I had a snickerdoodle years ago- I’m talking like probably 40 yrs. ago and I was not a fan. With all the recipes floating about I thought I might try it again, and this time did not disappoint. I tried the viral “pan banging cookies” from the 100 cookies book by Sarah Kieffer.
Not only am I now a fan of the doodles, but I’m all in on this pan banging style of baking. It’s just too fun. Baking is already therapy but throw in a much-needed pan bang in the mix and it’s rather soul satisfying. I’m now making my way through the rest of the book in search of my next try it recipe.
If you’re not aware of why the pan bang? It’s because it creates these ripples of crunchy edges with a soft and chewy center.
Snickerdoodle Pan Banging Cookies
(Recipe by Sarah Kieffer 100 cookies) slightly modified
2 Cups all-purpose flour
1 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp freshly grated nutmeg
2 sticks (1 Cup) unsalted butter, room temp
1 3/4 Cup sugar, divided
1 large egg
1 tsp. vanilla
1 Tbsp. ground cinnamon
Place oven rack in middle position. Preheat oven to 350 degrees.
In a small bowl combine the flour, soda, salt, cream of tartar, and nutmeg.
Beat the butter until creamy, about 1 minute. Add 1 1/2 cups of the sugar and beat until light and fluffy. Add the egg and vanilla and mix on low to combine. Add the flour mixture and mix on low until combined. In a small bowl mix the remaining 1/4 cup sugar and the cinnamon.
Form balls of dough (1/4 cup size) and roll each into the cinnamon-sugar mixture.
Place only 3-4 cookies on a Silpat lined baking sheet. (The original recipe says to use tinfoil-and have the dull side up, but I did not like that idea). IYKYK. I went with Silpat and it worked perfectly.
Bake one pan at a time. Bake for 8 minutes, then open the oven and (obviously wearing a hot pad) lift one corner of the sheet pan about 4 inches and let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After 2 minutes, lift the pan and drop/bang as before. Repat bang 3 times 2 minutes apart and bake for ~ total 14-15 minutes total. until the cookies have golden brown edges and the centers are much lighter but not fully cooked.
Transfer the pan to a wire rack and let the cookies cool for 10 minutes. I also like to sprinkle extra cinnamon-sugar onto the cookies as soon as they come out of the oven. Your choice. Once cookies are cool, transfer to a wire rack to continue cooling. Store in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days.
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