Tuesday, August 17, 2010


What I love? Not having work. :)
I wake up whenever I want to, and do whatever I feel like doing with my day! It's glorious.

So today, I decided to continue tackling my Cookie section of the bucket list. With Snickerdoodles.

I have to say, I have only ever loved ONE Snickerdoodle in my life, and they were made by the sweetest lady I have ever met, Virginia. She is so kind and thoughtful, and I remember going to her house when I was younger for tea, with my mom and brother. She is the kind of woman who is a grandmother to everyone and who bakes her homemade delicious desserts for any occasion, and I hope to be her one day. :-)

Since her Snickerdoodles were the only one's I had ever been obsessed with I was wary to make a recipe that wouldn't live up to hers. But, thankfully, these turned out much differently from hers with a fluffier texture and a very subtle cinnamon flavor that makes them a wonderful Snickerdoodle cookie in their own right.

(borrowed from Brown Eyed Baker)

Yield: About 4 dozen (I halved the recipe and got 25)

  • 2¾ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon (I only used 1 teaspoon when I halved the recipe)
  1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
  2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
  3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
  5. Chill the dough for at least 30 minutes.
  6. In the meantime, mix together the sugar and cinnamon in a small bowl.
  7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
  8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
  9. Chill the dough and cookie sheets between batches.
  10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Happy Baking!

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