classic snickerdoodle cookies

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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 1/4 cups sugar

2 eggs

2 3/4 cups white flour

2 tsp cream of tartar

1 tsp soda

1/4 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

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