(You might notice a
small ginormous change in the quality of these photos…I was home for Thanksgiving and able to utilize my brother once again 🙂 )
Those who know me well know that I’m just a teensy bit neurotic when it comes to holidays. For instance, I happen to be one of the hugest Christmas freaks that I know of, but nothing can begin until the day after Thanksgiving. No Christmas carols, no Christmas baking, no Christmas movies, nada. Apparently our consumer culture has different plans, of course, with Christmas decorations cropping up everywhere on November 1st! It’s ridiculous, I tell you. Can’t even handle it. Earlier in November I might have possibly sat in the JC Penney shoe section with my phone pressed to my ear for 45 minutes as I waited for my mother to try on shoe after shoe. They were playing Christmas music, you see, thus forcing me to turn on my own Pandora station and jam my iPhone up to my eardrum. TOO FREAKING EARLY, JC Penney! Please get your act together.
Luckily, we’re now in the safe zone. Thanksgiving has come and gone, today I opened the first little window on my advent calendar, and I can fully embrace my favorite season! I decided to kick it off with some baking last weekend. Since I’m a poor, penniless college student I opted to be a little more frugal this year when it comes to gifts, and I knew that my friends would all enjoy some homemade cookies. If there’s anything you can assume about 99% of college kids, it’s that they are low on cash and highly motivated by food. Truth!
I’ve always loved snickerdoodles, and most people I know love them too. They’re basically soft mounds of butter, sugar, and white flour coated in cinnamon-sugar. What’s not to love? Although I consider snickerdoodles a year-round kind of cookie, they seem to work especially well at Christmas. Maybe it’s all that cinnamon!
I ended up making a triple batch of these incredible snickerdoodles from Sally’s Baking Addiction, and I was quite pleased with the results! I wanted my snickerdoodles to be soft, thick, chewy, cinnamony (it’s a word if I say so), and full of that sweet-with-the-tiniest-bit-of-sour snickerdoodle flavor that comes from the cream of tartar. They delivered on all levels, and although I was up to my eyeballs in cookie dough (6 dozen cookies is a LOT of cookies) it was definitely worth it. Plus I figure I got in a pretty good arm workout with all the stirring, so any cookie-dough eating was completely justified. Not that I eat raw cookie dough or anything…
Start off your holiday baking (if you haven’t already) with a batch or three of these awesome snickerdoodles! They may not be packed full of fancy add-ins or crazy flavor combinations, but you can’t beat a classic. Plus they’ll make your house smell like Christmas, which is now totally appropriate. 🙂
Makes about 2 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1 & 1/3 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 & 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicon mats and set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the butter until soft and smooth. Beat in the sugar until the mixture is light and fluffy. Add in the egg and vanilla, scraping down the sides as needed. Slowly stir in the flour mixture, stirring just until combined.
In a shallow dish, combine the additional sugar and cinnamon. Form the cookie dough into 1.5-tablespoon balls and roll in the cinnamon-sugar. Place 3 inches apart on prepared cookie sheets.
Bake for 10-12 minutes or until edges are barely golden and tops are set. Let the cookies cool on the sheets for 5 minutes before removing to a cooling rack.
(Recipe from Sally’s Baking Addiction)