It turns the stomach, the kind of email Marlene sent me over the weekend. Marlene who runs the cooking site CooksKorner said that one of Ruhlman’s Twenty recipe testers, Matthew Kayahara, had done a 4x recipe of the cookies in the book (page 161), the basic cinnamon-sugar cookie, and it was badly out of whack. Indeed, when Marlene checked what was in the book, she found that the published recipe contained three times the amount of granulated sugar it should have. It’s a book writer’s nightmare. It also reminds me what a great thing an ebook is or an app that updates on your device automatically.
But there is some small recourse. I can announce the error here and publish a correction. Here it is, the tested and true snickerdoodle recipe, based on one sent to me by Shuna Fish Lydon, which I could have included in either the dough chapter or the sugar chapter. I love that it’s so simple and results in a really pleasing cookie, with crisp edges and exterior and a slightly chewy interior. For an easy afternoon snack for the kids (these are great milk-dipping cookies), this is a quick and easy fix. I do these in a bowl by hand but you can double the amounts and use a standmixer with a paddle attachment if you have one. And by the way, Marlene has a forum devoted to the book, for people who want to cook from the book, share experiences, ask questions, rant at me, or what you will. Please have a look at her link (above) and scroll down to The Twenty Forums.
- 1/4 cup/55 grams butter, at room temperature
- 1/2 cup/100 grams firmly packed brown sugar
- 1/2 cup/100 grams granulated sugar
- 1 large egg
- 1 cup/140 grams all-purpose flour/plain flour
- 1 teaspoon baking powder
- Kosher salt
- 1/4 cup/50 grams granulated sugar
- 4 teaspoons ground cinnamon
- Preheat oven to 350 degrees F./180 degrees C/gas 4.
- In a large bowl, combine the butter and sugars. Using a stiff spatula, stir and paddle the ingredients until uniformly combined. Add the egg and whisk rapidly until it is combined into the butter mixture.
- In a small bowl, combine the flour, the baking power, and a three-fnger pinch of salt. Fold in the flour mixture, in a few batches, into the butter mixture until completely incorporated.
- Scoop out tablespoons of the dough and arrange them about 3 inches/7.5 centimeters apart on a baking sheet/tray. If you want them uniform, cover the top of a glass with a damp towel, and press the covered opening of the glass down on to each cookie (which is what my mom always liked to do; there is something strangely satisfying about it).
- To make the Cinnamon Sugar: In a small bowl, stir together the granulated sugar and cinnamon until the cinnamon is uniformly distributed.
- Sprinkle the cookies with the cinnamon sugar (save any leftover for cinnamon toast!). Bake until the cookies are cooked through, and the edges are golden, about 15 minutes. Sprinkle with more sugar if you wish.
Yield: about 12 medium-sized cookies.
If you liked this post on snickerdoodles, check out these other links:
- My post on cookulus a baking app.
- Wasabimon, aka Stephanie Stiavetti shares her recipe for french canneles.
- The Decorated Cookie Blog has some great creative ideas and recipes for cookies and other sweet treats.
- Food photographer Jim Scherer has a great portfolio of delicious desserts.
© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved.