Saturday, April 24, 2010


I can't believe I've gone my whole life without these:

I hadn't heard of snickerdoodles until about a year ago, when I started checking out baking forums and websites. Apparently, they're pretty popular.

It's very odd for a sugar addict to have not heard of a fairly common type of cookie. My friends don't seem to know what they are either, so I'm thinking that maybe they aren't as popular in Canada as in the US. Regardless, I blame my mother.

Basically, snickerdoodles are kind of like gingersnaps minus the ginger-- a vanilla cookie covered in cinnamon sugar.

They're also really, really good. So if you've never had one, please make them. Or get someone to for you. Or come pick some up from me. Because it's very sad I've gone this long without them. Hate for it to be the same for you.

PS: Want some cookies? Good! Because I'm doing a cookie giveaway.

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
For rolling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.


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