A pan of cookies rising in the oven gives off more cozy, at-home holiday vibes than any other dessert. Cookies are the stuff of holiday lore. Plus, they are accessible, pack universal appeal and are easy to make with even small children.
For this month’s family recipe, we asked Food Network’s baking sensation Duff Goldman to share a cookie recipe that is not only delicious, but sparkles like the holidays. These confetti snickerdoodles,” which are included in Goldman’s book, “Super Good: Baking for Kids,” are perfect. We’re excited to feature Goldman and his family on the cover of this issue. To learn more about the artist and baker, read our Q&A with him in this month’s Chat Room column.
Goldman says that while he’s a “crispy cookie kinda guy,” these chewy snickerdoodles are sensational. We can already see you pulling these colorful cookies from your oven, arranging them on a cute platter and placing said platter smack dab in the middle of your coffee table for you and the family to munch on as you catch up over your holiday break. Enjoy!
Makes 24 snickerdoodles
Prep time: 10 minutes, plus 15 minutes for chilling
Baking time: 15 to 18 minutes
For cookie dough:
1/2 cup (1 stick or 113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated sugar
1 large egg
1 teaspoon (5 grams) pure vanilla extract
1 1/3 cups (200 grams) all-purpose flour
1 teaspoon (4 grams) cream of tartar
1/2 teaspoon (3 grams) baking soda
Pinch of kosher salt
2 1/2 tablespoons of rainbow sprinkles
For cinnamon sugar:
1/4 cup (50 grams) granulated sugar
1 tablespoon (7 grams) ground cinnamon
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high until the mixture is light and fluffy. Add the egg and vanilla, then mix to combine.
In a separate medium bowl, whisk together flour, cream of tartar, baking soda and salt. Add the flour mixture to the butter mixture and combine on low speed until a nice dough forms, about 3 minutes. Add the sprinkles and mix for a few more seconds to incorporate, but be careful not to mix too long or else the paddle will crush the sprinkles. Transfer the dough to a medium bowl, then refrigerate for 15 minutes.
Preheat the oven to 350° F. Cover two sheet pans with parchment.
Roll the chilled dough into 1- to 2-inch balls and then roll the balls in a small bowl of ground cinnamon sugar, completely coating them. Arrange the coated balls on the sheet pans about 3 inches apart so that the cookies can spread without running into each other.
Bake for 15 to 18 minutes, until the cookies start to brown. Remove from oven and cool the cookies on a cooling rack before eating.