All last week I was in the mood to bake, finally Friday night I had some extra time to give the oven some exercise! I was going snowboarding with a large group on Saturday so this was the perfect opportunity to bake and not have to eat all the goods myself.
I decided to make Snickerdoodles, since I hadn’t made them in a while and they’re one of my favorite cookies. While typing that sentence I tried to come up with a type of cookie that I don’t like, after pondering this for a few minutes I’m pretty sure there is no answer.
True Story: when I was younger (probably 11 or 12) I almost burnt my parents house down while making snickerdoodles. I had a lot of the sugar and cinnamon dip left over so I sprinkled the cookies with it before I tossed them in the oven. Well they started smoking and within minutes the kitchen was filled with snoke and the smoke dectors were blaring. I wasn’t allowed to touch anything in the kitchen for a while after that.
This attempt went a lot better.
I used this Recipe, perfected by Mrs. How Sweet herself!
makes 16-20 cookies (I doubled the recipe)
1/2 cup butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat oven to 375.
Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes
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