Today is just one of those days. A bit under the weather, a bit tired, a bit gloomy-and-rainy-and-Fall-is-coming.
In other words, it’s a day in need of snickerdoodles.
I’ve got a snickerdoodle parable. I’m from Connecticut, and I’ve never not made snickerdoodles. No big deal. But after moving to Canada with my Canadian boyfriend, John, I told him I felt like snickerdoodles. He gave me a weird look, which I promptly ignored. Returning from the kitchen in about 20 minutes, I gave him a cookie. He bit into it, looked at me, and said ‘these don’t taste like Snickers at all’.
I was dumbfounded. He didn’t know the buttery, cinnamon-sugar joys of the snickerdoodle. He’d never heard of them, and had certainly never eaten them.
And so it became the test around our place. It didn’t matter if you were the mailman, the electrician, or a friend– if you were coming into our house, you were getting a snickerdoodle. And much to my shock and horror, NO ONE KNEW ABOUT THEM.
So I did some googling. Apparently, the snickerdoodle is ‘a New England tradition’, which traces back to either German to Dutch roots (there is a heated debate online over this). Who knew?! Wherever they come from, I’m a big fan. Which is why, after loads and loads of experimentation, I’ve come up with the perfect, fool proof, most-delicious-thing-ever snickerdoodle recipe.
You’re gonna need:
1 cup butter (or margarine, which works great and is far cheaper)
1 1/3 cup white sugar
3 tsp vanilla
2 tsp cream of tartar*
1 tsp baking soda
1 Tbsp cinnamon
1/2 tsp salt
3 cups white flour
1/3 cup white sugar
1/8 cup cinnamon
*I know not many of you have cream of tartar in your pantry. It REALLY is important to the recipe. Go out, spend $2, and buy some. You likely won’t use it for anything but snickerdoodles, but you’ll have great snickerdoodles for years to come.
As usual, this is one of my no-muss-no-fuss recipes. No need for a fancy mixer or other crazy tools– all you need is a bowl and spoon. You have far better things to do with your time than dishes.
Before you do anything, preheat your oven to 375F/190C
Now, cream together your softened butter and sugar.
Add your egg and vanilla…
…and thoroughly mix. Add your cinnamon (1 Tbsp), cream of tartar, salt, and baking soda.
Finally, add your flour.
And mix it thoroughly, into a lovely dough. Unless you’re crazy or paralyzed by fear of salmonella, enjoy a spoonful!
Now, in a separate, wee bowl (or even a teacup), mix together your remaining 1/3 c sugar and 1/8 c cinnamon.
Ready your cookie sheets– I like lining mine with either aluminum foil or parchment paper, to insure a no-mess clean up. Form your dough into balls, and roll in the cinnamon-sugar mix before placing on the cookie sheet.
Lovely, aren’t they? Bake for 8-12 minutes, or until the tops become golden brown and slightly cracked.
And there you have it! The best snickerdoodles around.
To really maximize your cinnamon pleasure, try enjoy these babies with a hot, steaming, giant mug of one of my two favourite cinnamony teas… David’s Tea Coco Chai Rooibos (click here), or Harney and Son’s Hot Cinnamon Spice (click here).
See?! Fall isn’t so bad, after all. Happy Cheat Day!