Snickerdoodles Come to Russia


I’ve been wanting to make Snickerdoodles for a while, but I couldn’t find a recipe that didn’t use shortening or cream of tarter (you can’t buy either of those here).  Then I found out you could substitute cream of tater with vinegar and saw this recipe.  Bridget really likes all butter snickerdoodles better-I had to try them and try out the vinegar substitution (which just sounds wrong-vinegar in cookies?).

Here’s the recipe as I made it:

2¼ cups (11¼ ounces) unbleached all-purpose flour
4 teaspoon vinegar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened but still cool
1½ cups (10½ ounces) granulated sugar, plus 3 tablespoon for rolling dough
2 large eggs
1 tablespoon ground cinnamon, for rolling dough

1. Preheat the oven to 400ºF.  In a medium bowl, whisk together the flour, baking soda and salt; set aside.  With an electric mixer, cream the butter and 1½ cups sugar on medium speed until well combined, 1 to 1½ minutes.  Scrape down the sides of the bowl, add the eggs, and beat again until combined, about 30 seconds.  Add in the dry ingredients and beat at low speed until just combined, about 20 seconds. Then add the vinegar and mix well for another 20 seconds.

2. In a small, shallow bowl, combine the 3 tablespoons sugar and the cinnamon for rolling the dough.  Stir or shake well to combine.  Working with a heaping tablespoon of dough each time, roll the dough into 1½-inch balls.  (I used my small scoop-worked great) Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart.  Use a drinking glass with a flat bottom to gently flatten the dough balls to ¾-inch thickness (butter the bottom of the glass before starting, and dip it in sugar between cookies if it begins to stick).

3. Bake until the edges of the cookies are beginning to set and the center are soft and puffy, 9-11 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.  Let the cookies cool on the baking sheets 2-3 minutes before transferring them to a wire rack to cool completely.


One thought on “Snickerdoodles Come to Russia

  1. Pingback: Recent Cooking News & Sour Cream Chicken Enchiladas « Cooking Devushki

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s