Recipe: Snickerdoodle Cookies
12 days of Cookies Celebration is here!!! Recipe One: Snickerdoodle cookies. They are yummy and remind me of my churro waffles because of the cinnamon and sugar.
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon of salt
- 1 cup of salted butter
- 1 1/4 cups packed dark brown sugar
- 1/2 cup granulated sugar
- a large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- heaping tablespoon coconut greek yogurt
- Rolling Mixtures:
- 1/4 cup of sugar
- 3 teaspoons of cinnamon
What is cream of tartar?!!? I was shopping with my husband and, like most of us, was like “no, I’m not eating that”. Is in in tarter sauce? No…cream of tartar, as you can see from the photo, is Persian and helps eggs whites maintain stability and volume – it’s also an ingredient in baking powder!
First step with these snickerdoodle cookies – put your butter in a pot and let it melt. Keep in on medium until it’s fully melted and starts to froth up – it should have that nutty smell to it, like the first stage of caramel. This step is important – do not just throw the butter in the microwave. Lazy! You want that nuttiness from the butter almost burning.
Now – mix the butter (after it’s been removed from the heat for about 7 minutes) with the sugars. Then, mix in the eggs, vanilla and yogurt. Add the rest of the ingredients (slowly, of course) and ensure it’s well mixed.
Time for a Break
Do you watch Scandal? Get an episode or two ready, since this dough needs to chill for 6 hours…or overnight.
Once the 6 hours have passed and you can peel yourself away from Olivia Pope and her team of Gladiators, it’s time to roll some dough!
Roll out in little balls – about 1 1/2 tablespoons – 2 tablespoons. Roll in the rolling mixture and place on a baking sheet about 2-3 inches apart.
Bake at 350 degrees for 10 minutes. Take out and let cool. I love the way these snickerdoodle cookies smell. So good!
Let them cool for about 6 minutes before trying to remove them from the pan – they are fragile. Makes 24-36 cookies.
Eat them up…
Out of the 12 days of Cookie Celebration, this is one of my favourites…my other favourite will end off the series, not that I don’t love them all!!
Happy baking!
Recipe
Snickerdoodle Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon of salt
- 1 cup of salted butter
- 1 1/4 cups packed dark brown sugar
- 1/2 cup granulated sugar
- a large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- heaping tablespoon coconut greek yogurt
- Rolling Mixtures:
- 1/4 cup of sugar
- 3 teaspoons of cinnamon
Instructions
- First step - put your butter in a pot and let it melt. Keep in on medium until it's fully melted and starts to froth up - it should have that nutty smell to it, like the first stage of caramel. This step is important - do not just throw the butter in the microwave. Lazy! You want that nuttiness from the butter almost burning.
- Now - mix the butter (after it's been removed from the heat for about 7 minutes) with the sugars.
- Then, mix in the eggs, vanilla and yogurt. Add the rest of the ingredients (slowly, of course) and ensure it's well mixed. Put in the fridge for 6 hours.
- Once the 6 hours have passed, it's time to roll some dough!
- Roll out in little balls - about 1 1/2 tablespoons - 2 tablespoons. Roll in the rolling mixture and place on a baking sheet about 2-3 inches apart.
- Bake at 350 degrees for 10 minutes. Take out and let cool. Let them cool for about 6 minutes before trying to remove them from the pan - they are fragile.
