Snickerdoodle Cookies


IIIII’mmmmmm BAAACCKKK! I know you guys missed me — I’ve been MIA from the blogging world for over three weeks. I think I have a pretty good excuse: between  going home to California for a week, coming back and moving into a new apartment and starting a new job, my plate has been a little full in the last month. But now things are starting to settle down again and I’m back in the kitchen!

Yesterday I made something I’ve always wanted to make — Snickerdoodle Cookies! And they turned out very, very well. In fact, I was told that these are the best cookies I’ve ever made. But that’s not exactly saying much…I have a history of ruining the simplest of cookies.

When I first started looking at recipes, I was caught off guard by an ingredient called “cream of tartar.” I had never heard of that before and frankly, it sounded disgusting–especially in a cookie. All I could picture was mixing tartar sauce into my cookie dough. But then after looking at numerous recipes that all called for cream of tartar, it appeared there was no way around it. Turns out cream of tartar is potassium  bitartrate and it is a byproduct of winemaking. I think that the reason for it is to activate the baking soda and act as a leavening agent so you get puffy little cookies. Long story short, if you don’t include the cream of tartar, it’s not a snickerdoodle cookie — it’s just a sugar cookie with cinnamon on it.

Oh and sorry for the lack of pictures…I forgot to take pictures throughout the baking process!

SNICKERDOODLE COOKIES

Cookie Dough Ingredients:

1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 3/4 cups all-purpose flour

Cinnamon Sugar Coating Ingredients:

1/4 cup sugar
4 tsp. cinnamon

Directions:

1. Preheat oven to 400 degrees. Cover your cookie sheet with aluminum foil.

2. In a bowl, cream together the butter and sugar until well-combined. Mix in the cream of tartar, baking soda and salt.

3. Add the eggs and thoroughly combine into the mixture.

4. Measure the flour and add in three parts, mixing after each addition.

5. Combine the sugar and cinnamon in a medium sized bowl for the coating.

6. Make small balls of dough, either by hand rolling or with an ice cream scoop. Roll the balls of dough in the cinnamon-sugar mixture and place 12-15 on a cookie sheet. I don’t have an ice cream scoop, so I had to use my hands. Let me just warn you that this is a very messy process. I had to flour and wash my hands several times while rolling the dough.

7. Bake at 400 degrees for 9 – 11 minutes.

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