Snickerdoodles

 

Hi! Happy wednesday!

Just got back from taking a math exam. I don’t wanna talk about it. Yepp, it was that bad. Let’s never speak of it ok? Thanks 🙂

I’m super tired today, I think I might even take a nap and I usually HATE naps! When I wake up from one, I feel like I have a fever or something. Hot and stuffy and heavy headed. Why do ppl like naps?!

Anyway, let’s talk about snickerdoodles 🙂

I have seen these cookies on every foodie blog and in every form possible. Snickerdoode cupcakes, snickerdoodle blondies, snickerdoodle everything! But believe it or not, I’ve never seen or heard of these before I entered blogging world.

People who have had them rave about them. I hesitated though because I didn’t see how a cookie with no trace of chocolate whatsoever could be THAT good? That’s just crazy !

Finally, I decided to give em a try last week. I thought, eh why not? I’ll give it a chance to prove that non-chocolate things could taste good too!

I wasn’t too thrilled with a took a bite out of these. The cookie was dry, kinda dense and I didn’t taste that much cinnamon in them.

From the photos I’ve seen on other blogs, they look so soft and fluffy, almost cake-like. So I was definitely disappointed that MY FIRST EVER SNICKERDOODLE failed 🙁

I blame the cream of tartar. I didn’t have any so I subbed baking powder for both the baking soda and cream of tartar. Google said to sub 1tsp of baking powder for every 1/4 tsp of baking soda AND 5/8 tsp of cream of tartar. I had no idea how to substitute that for this recipe. If you can do it, you must a mathematics genius or something!

Here’s the recipe without my alterations, lol trust me you don’t wanna do what I did.

Snickerdoodles
copied straight from Lovin in the Oven

 

Ingredients

• 1/2 cup butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

For rolling:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

How To

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the
topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.