More and more I’m trying to cook things from scratch, with ingredients that are pronounceable and simple. Also organic and local, if and when it’s possible.
Note: I don’t make ALL our bread, but I’ve made some of it. You know, to clarify.
One thing I’ve stopped doing is buying cookies from the grocery store. My kids get to pick a small dessert after dinner (one cookie, one little piece of chocolate, a small bowl of ice cream, etc.), and my 8-year old gets a treat in her lunchbox. Now those cookies I used to buy are baked from scratch on the weekends.
Which also means
I get to lick we get to lick the cookie dough bowl, something that’s definitely missed when you buy the cookies from the supermarket.
It’s hard to stray away from chocolate chip cookies. They’re a classic, and I love them. But this week I thought we’d try something different: Snickerdoodles!
Cinnamon sugar, buttery cookie – what’s not to love (especially warm right out of the oven)?
- ½ cup salted butter
- ¾ cup + 2 tablespoons granulated sugar
- 1 large egg
- 1-1/2 cups all-purpose/whole wheat blend flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- Preheat the oven to 400°F.
- Cream the butter, ¾ cup sugar and egg together with a mixer for 2 minutes. Sift the flour, cream of tartar, baking soda and salt together in separate medium bowl.
- Add the flour mixture to the butter mixture and continue mixing for 1 more minute, or until the ingredients are incorporated.
- Mix the 2 tablespoons of sugar with the cinnamon in a small bowl. Roll the cookie dough into 1-1/2" balls, then coat them in the cinnamon sugar mixture. Place them on an ungreased baking sheet about 2" apart.
- Bake the Snickerdoodles for 8-10 minutes, or until the edges look golden and the tops aren't shiny. Remove the baking sheet from the oven and let the cookies cool for 1 minute before transferring them to a wire rack to cool completely.
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