My First Attempt
Hey, Belles & Beaus!
Today, we’re going to talk about my first time making snickerdoodle cookies. I know someone is probably wondering how this is. I’m not the biggest fan of cinnamon as far as in my food goes, but will eat it with select recipes. I didn’t make these for myself, but for a friend of mine who said she really liked these.
These were probably some of the easiest cookies I’ve ever made as there wasn’t much ingredients wise to them. You only use regular sugar, butter, eggs, flour, salt, baking soda, and cream of tartar. That is it besides the side bowl of sugar and cinnamon that you roll the cookie dough in when preparing it for the cookie sheet.
I’ll include the recipe I used below as well as the link to where I found it online. It will obviously have better details, but I’m just going to give you the rundown of how I worked through the recipe.
My mom was helping me a little and took the butter out while we were eating lunch yesterday. The recipe calls for softened butter so I let it sit out for an extra 30 to 40 minutes on top of this because I wanted to make sure it was good and soft. I then put the two (2) sticks of butter in my Kitchen Aid mixer bowl and then added the required amount of sugar. I left this mixing on the low setting for about 10 minutes to make sure it was thoroughly mixed together.
After I took a clean spoon and pulled all the butter/sugar mixture off the paddle before adding in the two large eggs. This mixed together for another 10 minutes while I filled a separate bowl with the amounts of flour, baking soda, salt, and cream of tartar. I then took a whisk – because I was being lazy – and gently whisked it to sift it out. I have a sifter, I just didn’t feel like dirtying up a bunch of bowls. Once the butter/sugar/eggs mixture was mixed together, I slowly started adding my dry mixture into the mixing bowl, allowing it to slowly mix in.
The dough was still sticky when I began rolling it into the balls. I’ve taken a page from Ree Drummond aka The Pioneer Woman. She uses a small ice cream scoop for her cookie dough. I’ve been using this technique and end up with reasonably sized cookies every single time. I would scoop the dough out of the bowl and put it in my hand to roll into a bowl. Then, using the bowl of the sugar/cinnamon mixture, I would roll the ball in the mixture to get the cinnamon/sugar outside that is usually on the cookies.
Now, mom and Christian have both suggested adding cinnamon into the mix itself next time, but we shall see. I quite enjoyed making a new kind of cookie, especially one this easy. I’m also always looking for new recipes to try so feel free to share some in the comments!
Have an amazing Tuesday, y’all!
XOXO,
Trula Marie
[recipe title=”Snickerdoodles” servings=”3-4 Dozen” time=”30 minutes” difficulty=”easy”description=”Simple and easy snickerdoodle cookies!”]
My Baking Notes:This recipe is pretty easy and simple to make. You can follow my tips up above or do it your own way! If you’ve read my other recipes, I always suggest using parchment paper as it helps the cookies not stick to the pan. I also suggest using a mini ice cream scoop as it will help with getting the right amount of cookie dough to make the balls.
[recipe-notes]
Credit: Lil Luna at All Things Good; original author: Kristyn Merkley.
[/recipe-notes]
[recipe-ingredients]
– 1 Cup of Butter Softened (2 sticks of butter)
– 1 1/2 cups of sugar
– 2 large eggs
– 2 3/4 cups of all purpose flour
– 2 tsp of cream of tartar
– 1 tsp of baking soda
– 1/2 tsp of salt
– 2 tbsp of sugar
– 1 tsp of cinnamon
[/recipe-ingredients]
[recipe-directions]
1. Mix together flour, cream of tartar, baking soda, and salt with a whisk or by sifter. Set aside.
2. Cream together sugar and butter. Add eggs and blend well.
3. Add dry ingredients to wet ingredients and mix well.
4. Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. You can use a mini ice cream scoop for right amount for a 1 inch ball.
5. Place 2 inches apart on ungreased cookie sheet or a cookie sheet lined with parchment paper.
6. Bake for 8-10 minutes at 350 degrees.
[/recipe-directions]
[/recipe]
