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I love cinnamon and sugar and any combination of the two in pretty much any quantity, but I’ve never really liked snickerdoodles. I’m not sure why. One of my friends thinks they look old and wrinkly. I think I used to think they tasted old and wrinkly, whatever that means. My aversion to this type of cookie only changed a week ago when I found a sketchy-looking, unlabeled packet of cinnamon sugar in my kitchen (no big deal, we have tons of questionable-looking spices and assorted herb packets in random cupboards in lieu of a pantry with actual labeled jars, but the ghetto way of doing things is so much better because it allows for surprises) and decided to make oodles o’ snickerdoodles.
You can see the results — they don’t look “old and wrinkly” like snickerdoodles are apparently supposed to, but they do look odd and misshapen. Still, they were yummy and tasted neither old nor wrinkly, so I snuck them into the movie theater for my friends and I to munch on during Black Swan (speaking of that movie, Ashley wrote an excellent review where you can also read my thoughts in one of the comments). I like snickerdoodles now, and I’m chalking it up to my clearly awesome baking skills (hah, it’s okay, you can feel free to laugh at that statement like I just did).
Here’s the basic recipe I followed:
1 1/3 cups flour
1/4 teaspoon (pinch of) salt
1 teaspoon baking powder
1/2 cup (1 stick) butter
3/4 cup granulated white sugar
1 egg
1/2 teaspoon pure vanilla extract
cinnamon sugar as needed
Whisk the flour, salt, and baking powder together in a bowl.
In another bowl, melt the stick of butter in the microwave. Add sugar, and mix until smooth. Add the egg and beat well. Mix in the vanilla extract.
Add the flour mixture from the other bowl. Mix until the dough is smooth. (If it’s too soft, cover and refrigerate for an hour or so.)
Preheat your oven to 400°F. Shape the dough into 1-to-1.5-inch balls and roll in cinnamon sugar. Gently flatten to 1/2-inch thick, 2 inches apart on baking sheet.
Bake 8-10 min or until light golden brown around edges.
(I halved this recipe, so based on that, I should’ve been able to make 3 dozen cookies, but my turnout was about 2 dozen cookies of all different sizes.)
The next time I bake, I plan to conquer my two favorite Girl Scout cookies: Samoas and Thin Mints. I’ll let you guys know when I do, but don’t expect too much, considering that I’ve wanted to make my own tiramisu for, like, 3 years now, and it hasn’t happened thus far (partly because I don’t know where to buy the ingredients and scouring every grocery store in existence seems like too much effort).
