry too much about the butter content, because fat is much better for you than sugar is. Still, have treats in moderation but enjoy the living tar out of these babies!