Baking Recipes: Snickerdoodle Cookies Filled with Nostalgia

Tasting this snickerdoodle cookie made me nostalgic for max sticks.


I'm not sure what your elementary school lunch experience was, but mine was a nice mix of hot lunch and taking lunch from home. 


My mother was an excellent baker and parked legendary lunches, but something I'll never forget is getting a cookie card with my hot lunch and redeeming a slightly warm and soft snickerdoodle cookie.


When I took a bite of these cookies I just made, I was instantly back in my school uniform, waiting for the lunch lady to give me the cookie after swapping the card. 



I'd get to the lunch table and eat the cookie first every time — something I can see myself doing with this cookie too. 


Ingredients 


This recipe was from Stella Park's Bravetart cookbook, something I think everyone should buy if they want to get good at baking. This is where I got my cookie flour breakthrough, where she specifies to use Gold Medal brand all-purpose bleached flour. It made all the difference in the world.



The original ratio produces about 13 cookies according to the cookbook, but I wanted to take these to the office in addition to having enough to share with my fiancée and the rest of my family.


Cookies:


  • 2 ⅓ cups or 10 ½ ounces of all-purpose flour (Gold Medal or something similar is best)

  • 1 stick or 4 ounces of unsalted butter that is pliable but not cool

  • ½ cup or 3 ½ ounces of refined or virgin coconut oil that is solid but creamy 

  • 1 ½ cup or 10 ½ ounces of sugar

  • 1 ¼ teaspoons of kosher salt

  • 1 teaspoon of baking powder

  • ⅛ teaspoon of grated nutmeg

  • 1 tablespoon of vanilla extract

  • 1 large egg, cold from the fridge


Cinnamon-Sugar Dusting:


  • ¼ cup or 2 ounces of sugar

  • 2 teaspoons of ground cinnamon, or to taste

  • 2 teaspoons of grated cinnamon, or to taste


Making to Dough


So… this was super easy to make if I am being honest. Typically I cream together butter, sugars, eggs, etc but this time, the creaming process was more of a heavy mixing of pretty much all the ingredients except the flour.



In a big bowl (a really REALLY big bowl if you are tripling the recipe like I did) mix your butter, coconut oil, sugar, salt, baking powder, and vanilla until it is light fluffy. This will take about 5 minutes, depending on how good you are at scraping down the bowl's sides. 



When properly fluffed, add the egg (one at a time if doubling) and incorporate until the mixture is smooth. This is where you add the flour (and possibly switch bowls to something bigger if you didn't think ahead like me). Mix it until it forms a stiff dough, and all powderiness of the flour is incorporated entirely. 



Shaping and Baking


This was hands down one of the easiest and most fun cookies to shape and bake. Unlike other recipes I have tried, this one didn't call for the dough to be chilled — so I didn't need to wait for that to happen and could bake immediately.



I have a cookie dough scoop, which made this process even easier, but this is where the snickerdoodle gets its cinnamon-sugar dusting that is extremely important to this process.



Scoop or portion out the dough into a ¼ to ⅔ cup ball that you roll in your hands. Once the balls are made, you gently roll them in your cinnamon-sugar dusting until completely coated.


When coated, place on your cookie sheet and then press the top down, so the circle becomes a ½ inch disc of deliciousness. When pressed down, add the additional cinnamon-sugar to the top of the cookie and put it into a preheated 400-degree oven.



These cookies bake interestingly. 


For the first six minutes, they bake at 400-degrees to set the cookie's shape. After that, you rotate them and let them bake for an additional six to eight minutes at 350-degrees until they are firm on the edges and puffy in the middle.



You don't want to overbake these, because the soft texture and consistency make a snickerdoodle so good, in my opinion. The first batch I put in for six minutes and felt they were juuuuuust a little too soft, so for the next two, I let them sit the extra two minutes, and that did the trick.



These cookies with some milk or a scoop of ice cream are undefeated — or you could eat them fourth-grade style as I did back in the day and chase it with some max sticks and a small carton of whole milk.

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