Snickerdoodles

This recipe was a long time coming TBH. I don’t have much to say outside of the fact that something about me having my own recipes to run to when I’m craving something makes me happy. Filling my blog with staple recipes for myself and my future kids to reference makes me happy. This is generational work right here!!!!! The key component that makes a snickerdoodle a snickerdoodle is the cream of tartar. Its acidity helps make the cookies fluffy and gives them that nice twang. If you don’t have cream of tartar you can use 1 tsp of vinegar or lemon juice for every1/2 tsp of cream of tartar as a substitite.

The video associated with this recipe is a Weedie Bake, however, the only difference between this recipe and the infused version is the butter. Everything else is the same! Happy Baking :)

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 10 mins | Chill time: 1 hour | Bake time: 12 mins| Yield: 8 cookies

Ingredients:

• 3/4 cups sugar

• 1/2 cup browned butter

• 1 egg

• vanilla extract

• 1 1/4 cups flour

• pinch salt

• 1/4 tsp baking powder

• 1/4 tsp cinnamon

• 1/2 tsp cream of tartar

• 1/4 cup cinnamon sugar for rolling [1/4 cup of granulated sugar + 1 tbsp cinnamon]

  Instructions:

  1. Brown the Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Keep stirring until it begins to foam and turns golden brown, emitting a nutty aroma. Be careful not to burn it! The butter can go from browned to burnt very quickly. Remove from heat and allow to cool completely.

  2. Combine Butter & Sugar: Cream your butter and sugar on medium speed for about 3 minutes.

  3. Add Wet Ingredients: Add the egg and vanilla extract. Mix well until the mixture is creamy and smooth.

  4. Incorporate Dry Ingredients: Add in all dry ingredients & fold in using a spatula just until combined

  5. Scoop Dough: scoop out your dough using a small cookie scoop and add to a prepared baking sheet

  6. Chill: Chill your dough in your refrigerator for 1 hour before baking

  7. Preheat Oven: Preheat your oven oven to 350 °F (175°C)

  8. Bake: Bake your cookies for 12 mins (depending on your oven) Cookie’s edges should be golden brown.

  9. Cool and Enjoy: Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!