Originally, this post was for a rich, chunky, toasted pecan caramel cookie that had a little bit of chocolate running through it.
They were horrible.
I mean, I tried to fix them, using every trick I could think of.
I added more salt for flavor, an extra tablespoon of flour for heft and vanilla extract for sweetness.
But those suckers were flat, ugly, and tasteless.
It is well known throughout the world that these are three things people do not want in a cookie.
In a mad rush, I made Snickerdoodles instead.
When I’m cooking and baking, I’m always thinking about what I can do to make the recipe unique.
I would like to report there’s not a single thing different or interesting about Snickerdoodles.
This has been certified, I think, by high-ranking officials somewhere 🙂
I really do love the word “doodle” however.
While Snickerdoodles are nothing to write home about, they are worth making.
They’re familiar, comforting, reassuring, old fashioned and kids love them.
And not hard to make.
Simple, in fact.
Who knows? Maybe you already have the ingredients on hand.
These Snickerdoodles are thin and crisp on the outside, soft on the inside, and remind me a little of cinnamon toast.
Wildly changing the subject, there are so many people and animals suffering because of Hurricane Harvey, I’m just sick about it.
I’m guessing you are too.
The stories are sad and terrible, and I wish it wasn’t happening.
I also hope you find a little comfort in your own day, no matter where you are.
- Makes 33-36 cookies
- 1/2 cup butter softened
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Baking sheet lined with Silpat or parchment paper
- Heat oven to 375 degrees.
- In a large bowl, beat the butter with a mixer for 30 seconds or so to lighten it up.
- Add half the flour, one cup of sugar, the egg, vanilla, baking soda and cream of tartar. Beat with the mixer until combined, about a minute.
- Add remaining flour and continue to mix until just combined.
- Push the mixture together with your hands forming a ball, cover with plastic wrap and chill in the refrigerator for an hour.
- Shape the dough into one inch balls.
- Combine the 2 tablespoons of sugar with the one teaspoon of cinnamon, and roll each dough ball in the cinnamon sugar mixture.
- Place balls several inches apart on the lined baking sheet.
- Bake for 10-11 minutes, edges will be lightly golden.
- Cool on a wire rack.
SOURCE: Studio Delicious, adapted from Better Homes and Gardens