Snickerdoodles

I don't think I've ever posted a podcast and a recipe on the same day, but the way I look at it, we'll keep you company while you bake. And if you need a taste tester, call me!

This week, we're laughing at our own quirks. And yes, they are many. Hope you enjoy! And laugh!

Source

And now...on to the recipe!

Well, it's been almost a month now since my mom's cookie and canvas birthday party, but some of you are still drooling over that table of cookies! I had a request for the snickerdoodle recipe, so I'm here to deliver!

{Side note: all my "old" recipes - the ones I posted back in the day before I married Ryan - are linked in a list down the left side of the blog, clear at the bottom. There is actually a snickerdoodle recipe in that list, and it is quite good, but it uses shortening, and I'm trying to get away from using shortening in my cooking, so I went on the hunt for a new cookie. All my "new" recipes - the ones from Shafferland - are under the "Our Recipe Box" tab at the top of the page. I'll put this one there.}

I do love a snickerdoodle. In fact, it may be my favorite non-chocolate cookie. I love the cinnamon sugar, the little tart "bite," and the crunchy outside/soft inside. I love how it melts in your mouth and how great it tastes with milk and coffee alike.

And let's not forget how amazing the house smells while you're baking snickerdoodles. {Why do you think they make candles based on them?}

So here's my new snickerdoodle recipe. Delicious and cinnamony and sugary and worthy of its own huge stack on any cookie buffet.

Snickerdoodle Supreme Cookies

* 1 cup {2 sticks} butter
* 3/4 cup white sugar
* 1/2 cup brown sugar
* 1 egg and 1 egg yolk
* 1 Tablespoon of vanilla
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 2 3/4 cup flour

Cinnamon Sugar Coating
* 1/4 cup white sugar
* 1 Tablespoon cinnamon

In a stand mixer, beat butter, white sugar, and brown sugar until light and fluffy - 2 or 3 minutes. Add in egg, egg yolk and vanilla, and beat for another minute, scraping the sides as necessary. Add baking soda, cream of tartar, salt, and 1 teaspoon of cinnamon, and mix thoroughly. Add flour and mix carefully. In a separate bowl, mix white sugar and cinnamon and stir until combined. Take a teaspoon of cookie dough and roll it into a ball. Then roll the ball into the cinnamon/sugar mixture and place on greased baking sheet. Bake at 325 for 10-12 minutes.

A Few Tips:

* Like I said, I am working to get away from using shortening, so I've moved to using butter.

* I cannot separate an egg to save my life, but I do have a handy dandy egg separator tool from Pampered Chef that was one of the best investments I have ever made in my culinary career.

* As always, I use real vanilla, rather than imitation. {I feel like you probably know that about me by now, but maybe we just met! In that case, I want to make sure you know!}

* You may also remember that I have rather recently {actually during the cookie baking marathon that was my summer} fallen in love with parchment paper and use that instead of greasing my cookie sheets. Cleanup is SO MUCH EASIER with parchment paper on the cookie sheet.

* I am liberal with the cinnamon sugar coating. If I run out, I just make more. No lightly dusted cookie here! COAT THE THING.

* Don't overbake. I don't like a crunchy snickerdoodle. Gooey on the inside....slightly crunchy on the outside.

* You must eat at least one warm from the oven. It's basically a rule.