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)
- Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
- Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
- 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.
- Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
- Chill the dough for at least 30 minutes.
- In the meantime, mix together the sugar and cinnamon in a small bowl.
- Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
- Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
- Chill the dough and cookie sheets between batches.
- Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.