I’m a cookie kind of gal. (along with ice cream, chips, cake) I use this recipe to make chocolate chip cookies often because hell, who doesn’t like chocolate chip cookies?!  I wanted something new,

so I found a recipe for snickerdoodles!!!
I have this great talent(s) of starting new recipes at 8 pm and having to run to the store in glasses and sweats (pajamas) to go buy freakin’ cream of tartar or something totally odd. (And not cleaning up the kitchen after I bake…. Wooooppsieeeeee!)  These cookies were the one that sent me to the store at 8 for cream of tartar.  I ended up eating them at like 10 at night because they had to go in the fridge for 3 hours because chilled dough ALWAYS makes better cookies.  I’ll put it out there that they went in the freezer for 30 minutes because I’m not patient.  I’d recommend the fridge, though.  We’re making cookies here, not pancakes – which is what the cookies will look like without being chilled even a tiny bit.
I decided to save half the dough and leave it in the fridge overnight to see how the results compared to the 30 minute freezer dough… the results were the same! SHHHHHH….  I ate like five of them while I was watching the Espy’s.  Drake is hysterical.

Snickerdoooodless!  I used this recipe with modifications!

2 1/2 cups flour
1 teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon cinnamon
pinch of salt
2 sticks of butter (1 cup)  (salted or unsalted. I used salted.  if you use unsalted add 1/4 teaspoon of salt)
1 1/4 cups brown sugar
1/2 cup sugar
2 teaspoons of vanilla

2 tablespoons buttermilk

Use cinnamon & sugar to top the cookies.

Mix the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl.  set aside for a bit.
Melt butter in sauce pan, let it bubble and brown in pan while whisking constantly.  after butter is brown, place in bowl to cool.  side note: I wouldn’t be opposed to melting butter in the micro. But, what do I know?!  I’ll try next time.
use an electric mixer to mix the sugars and butter. then add in egg, yolk, buttermilk and vanilla. after combined, mix in dry ingredients.
Let dough sit in the fridge for at least an hour, 30 minutes in the freezer… whichever.
Roll cookies in a cinnamon/ sugar mixture.  Bake at 350 for 13 minutes. Give or take depending on a squishy cookie or a crunchy one.  I like to bake on parchment paper because then the cookies don’t get stuck!

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