Snickerdoodles

Every now and then, I make a dessert recipe which is an enormous success, and half of me winds up regretting it. Why, you might ask, would I regret an amazingly successful dessert? The answer, my friends, is simple.

I enjoy being creative with my baking. I enjoy playing around, adapting recipes, trying new things, etc. And for the most part, people around me are happy with that. I say for the most part, because when I make one of these disastrously successful desserts, I spend weeks, and, depending on just how successful it was, even months, hearing people respond to my delightful treats with comments such as “but what about your Snickerdoodles?” Or “these cookies are delicious, but you know what I really love?”

It isn’t that people are ungrateful, it is simply a matter of these cookies being phenomenally delicious. There is a truly magical element to the combination of the simple taste on the inside, the cinnamon-sugar coating on the outside, and the almost magical cake-like texture.

If you don’t mind hearing about the same dessert over and over again months…well, go ahead and try these cookies.

Snickerdoodles:

Adapted from AllRecipes.Com

Ingredients:

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

2 Tablespoons granulated sugar

1 Tablespoon cinnamon

Instructions:

Preheat oven to 400 degrees.

Whisk the flour, cream of tartar, baking soda and salt together in a small bowl. Set aside.

In the bowl of an electric mixer, cream together the butter and sugar until creamy. Add the eggs and vanilla and continue beating until well combined. Slowly add the flour mixture and beat until just combined.

Combine the sugar and cinnamon in a shallow dish.

Using either a Tablespoon measuring spoon or a medium cookie scoop, measure out small balls of dough about an inch in diameter. Roll the dough in the sugar/cinnamon mixture until fully coated. Note that the dough is much easier to shape once coated, so drop messy balls of dough into the coating, cover fully, then roll between your palms to coat.

Place cookies carefully on ungreased cookie sheets. (Move them carefully as the balls have a tendency to slide around at this point. Bake at 400 degrees for 8-10 minutes or until just set. (Closer to 8 minutes will work for a tablespoon, closer to ten for a medium cookie scoop, which is bigger.)

These cookies are very soft, so they won’t keep as well as some others, but they freeze nicely. Enjoy!

Thanks for stopping by,

Miriam