(Stacks of cookies for my brother)
I made snickerdoodles yesterday! I know I haven’t baked in awhile, but there are monetary reasons behind that. I love having a definite excuse to pull out all of my baking stuff and whip something up, though, and that excuse was the birthday of my brother (and my mom, but I’m not revealing what I made for her because she is more likely to read it here). Snickerdoodles are his favorite cookie, so I hope that he loves these! They’re going in the mail ASAP.
And speaking of monetary reasons…my luck is turning around! Sweet victory (don’t excuse my pun, because it’s an awesome one!). I’m going to be working at a real bakery! How perfect for me.
Scott’s Snickerdoodles
[makes 2-3 dozen]
cinnamon sugar (2 tbs sugar + 2 tsp cinnamon); set aside
3/4 cup sugar
1 and 1/3 cup all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
pinch salt
1/2 cup butter (1 stick), unsalted, room temperature
1 egg
1 tsp vanilla extract
(I have adorable treat labels!)
~Preheat oven to 375 degrees F. Prepare baking sheets with parchment paper.
~In a large bowl, cream together sugar and butter until light and fluffy. Add egg and vanilla and beat to combine. Add all dry ingredients and combine.
~Use a teaspoon to create balls of dough, and roll between palms to smooth. Transfer dough ball to cinnamon-sugar mixture and coat completely with cinnamon-sugar. Set on cookie sheet and slightly flatten the ball (apply slight pressure; you don’t want to completely flatten the ball). Dough should be placed 1-2″ apart on the cookie sheet.
~Bake until lightly golden. In my oven, which is extremely hot, it takes 6 min. But your oven may take 8-10 min. Keep a close eye on them because they burn quickly and they do NOT taste good when over-cooked! Enjoy!
(I wrapped them in cute goody bags!)
