Hello! We’ve had a very relaxed weekend at home. I think we both needed it. So many weekends are go-go-go, but not this one. Slow mornings started with coffee our favorite way. Mmmmm chemex.
Jacob did a bit of rearranging around the house. I wish I had taken a before picture, but here’s how our upstairs seating/tv area looks now. Before it had 3 pieces of mismatched furniture, now two bookcases turned on their sides. We had them downstairs and decided to move them up. I like the new look a lot! It’s a much cleaner and sleeker look.
While Jacob did that, I baked a bit in the kitchen. I got out my standing mixer, which makes cookie making super easy. First up the dough. Butter, sugar, egg, white flour and a few more ingredients. Nothing healthy. Everything delicious.
The dough came together in a snap. I mixed up equal parts of sugar and cinnamon and rolled the balls into it. No flattening them out before baking!
While those 16 cookies baked up, the other half of the dough got wrapped up in parchment paper and put into the freezer.
And now a look at them fresh out of the oven.
They come out very fluffy looking and only sink down a wee bit. A little bit of cracking through the cinnamon sugar coating. Don’t they look like snickerdoodle cookies should? And they sure taste like it too.
Normally I’m changing recipes and trying to make them a bit more healthy. Okay I did skip the shortening and used butter instead… and used a bit less sugar because I was running out… so two changes. Maybe it’s because I’m pregnant, but I just wanted a classic cookie. One like my mom made growing up. If you’re looking for a healthier snickerdoodle cookie, I’ve made those before (which Jacob and I both loved) – so feel free to check those out.
But if you want a classic, just like mom made, snickerdoodle cookie. Here it is. Butter and all.
Classic Snickerdoodle Cookie
Adapted slightly from Miz Helen’s Country Cottage
Ingredients
- 1 cup unsalted butter (2 sticks) at room temperature
- 1 ¼ cups sugar
- 2 eggs
- 2 ¾ cups white flour
- 2 tsp cream of tartar
- 1 tsp soda
- ¼ tsp salt
- for the coating: 1-2 tbsp sugar and 1-2 cinnamon
Directions
- In a standing mixer (or with a hand mixer) cream the sugar and butter. Add eggs one at a time. Stir in dry ingredients. Mix well
- With ping pong sizes of the dough, roll into a small ball. Roll the little dough balls in a mixture of 1 part sugar and 1 part cinnamon.
- Place the small balls 2 inches apart on an un-greased cookie sheet. Do not flatten the dough balls.
- Bake at 400 degrees for 8 to 10 minutes (I baked mine 8.5 minutes), do not over bake or they will be to hard.
I want to give a big thanks to Miz Helen of Miz Helen’s Country Cottage for this delicious cookie recipe. She was my pick for Secret Recipe Club this month and I’m so glad for that. These cookies hit the spot. I was also eying her bacon chocolate chip cookie… because bacon’s been my thing this pregnancy too. Sadly, our bacon supply was too low. Maybe another day.
I’m also so glad I only baked up half the recipe, because they are already all gone. What can I say, Jacob and I like our cookies!
How was your weekend? Relaxed or go-go-go? Do you have a preference?
Heather
‘); // ]]>
0 comment
The cookies look delicious, and thank you for that great tip about wrapping in parchment and freezing. What a great idea.
You’re welcome Judee… give it a try sometime!
I love snickerdoodles. And I like your idea of freezing the dough in a tube for homemade slice and bakes!
They baked up perfectly straight from the freezer too. In case you wanted to know 😉
They are perfect looking snickerdoodles and I bet they taste delicious!
They sure did!
I’ve always loved snickerdoodles. I”d never get away with freezing part of the dough, though – my 5 kiddos would eat half the batch in no time. 🙂
Haha, maybe if you double the recipe, then you could freeze half 🙂
I think that snickerdoodles are one of the best cookies. These look lovely.
They are! Love the cinnamon in them.
I love snickerdoodles. I am all for making things healthier, but there are some things that are just worth it, and snickerdoodles are definitely on that list. Yours look scrumptious!!
Amen to that Shelley!
Those Snickerdoodle’s sure do look good! Your did a great job with the recipe and what a great idea to freeze part of the dough, if I ever have any left that will be awesome. It has been fun getting to cook with you today!
Miz Helen
The frozen dough hasn’t lasted very long in the freezer 🙂 Thanks for the great recipe!
They look PERFECT! Gosh I love baking. I like a little go go go , a little relaxing :). Most of our weekends are go go go! Your posts are showing up in feedly!
Good! I reported a problem to feedly so they must have fixed it! Ya our weekend tend to be go go go too, but some relaxation is always nice.
Yum! This post makes me want to reach out and grab one of those snickerdoodles. Definitely saving this for the next time I get a “real” cookie craving.
We spent the weekend at my parents’ lake house with some extended family. Definitely relaxing!
Sound nice and relaxing, especially since you guys have been busy with the move!
These looks amazing! I’ve never made snickerdoodles before and can’t wait to try this recipe.
They’re a must try!
Those cookies look amazing. I love the way they puff up and are nice and round. Wish I had one right now.
They were so nice and puffy… I highly recommend making them 🙂
Great photos! I love Snicker Doodles! I’ll be adding this to my baking list for the Fall season!
What a great idea for making your own “bake and slice” cookies! Your cookies look like some tasty eats too. 🙂