Who’s feeling extremely guilty for not having cooked anything for too long?
Me. That’s who.
I thought I was going to make chocolate chip cookies (my favorite), but snickerdoodles came trumping along. It’s wifey’s favorite.
So, with a snickerdoodles recipe search completed, along with some overall planning including some tweaking of the recipe, away we go.
The ingredients:
- 1 1/2 cups white sugar
- 1/3 cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 2 tablespoons white sugar and 2 teaspoons ground cinnamon (for the eventual balls of dough to be rolled into)
The directions:
- Preheat oven to 400 degrees.
- Combine white sugar, butter, vanilla extract, and eggs. Mix well.
- Stir in flour, cream of tartar, baking soda, and salt.
- Shape dough into 1 1/2 inch balls.
- Mix the 2 tablespoons white sugar and 2 teaspoons ground cinnamon; roll balls of dough in sugar/cinnamon mixture.
- Place dough balls onto ungreased baking sheets 2 inches apart.
- Bake 8 1/2 to 10 1/2 minutes or until set; remove immediately from baking sheets.
- All this makes about 24 cookies.
Sugar and then more sugar.
Some butter.
Vanilla extract and a couple of eggs.
Mix well.
And this becomes that.
Leaving the rest of the grunt work to my assistant. Adding some flour.
Stirring in the flour.
Bringing in the electric mixer.
White sugar. Ground cinnamon.
Rolling the dough. Focused and committed.
Impressive combination of technique and finesse.
Not so circular after rolling the balls of dough around in the sugar and cinnamon, but that’s okay.
And here’s how they came out.
The toddler thought they were all right.
I liked them a lot!
The first batch (a dozen balls) to go on the baking sheet went in the oven for 8 1/2 minutes. The second batch baked for 10 1/2 minutes.
I didn’t use quite as much butter and salt as most snickerdoodles recipes call for, but these snickerdoodles were perfect for us. The clean up was quick and easy.
Wifey liked the moist chewiness factor in the middle of the cookies from the first batch, whereas I preferred the the second batch that baked a bit longer. Yes, they tasted better the next day.
I’m so glad that I made these cookies, and I’m pumped to cook more.
Wifey has been constantly raving about these cookies. I’m so glad that she liked them.
Always Grateful,
~Hubby
