Cheat-Day Approved Snickerdoodles

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.

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.

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How could it be that everyone doesn’t know the joy of biting into a snickerdoodle?!

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

1 egg

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.

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Add your egg and vanilla…

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…and thoroughly mix. Add your cinnamon (1 Tbsp), cream of tartar, salt, and baking soda.

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Finally, add your flour.

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And mix it thoroughly, into a lovely dough. Unless you’re crazy or paralyzed by fear of salmonella, enjoy a spoonful!

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Now, in a separate, wee bowl (or even a teacup), mix together your remaining 1/3 c sugar and 1/8 c cinnamon.

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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.

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Lovely, aren’t they? Bake for 8-12 minutes, or until the tops become golden brown and slightly cracked.

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And there you have it! The best snickerdoodles around.

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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).

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See?! Fall isn’t so bad, after all. Happy Cheat Day!