Snickerdoodles by Brown Eyed Baker

Over the weekend, I was lucky enough to steal some cute kiddos for movie/baking/puppy time. Once we had enough of Alice in Wonderland, we set to the baking. These snickerdoodles were easy, super-kid friendly, soft and delicious. I cut the recipe in half, but wish I had made all 24.

So good.

One of my favorite things was how quickly the recipe came together. And while some baking recipes need extremely precise measurements this one withstood some spills and mistakes. I forgot to let the butter warm-up to room temperature, but everything turned out just fine with microwave melted butter. Thankfully.

The recipe: You’ll have 12 cookies in about 30 minutes.

1/2 C. unsalted butter at room temperature

3/4 C. white sugar

1 egg

1 1/2 C. flour, sifted

1 tsp. cream of tartar

1 tsp. baking soda

1/8 tsp. (pinch) of kosher salt

2 Tbs. white sugar

1 Tbs. cinnamon

Preheat the oven to 350 degrees Farenheit.

In a large bowl using a mixer, blend together the butter, egg and 11/2 cups sugar. The mixture should be nicely creamy.

Blend the flour, cream of tartar, baking soda and salt in a separate bowl. I like to put everything through the sifter for a lighter, fluffier cookie.

Gently work the dry ingredients into the wet ingredients using a large rubber spatula. Pour the flour in a cup at a time, mix until smooth. The batter will be a little dry and flaky, resist the urge to add milk or whatever. It’s okay.

For the tell-tell crunch, mix together the two tablespoons of sugar and a healthy tablespoon of cinnamon in a separate small bowl. I used a regular old cereal bowl that was a bit flat. The cookies will need room to roll around a bit.

Refrigerate the dough for at least 10 minutes. Once the dough is chilled, shape it into balls. The dough should be about the size of a golf ball, maybe a wee bit smaller. Roll the dough in the cinnamon and sugar. Spread out on a cookie sheet. Leave a healthy space between each cookie. They will spread out and fall down.

Scatter all the leftover sugar and cinnamon on the cookies. If you don’t want the mess, don’t do this or put them on parchment paper.

Bake for 7-10 minutes. Let cool for a few minutes, eat hot or continue to cool.

I would love to try a version of these with a bit of ginger in them. But they were delicious! And wonderful with a hot cup of coffee!

Don't you just wanna squish those lil' cheeks?

Don’t you just wanna squish those lil’ cheeks?

P.S. It’s been awhile since I’ve reviewed a restaurant. I’m planning on changing that next week. Too much good food in this town not to share!


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