These turned out extremely tasty, but very flat. Possible culprits:
- Flour. As in, not enough flour. I've been suspecting this as the cause of my recent flat-cookie syndrome, so I've started measuring by weight instead of volume (1 cup of flour = 4.41 oz). I now suspect that modern recipes may be intentionally under-doing it on the flour with the thinking that modern home bakers measure by scooping into a compacted bag of flour. Next time I make these, I'll add an extra two ounces of flour and see what happens.
- Warm dough. Next time, I'll refrigerate half the dough for a few hours before baking to compare.
Despite the flatness, a lot of things aren't wrong about these cookies: not too sweet, not overpoweringly cinnamon-y, not tough, not cakey, not dry. They're chewy with a little crunch on the edges, full of buttery flavor, and generally delicious. Recipe after the break.
Snickerdoodles
Adapted from recipe posted on Smitten Kitchen.
12.25 oz all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 sticks butter, at room temperature
10.6 oz sugar
2 large eggs (3.4 oz)
1.5 tsp vanilla
2 Tb ground cinnamon
2.75 oz sugar
Preheat oven to 400° and line two baking sheets with parchment paper.
Combine flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside. Cream butter and sugar until light and fluffy. Add eggs and vanilla and mix until smooth. Mix in dry ingredients until thoroughly combined. Combine cinnamon and sugar in a small bowl. Form dough into one-inch balls, roll in cinnamon sugar, and place on baking sheet, two inches apart. Bake approximately 10 minutes, rotating the baking sheet half way through. The cookies should start to crack, but they won't brown. Cool on baking sheet until set enough to transfer to a wire rack.
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