Snickerdoodles

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I’d tell you where I work but company policy explicitly forbids us from sharing the name of the company on any kind of social media whatsoever. Including LinkedIn. Which if you ask me, is quite the counter-productive rule, but according to the 60-page handbook I got on my first day, even just sharing the name of the company is risking giving away “trade secrets.” It’s not like I’m working for Coca-Cola here, folks (though they are one of our clients – don’t tell!). We don’t have any secret recipes or formulas whose identities are intrinsically valuable to our success. We don’t have any exclusive software, or clients, or vendors. If we have trade secrets, they’re so secret I don’t even know they’re secret.

Let me tell you a few secrets about these cookies. I didn’t have any brown sugar. So I made some using this simple recipe from Joy the Baker. Except I definitely mixed it with a fork, because I’m not even fancy enough for beaters.

In this picture, the pan is sitting on my washing machine – which totally lives in my kitchen.

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This is one of my all-time favorite cookie recipes. It always works. The cookies are always soft in the middle, crunchy on the outside. Plus, you know, they’re rolled in cinnamon sugar. And just that is almost enough to make you call it a day and start rolling everything in cinnamon sugar.

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(You’ll have a little leftover cinnamon sugar, which you should totally put on your toast.)

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Snickerdoodles

From Lovin’ From the Oven

Makes 12-16 cookies

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla extract

For rolling:

2 tablespoons granulated sugar

1 teaspoon cinnamon

In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.

In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Or use a wooden spoon, just make sure your butter is extra soft. Add the egg and vanilla extract and beat until smooth.

Pour the flour mixture into the wet ingredients and mix well.

Cover dough and refrigerate for 30-60 minutes.

When ready to bake, preheat oven to 300 degrees Fahrenheit. Line two cookie sheets with parchment.

Combine sugar and cinnamon in a small bowl. Roll about 2 1/2 tablespoons of dough into a ball. Roll the ball in the cinnamon sugar mixture, coating thoroughly. Place on a cookie sheet and repeat for remaining dough.

Bake cookies 12-14 minutes, but no more. They might seem undercooked, but will continue baking after being removed from the oven, and will end up soft in the middle.

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