These Crispy Snickerdoodles have the classic snickerdoodle taste but are a thinner cookie with crispy edges and a chewy middle. And they are fun variation!
Pan Banging Cookie Method
Several months ago I shared with you these Giant Crinkled Chocolate Chip Cookies which use the popular pan banging method for cookies that is taking the internet by storm lately.
I loved the texture the pan banging gave the cookies so I was excited to try it on another one of my favorite cookies, the Snickerdoodle. I used my favorite Snickerdoodle Cookie Recipe with a couple of tweeks and used the pan banging method while baking. It worked perfectly!
What are Snickerdoodles?
A Snickerdoodle is made with buttery cookie dough that is rolled into balls, and then covered in a mixture of cinnamon sugar and baked.
Snickerdoodles are typically made with cream of tartar which gives the cookie a bit of a tang. The chemical makeup of the cream of tartar prevents the cookie from developing a sugar-crystal-induced crunch that sugar cookies have, instead it gives the cookie a soft and puffy texture. But with the pan banging method you are going to get a flatter, chewier cookie.
What is the Pan Banging Method?
This method was originally started by Sarah Kieffer of the Vanilla Bean Baking Blog .
Pan Banging is a method where the baking sheet pan is banged against the oven rack to create a thin cookie with wrinkled, buttery and crinkly edges. It results in a cookie that is has crispy edges and a soft, chewy center. I am always up for trying a new baking method so I was excited to give it a try and loved the way it turned out with these chocolate chip cookies.
How to Make Crispy Snickerdoodle Cookies
The process for crispy Snickerdoodles is the same as regular ones in the beginning.
- Mix dough together.
- Form into round balls. I use a 1/3 cup scoop which makes these a nice big cookie
- Roll dough into cinnamon sugar mixture and place on baking sheet. Place cookies about 3 inches apart and they will spread a lot. I only put four on a cookie sheet.
- Freeze cookie dough for 15 minutes. If your cookie sheet doesn’t fit into the freezer, just put the balls of dough onto a sheet that does fit. Skipping this part will cause the cookies to spread too much.
- Preheat oven to 350 degrees F.
- Place the chilled baking sheet into the oven and bake for 8-9 minutes until the cookies are puffed slightly in the center and have begun to spread on the edges.
- Lift the baking sheet and bang it against the oven rack. The edges of the cookie will set and the middle will fall down.
- Bake for another 2-3 minutes and bang again. Repeat again. Bake for a total of 12-15 minutes until the cookies have spread out the edges are golden brown and the center is not fully cooked and lighter in color.
- Cool on baking sheet for 2-3 minutes and then remove to a cooling rack.
Can I Make the Dough in Advance?
Yes! You can either keep the dough in the refrigerator for 2-3 days. This actually helps the flavors to meld together more and taste better!
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Crispy Snickerdoodle Cookie Recipe
Crispy Snickerdoodle Cookies
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar packed
- 1 egg
- 2 cups all purpose flour unbleached
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla or almond extract
- 4 Tbsp sugar
- 3 tsp cinnamon
- Cream butter, sugar and egg together.
- Add in extract.
- Mix in flour, cream of tartar, baking soda and salt.
- Combine cinnamon and sugar.
- Using 1/3 cup scoop form balls of dough.
- Roll into cinnamon sugar mixture.
- Place on parchment or foil lined baking sheet.
- Bake at 350 degrees F. for 9 minutes. Open oven and bang pan against oven rack a few times.
- Bake for 3 more minutes and bang again, repeat one more time
- Cookies should look slightly undercooked in the center.
- Remove from oven and allow to cool on baking sheet for 2-3 minutes and then remove to a cooling rack.