Snickerdoodles are very comforting cookies. Cinnamon and sugar just tend to give you that warm fuzzy feeling you get from happy-feel good movies.
Side note: Did anyone see The Help? Best. Movie. Ever. I laughed, I cried, and I laughed some more. SO good!
Back to baking: after a long and way too stressful day yesterday (who knew sophomore year was so much work!?!) , I decided that what I really needed was a good dose of cookies. I can now say that baking absolutely has healing properties, because by the time these cookies came out of the oven, I was feeling much, much better.
These cookies are really yummy. The cinnamon sugar makes a nice little crunch on the outside, while the inside is that classic sugar cookie we all love.
If you like something to dunk your cookies in, skip the milk – you’d never guess it, but Snickerdoodles taste amazingly fantastic with English Breakfast tea!
Adapted from Baking Illustrated
Makes 25 cookies
1 1/4 cups of flour
1 teaspoon of cream of tartar
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of butter
3/4 cup of sugar, plus 3 tablespoons for rolling
1 tablespoon of ground cinnamon for rolling
Preheat the oven to 400 F. Spray two large baking sheets with non-stick spray, or line them with parchment paper.
Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
In an electric mixer fitted with the whisk attachment, cream together the butter and 3/4 cup of sugar at medium speed. Add the eggs and beat until fully combined, being sure to scrape down the sides of the bowl as you go. Add the dry ingredients, mixing slowly until just combined.
In a small bowl, mix together the 3 tablespoons of sugar and 1 tablespoon of cinnamon. Gather small handfuls of the dough together, about 2 tablespoons worth, then roll them in the cinnamon sugar mixture to coat. Place the cookies on the baking sheet, spacing 2-3 inches apart. Bake for 9-11 minutes. Let cool for 5 minutes, then enjoy with a large mug of English Breakfast tea 😉