Tuesday, May 29, 2012

Snickerdoodle Sprials

I was restless, so what did I do? I baked something.  Why not take a classic cookie and give it a new twist? Well, not really a twist, just a fun shape.  Snickerdoodles are one of Ween's favorite cookies, but not one of mine, I'm not really a fan of cakey cookies.  But turning the cookie into a spiral makes it not cakey, and just as delicious.  It's really easy to turn any cookie into a spiral so I knew this wouldn't be hard to do.  I made the dough and chilled it so the dough could firm up.  I rolled it out and covered the top with the cinnamon-sugar mixture.  This was my biggest fear, that the cinnamon-sugar mixture wouldn't stay put.  I started to roll it up and the filling was staying put, relief came over me.  Once all rolled up and wrapped into plastic wrap, into the fridge it went to chill some more.  Then it was time for the real test, to see how it looked when I cut into each one.  I sliced away and was very happy with what I saw.  And don't worry if they aren't perfectly in a circle shape, before you cut the roll, round the edges as best you can and then slice.  The dough will puff out and make a circle while baking. 

so pretty
So if you aren't a fan of cakey cookies, try this cookie out. 

Snickerdoodle Spirals
makes about 50 cookies

2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
4 tbsp sugar
4 tsp cinnamon

  1. Sift together flour, baking soda and salt into a small bowl.  Put butter and sugar into a large bowl and beat on medium speed until pale and fluffy, about 3 minutes.  Mix in eggs.  Reduce speed to low; gradually add in flour mixture.  Cover bowl and chill for 30 minutes.
  2. Stir together sugar and cinnamon in a small bowl; set aside.  Flour work surface and roll dough into a large square 1/4" thick.  Cover the entire top of dough with cinnamon-sugar mixture.  Take edge furthest away from you and carefully roll dough on top of itself towards you.  Once dough is completely rolled, roll the log of dough back and forth to seal the edges.  Cut dough in half and wrap each half tightly in plastic wrap.  Chill for at least 1 hour. 
  3. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or Silpats.  Cut dough into slices 1/4" thick and space 1" apart on prepared cookie sheets.  Bake, rotating halfway through, 10 minutes, or until edges are golden brown.  Let cool on sheet for 3 minutes and then transfer to wire racks to completely cool.  

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