#snickedoodles

November 13th, 2013

For a long time I wondered what a Snickerdoodle was. Sounded kind of like "poodle"and also completely void of chocolate. All around I was unimpressed with the idea of eating one. 

Then, when I finally decided to explore them a bit {for fear I was being too closed minded with the whole rhyming with poodle and noodle and being that it was literally called a snickerdoodle? Really?} I was faced with the word "Cream of tartar".

Again, Really? Why would I want to eat something called "Cream of tartar"? I think if I were the Queen I would gladly eat cream of tartar, but sadly I am just a slightly lost girl wondering and dreaming about snickerdoodles. 

Hello, My name is Courtney and I was a snickerdoodle skeptic and now I have to seek treatment because I can't stop eating snickerdoodles. This is funny and also not a joke. They are the perfect combination of caramel-y, cinnamon-y, and dangerously perfect. I love eating them. 

I'm still not sure about cream of tartar, but I am sure about these cookies {so I will no longer worry if I am fit for the throne :)}. 

Prep Time: 30 Minutes 

  Cook Time: 10 Minutes

Yields about two dozen cookies.

Ingredients:

2 1/2 cups all purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 teaspoon cinnamon

¼ teaspoon of salt

2 sticks unsalted butter

1¼ cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

1 teaspoons vanilla extract

For cinnamon-sugar rolling mixture:

1/4 cup sugar

2 teaspoons cinnamon

1) In a medium saucepan melt the two sticks of butter {one cup} on medium heat, stirring constantly. The butter will start to bubble, stir until it turns brown and starts to give off a nutty aroma. Remove pan from heat and set aside to cool.

2) In a stand mixer, or by hand, mix together the egg + egg yolk, brown sugar and white sugar until creamed.

3) If you are using a stand mixer turn to a low speed and slowly add the brown butter. Leave the mixer on low the whole time you are adding the butter so it can incorporate smoothly. If you are mixing by hand add a little butter, stir until well combined, repeat. 

4) Add the baking soda, cream of tartar, cinnamon, salt and vanilla. Stir until well combined. Finally, add the flour and stir until completely incorporated.

5) Chill dough in fridge for 30 minutes.

6) Preheat the oven to 350 degrees F. Form or scoop cookies {I used a 1 1/2 inch cookie scoop} into a small ball and roll in the cinnamon-sugar mixture. Place cookies 2 inches apart on cookie sheet and bake 9-12 minutes. The bake time will change depending on the size of your cookie and how your oven bakes. Make sure you watch the cookies, as you don't want them to get too brown {just golden brown, and they will be a bit "crackly"}. Remove cookies from oven, let them sit on the sheet for a few minutes, and finally move cookies to a cooling rack. Repeat process with remaining dough. 

Enjoy!

-Courtney