The Buttery Snickerdoodle Recipe from the back of the King Arthur Bread Flour bag had been calling my name for a while, so I finally tried it with one little change — using Totonac’s Mexican Vanilla, a new addition to my Mexican vanilla collection.
Totonac’s has a lot of positive reviews on Amazon so I ordered some in the mail. When it arrived I could barely get home from the mailbox fast enough to open it up and take a whiff. I wasn’t impressed with the aroma straight from the bottle because it smelled like plastic and alcohol, but when I poured it into a little cup and let it sit, the smell opened up and it was very nice. It was also very good in the Snickerdoodles, but the real test will be how well it works in vanilla icing and ice cream. I’ll keep you posted. I hope someone out there is finding these Mexican vanilla reviews useful. If you have one to recommend, let me know.
Since posting, this has become one of my favorite recipes for Snickerdoodles. I usually use regular vanilla, and I like using a mixture of cream of tartar and baking soda in place of the baking powder. Here’s the recipe as I make it.
- 1 ¼ cups plus 2 tablespoons all-purpose flour (170 grams)
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1/2 cup softened unsalted butter (114 grams)
- 3/4 cup sugar (145 grams)
- 1 egg bring to room temperature
- 1/2 teaspoons vanilla extract an addition
- Cinnamon Sugar: 2 tablespoons granulated sugar plus 2 teaspoons cinnamon
- Preheat oven to 400 degrees F. Line cookie sheets with parchment.
- Stir together flour, cream of tartar, baking soda and salt.
- In a mixing bowl, combine the softened butter, sugar, vanilla and egg. Stir by hand or using medium speed of a mixer. The goal is to just stir until blended and not to whip.
- Add the dry ingredients and stir to make a soft dough.
- Using a medium cookie scoop, scoop up rounds of dough. You should get about 15 using a medium cookie scoop. At this point you can chill the dough balls until ready to bake or bake right away.
- Before baking, mix together the cinnamon and sugar. Roll dough balls in cinnamon sugar.
- Place on cookie sheets and bake at 400 degrees for 9-11 minutes or until the edges are brown.