This is Marc’s last week in Seattle (sad!!) as his Wilderness Medicine course has ended and he has to go back to the Midwest to the reality of medical school. The time has seriously flown by and there are so many things we still want to do and places we want to eat before he has to leave. I probably won’t cook a thing this week since we will be doing a mini food/sight-seeing tour of Seattle, but I can always find time and a reason to bake. Take these snickerdoodles for example. As we were walking home from dinner last night Marc casually asked “Soooo are you going to bake anything tonight?” I definitely wasn’t, since it was already getting late and I was still full from dinner, but how can you say no to a face like this:
That’s right, you can’t. Well, at least I can’t. What can I say, I’m a sucker for curly haired, scruffy faced, green eyed guys…mainly one named Marc.
Since I was fresh out of chocolate and nuts, the options were limited. I was thinking in order to bake something we were going to have to make a trip to the store, but then snickerdoodles popped in my head. They seemed perfect for the chilly fall night: warm cinnamon cookies fresh out of the oven and they require very basic ingredients. The great thing about these cookies is that aside from the cream of tarter, most people have all of the ingredients needed to make snickerdoodles, as they are basically a sugar cookie rolled in cinnamon sugar.
This recipe made cookies just how I like them: soft and chewy. If you look closely in the picture below, you’ll notice the cookie in front looks a little different from the cookies in the back. This is the difference between flattening out the balls of cookie dough before putting them in the oven (like I did to the one in front) and forgetting to flatten them out (like the ones in back). Both batches turned out great, except the unflattened batch was a little underdone in the middle. I would recommend flattening them for a more even baking throughout.
from Lovin’ from the Oven
makes about 18-20 cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup white sugar
1/3 cup brown sugar
1/2 tsp vanilla
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cream of tarter
For cinnamon sugar:
3 tbsp white sugar
1 1/2 tsp cinnamon
In a bowl with an electric mixer, cream together butter and sugars until light and fluffy. Add egg and vanilla and beat until well combined.
In small bowl, combine flour, baking soda, salt, and cream of tarter, and whisk to combine. Add flour mixture to butter mixture and mix until combined.
Refrigerate cookies 30-60 minutes to make them easier to roll. Okay, I admit it. I put mine in the freezer for 10 minutes until it was hard enough to roll one batch….I’m impatient. Refrigerate between batches.
Preheat oven to 300 degrees F. Line baking sheet with parchment paper.
Roll chilled dough into 2 tbsp balls, and then roll in cinnamon sugar mixture. Press it onto the prepared baking sheet, flattening just a little. I think it works well to use the bottom of a measuring cup.
Bake in preheated oven 12-14 minutes. Mine took the full 14 minutes, but every oven is different. The cookies will seem underdone but that’s okay because they will continue to develop once out of the oven. You definitely don’t want to overbake them.
Let cool on sheet for 10 minutes.