Mix anything with cinnamon and I am a fool for it, but especially in snickerdoodles! My snickerdoodles are made with whole wheat flour and a dash of lemon zest, they always turn out extremely light too. Give this recipe a try next time you want a delight to bite. Corny I know, but how could I resist such a clever endeavor.
Apparently, snickerdoodles are of German origin and it was a first time for each Greek friend that I shared the new cookie with. Everyone here was amazed how soft and chewy the “cookie” was because when you say cookie in Greece, they assume you mean “biscuit” which is always a hard, crunchy, British-style cookie that I have never been fond of eating — even with tea.
Snickerdoodle Cookie Recipe: Makes 2 – 2 1/2 dozen cookies
1 1/2 cups AP flour
1 1/4 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter, room temp
1 – 1 1/2 cups sugar, white or raw sugar 2 eggs, large and lightly beaten 2 tsp. vanilla 1 tsp. cinnamon 1 tsp. fresh lemon zest cinnamon and sugar mixed to roll cookie balls
Sift dry ingredients together. Cream butter and sugar until very light and fluffy, then slowly add eggs. Stir in vanilla and lemon zest. Use a sifter or a fine colander to dust the dry mix over the batter. Gently fold until the batter is throughly mixed but be careful not to over stir. Refrigerate, only if needed, to slightly harden so that the batter can be scooped into a small or large ball and then rolled into the sugar mix. Bake in a preheated oven of 350° for 8-10 minutes, being very careful not to over or under bake. It is even worth testing one or two cookie to find the exact time of your oven! You want them to be slightly golden on the edges, then remove from oven, set for 1 minute and transfer to cooling rack. The cookies and batter freeze and thaw very well!
*The above pictures include extra large snickerdoodles, perfect for sharing.