Martha's Snickerdoodles
I haven't done a lot of cooking the last few days, which is apparent by the lack of posting! Spring has "sprung", in the sense that we have had slightly warmer temps the last couple of days. With the sunshine comes more time outside. I think we all have a bit of cabin fever at this point. I am looking forward to everything turning green and the leaves filling out the trees in our yard and making it more appealing to spend time out there.
After spending some time playing with the boys outside this morning, it was time to come in and warm up a bit. There's still a chill in the air, so heating up the oven is not a problem. I still need to fill my freezer with a few more cookie choices, so today I decided Snickerdoodles sounded appealing. This recipe comes from Martha Stewart's Holiday Cookies special edition magazine. Now, I am not a big fan of Martha, but I have to give her credit when it comes to cookies. Each recipe I have made from this magazine has been wonderful! At some point, I'll jump in and try some of the more complex recipes, just to see if I can make them as pretty as the pictures.
These cookies are so wonderful, cakey and chewy in the middle and not overly sweet. Even being rolled in cinnamon sugar doesn't take them too far. You don't need a big glass of water just to wash them down. Now, a glass of milk on the other hand would probably be a perfect match, but I would even venture to say that your favorite hot tea would compliment these cookies. They are cinch to mix together and are in the oven before you know it. I did mis-read the recipe and only added one stick of butter to the mix, and I think they came out just fine. Which means that I lowered the calories on these cookies (albeit unintentionally!), and you can go ahead and enjoy an extra one and not be as worried about your waist-line!
Ingredients
After spending some time playing with the boys outside this morning, it was time to come in and warm up a bit. There's still a chill in the air, so heating up the oven is not a problem. I still need to fill my freezer with a few more cookie choices, so today I decided Snickerdoodles sounded appealing. This recipe comes from Martha Stewart's Holiday Cookies special edition magazine. Now, I am not a big fan of Martha, but I have to give her credit when it comes to cookies. Each recipe I have made from this magazine has been wonderful! At some point, I'll jump in and try some of the more complex recipes, just to see if I can make them as pretty as the pictures.
These cookies are so wonderful, cakey and chewy in the middle and not overly sweet. Even being rolled in cinnamon sugar doesn't take them too far. You don't need a big glass of water just to wash them down. Now, a glass of milk on the other hand would probably be a perfect match, but I would even venture to say that your favorite hot tea would compliment these cookies. They are cinch to mix together and are in the oven before you know it. I did mis-read the recipe and only added one stick of butter to the mix, and I think they came out just fine. Which means that I lowered the calories on these cookies (albeit unintentionally!), and you can go ahead and enjoy an extra one and not be as worried about your waist-line!
Snickerdoodles
Ingredients
- 2 & 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 cup (2 sticks) unsalted butter, softened (I used one stick and it did not affect the cookie)
- 1 & 1/2 cups plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees. In a large bowl, sift together the flour, salt and baking powder and set aside. Add butter and 1 & 1/2 cups sugar to bowl of a stand mixer. Mix at medium speed for about 3 minutes, until light and fluffy. Add in the eggs. Reduce speed to low and add the flour mixture.
- Stir together the last 2 tablespoons sugar and cinnamon in a small bowl. Shape dough into 20 balls (I made smaller balls from the dough and was able to get about about 40 cookies).
- Then, roll the balls in the cinnamon-sugar mixture. Place on cookie sheets lined with parchment paper about 3 inches apart as cookies will spread (I put them about 2 inches apart and that worked fine).
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