Today was my first day back to work in 5 days. It was defiantly hard to go back and get back to the grind. I defiantly did not want the fun and festivities (and of course food) to end! It was a very nice Thanksgiving, with two Thanksgiving dinners with both my family and then Eric’s (that meant a wide variety of yummy foods). Hope you all had a great Thanksgiving too!
With this being Monday and cookbook of the month day (I know you all are SOO excited) I decided to make and blog about a recipe that might come in handy for the upcoming month of December. I decided to make these Snickerdoodle cookies. I love snickerdoodle cookies, especially warm right out of the oven (so needless to say I had quite a few while I was baking them yesterday). These were not quite like the sinkerdoodles cookies that I remember making as a kid (I will have to try and find that recipe and make them and blog about them too) but they were still very, very good.
I think the key to snikerdoodle cookies is to pull them out of the oven when you think they are not quite done (so they are chewy). The first batch I baked I forgot about this tad bit of information and they came out a little too hard for my liking.
These cookies would be good for your holiday cookie exchange, or to add on your holiday treat plate that you give your neighbors, or on a cold winter’s night with hot cocoa, or when your boyfriend asks you and asks you to make cookies to use your new Kitchen Aid Mixer! : )
adapted from The Dean Bros. Cookbook: Recipes From The Road
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) butter
1 cup plus 3 tablespoons sugar
1 1/2 teaspoons honey
1 1/4 teaspoon vanilla
Preheat oven to 375 degrees. Grease 2 large baking sheets and set aside.
In a bowl, whisk together the flour, baking powder,, baking soda, salt, and 1/4 teaspoon of the cinnamon, set aside. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar together until fluffy. Beat in the egg, honey, and anilla. Slowly beat in the flour mixture.
In a small bowl combine the remainig 3 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Form the dough into 1-inch balls. Roll the balls in the cinnamon sugar mixture. Place the balls 2 inches apart on the prepared baking sheets
Bake for 8-10 minutes or until light brown and slightly cracked on top. Transfer cookies to wire rack to cool. Makes about 3 cookies.