So this past weekend, I was in the mood to make something sweet and warm- warm in flavor that is. To me, the warmest flavor out there is cinnamon. I heart it a lot - not as much as chocolate, but I love it. So I decided to step out of my chocolate box this weekend and make some snickerdoodles. And gosh...
There were amazing I tell ya. It was my first time making them, so I used this really simple recipe. They were buttery (2 sticks of butter will do that I guess) and soft with speckles of sweetness and warmth from the sugar and cinnamon coating. My house smelled divine, too. Thank goodness for friends who love snickerdoodles. I gave the cookies to them before they found a permanent home on my hips. :)
Here is what you need and what to do:
2 3/4 cups of all purpose flour
2 teaspoons of cream of tartar
1 teaspoon of baking powder
1/4 teaspoon of salt
2 sticks of unsalted butter, room temperature
1 3/4 cup of sugar
2 large eggs
2 tablespoons of cinnamon
Sift the flour, cream of tartar, baking powder and salt together. Set aside. In an electric mixer fitted with a paddle attachment, beat the butter and 1 1/2 cups of sugar on medium speed until light and fluffy. Scrape the sides of the bowl down. Add the eggs one at a time until well incorporated. Add the dry ingredients and beat to combine. Wrap the dough in plastic wrap and chill in the refrigerator for an hour or overnight.
Preheat the oven to 400 degrees. Place a rack on the top third of the oven and one on the bottom third. Line two large baking sheets with parchment paper. Add the cinnamon and the remaining sugar to a bowl. Use a small ice cream scoop to form balls of the dough. Roll the balls in the cinnamon and sugar mixture. Set them on the baking sheet about 2 inches apart. Bake them for 8 -10 minutes or until the center of the cookies are set and cracked on top (they won't brown). Rotate the baking sheets after 5 minutes. Place the sheets on a rack for 5 minutes to cool. Then transfer the cookies to a rack to cool. Store the cookies, if there are any leftovers, in an airtight container for up to a week.
Linked with Tasty Tuesdays