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
- 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.
- In another bowl, whisk together your flour, cream of tartar, baking soda, cinnamon (1tsp) & salt
- Separately, whisk up the egg and milk.
- 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.
- 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!
- 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.
- 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.