last september, i filled the request of my friend tom and shipped him snickerdoodles…problem was, he didn’t mention that he was going away, so by the time he ate them they were several days old. he said they were tasty, but of course i wanted him to try them fresh. since the recipe i used was good, but not phenomenal, i needed to give another one a whirl. i fully intended on using one from one of the holiday baking magazines, but ultimately decided on browneyedbaker instead.
this september, on the other hand, i went to california. remember how i said i wanted to take one of the painters home with me from my vacation? well, turns out sometimes wishes come true…or at least kinda, and temporarily; he came to nj for the weekend and got to spend some nice time seeing what this great state has to offer. unfortunately, no painting took place, so a return trip is in order to make the actual wish come true. in any case, i made the batter while he napped, but didn’t get to bake them until after he had left. since i like to allow my guests to sample my goods, and i did promise him cookies if he came to nj, i promptly shipped them out to be enjoyed. thankfully, i got good reviews from him, tom, and tom’s girlfriend. thanks much to michelle for posting the recipe!
Yield: About 4 dozen
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon
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.
Tagsbanana bars berries birthday blueberries bread breakfast brownies brown sugar buttercream buttermilk cake caramel chocolate chocolate chip chocolate chip cookies cinnamon coconut coffee cookie of the month cookies cream cheese cupcakes filled filled cookies fluff ganache gluten-free lemon marshmallow muffins nuts oatmeal pancakes peanut butter pecans pie pillow cookies pumpkin raspberry spice strawberry vegan white chocolate yeast