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Pan Banging Snickerdoodles


  • Author: Jodi
  • Prep Time: 10 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 41 minute
  • Yield: 10 cookies 1x
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ teaspoon cream of tartar
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup butter, room temperature*
  • 1¾ cups granulated sugar
  • 1 large egg 
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F. Line three baking sheets with aluminum foil, dull-side up.
  2. In a small bowl, whisk together the flour, baking soda, salt, cream of tartar, and nutmeg. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1½ cups of the sugar and continue to beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed until combined. Add the flour mixture and mix on low speed until combined.
  4. In a small bowl, mix the remaining ¼ cup of sugar and the cinnamon.
  5. Form the dough into 3-ounce balls ( about ¼ cup). Roll each ball in the cinnamon-sugar mixture. Place 3 or 4 cookies an equal distance apart on the prepared sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. Cook 2 more minutes (the cookies will puff up again) and repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for a total of 14 to 17 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
  6. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Notes

  • The recipe calls for unsalted butter, but I use salted.
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