Sunday, February 17, 2008

As promised: Cinnamon Sugar Cookies

As promised, here is the most amazing cookie recipe.
I'll be posting a regular blog mid week, and then I'm over at Samhain again (but worry not, I'll cross post that. I already wrote it and it's killer.)

Let me start by saying there are a thousand snickerdoodle recipes out there. The name sucks and so do a lot of the recipes, but this one rocks. The cookies are crunchy and spicy on the outside, and smooth and butter creamy sweet on the inside. They're sex for your mouth.

Cinnamon Sugar Cookies (a.k.a. Snickerdoodles)

2 3/4 cups all purpose flour
1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspons vanilla extract (preferably the real stuff)
1/4 teaspoon salt

3 tablesppons sugar
2 teaspoons ground cinnamon (more, or less, to taste)

Oven preheat to 400 degrees

Combine the sugar mix in a wide mouth, low height bowl, mix with a fork, and set aside. You'll need this when it's time to roll your cookies.

Combine all dry batter ingredients, mix with a fork, and set aside.

Beat butter to smooth texture, add sugar. Add eggs and vanilla together, and blend in. Dump in the dry ingredients, and mix. This takes a bit of elbow grease. Strokes along with punches, until the batter is well mixed and rolled into a giant ball.

Break the ball (heh!) into two smaller balls. (Stop snickering! Perhaps this is why they call it snickerdoodle?)

Wrap in saran wrap and stick in fridge for 30 minutes. Remove.

On a lightly floured surface, with floured hands, roll each ball into a tube that is roughly 1x1 inch. Use a sharp unserated knife, like a filet knife, to cut disks that are about 1/2 to 3/4 inch thick. Roll these into balls. Then roll them into the cinnamon sugar mixture until well coated, and place on cookie sheet, about 1 1/2 inches apart.

Bake for 8 - 10 minutes, or until the edges (the very bottoms) are light gold brown. Do not overbake. I find 9 minutes exactly to be the magic number for my oven.

Take out and cool.

These keep really well, but you won't have much because they are so tasty, they'll be gone in the blink of an eye.

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