It is a late Sunday night, almost Monday, and I’ve been working on my assignment for a couple of hours now when the craving for something buttery, rich, sweet and warm has set in. I’d been trolling the web earlier tonight, while listening to my housemates cheering and ranting at and about the Superbowl and discovered the new-to-me food lovers dream, Smitten Kitchen (give it a look over, you’ll either end up hungry or in the kitchen trying something out).
I settled on the familiar comfort of the Snickerdoodle… which conjures up memories of being a kid, sneaking a handful of the two bite cookies from the Danish cookie tin while reading endless copies of the Babysitter’s Club and the essence of cinnamon lingering in the air. So, I called up my sister let her know that there would be baking and copious amounts of hot tea and settled in to get started.
In case, you’ve never had the pleasure of trying a Snickerdoodle, expect a tender, near-cake like pillow of buttery richness, encased in the faintest crackly shell of cinnamon-scented warmth. I know it sounds dramatic, but once you try it, you’ll understand.
The original recipe can be found here. (Note: I halved the recipe, and it calls for baking soda, which when it came time to bake at mi casa, I couldn’t find it, but I had already started the recipe…. ah, it’s the stuff of life.)
As for my kitchen, here’s what I did.
1 stick of room temperature butter (reserving the wrapper)
A thick pinch of salt
3/4 c granulated sugar
1 1/4c plus 2 tbsp. all purpose flour
1 tsp cream of tartar
1 tsp baking powder
Plus 1/2 cup of sugar and 2 tsps cinnamon mixed together in a small bowl for rolling.
(Utensils – a big bowl, measuring spoons, a whisk, a big mixing spoon and a cookie sheet)
- Preheat the oven to 375F
- Whisk the butter, sugar and egg together in a bowl until light and fluffy.
- Butter the cookie sheet with the wrapper from the butter.
- Add the flour, cream of tartar, salt and baking powder into the bowl. Stir with the mixing spoon until well combined and the mixture is crumbly like damp sand.
- Use your hands and press the dough into a ball. Allow to rest for 15 minutes while you put all the other ingredients away.
- Pinch walnut sized balls of dough and roll into balls. Roll the little dough balls into the sugar-cinnamon mix.
- Place on cookie sheet and press down slightly. Leave about 3″ between each cookie. (My cookie sheet held 12 cookies at a time.)
- Bake for about 10 minutes until the edges are just golden and the balls are slightly puffed.
Makes about 2 dozen cookies.
Be prepared for the whole house to smell fantastic and vaguely reminiscent of the holidays. Perfect for soothing conversation and happy thoughts 🙂