Snickerdoodles

Recipe Time!
Snickerdoodles via Tracey’s Culinary Adventures

What You’ll Need:

  • 1 cup (2 sticks) unsalted butter
  • 2 ¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tbsp (and another 2 tsp cinnamon)
  • ½ tsp salt
  • 2 eggs
  • 1 tbsp milk
  • 1 cup (and another 3 tablespoons granulated sugar) divided
  • ½ cup light brown sugar

The How-To:

  1. Melt the butter in a small saucepan until it starts to brown (be super careful, it can go from brown to burnt fast) – let it cool in another bowl.
  2. In another bowl, whisk together your flour, cream of tartar, baking soda, cinnamon (1tsp) & salt
  3. Separately, whisk up the egg and milk.
  4. Add your sugars to the cooled butter and mix until combined. Add the egg/milk mixture, and then add the flour mixture (in 3 parts) until the dough is combined.
  5. Chill your dough for maybe a half hour or so, until it’s at least okay enough to stay firm and not stick to your hands. Usually as soon as I put the dough in the fridge, I preheat my oven – 400°F!
  6. When your dough is chilled enough, take a small cookie scoop (or about a tbsp of dough) and roll it in a cinnamon sugar mixture with the additional measurements listed in the ingredients.
  7. Put them in the oven for 10 minutes, and bask in their glory when they come out of the oven.

Tracey’s instructions might be a little more detailed than mine, and slightly different, but this is exactly how I made my cookies and they turned out just a little crisp around the edges and perfectly soft in the middle. I was happy.

I also find that when you use a mixer to make cookies, regardless if it’s a hand or stand mixer, the whole consistency of your cookie changes. I’m a stickler for do-it-yourself when it comes to baking, just because I was a poor college kid who didn’t have a hand mixer for a while and whipped frosting with just a whisk when I started this blog.

Make your cookies with love.

Sincerely,
Bake(rhi)!

About Rhi

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