Hello all! How are things? Is it finally starting to look like spring where you are, or are you still feeling the cold? I’ve been able to wear dresses a couple times already, and today is supposed to get to 80 degrees! Minnesota, you crazy. 😉🌴
Another funny thing about spring around here is that for about a month it looked like a barren wasteland. The snow was gone, but the grass was brown and sad. And there weren’t any buds on the trees. Then it rained once and the metamorphosis happened. And not the weird Kafka kind. 🙂 In about two days suddenly the grass was green and the leaves were shooting out of the trees. I guess this means I don’t have to watch Island Living on HGTV anymore to get my spring/summer hit. Just kidding. I’m totally going to keep watching it. Those shows are addicting in a bizzaro way.
So let’s move on to these wonderful cookies! When Oliver Twist isn’t staring out the window at cardinals, he’s in the kitchen with me. And I’ve discovered that his favorite cookie is the snickerdoodle. He very patiently sits there when I’m making them, eager to see if it’s something for him. It has to be, right? Maybe he likes cinnamon. He is my baby after all. 🙂
These snickerdoodles are so soft and tender. They’re a Martha Stewart recipe, and Martha doesn’t mess around. She knows what she’s doing with these cookies. They have quite a bit of baking powder, which means they turn into pillows of sugar and cinnamon awesomeness. And did you know that you can make snickerdoodles with white or brown sugar? It’s true! I’ve done both. This is actually a brown sugar batch, hence the darker color. I’m telling you, if you like that tender chew that comes from brown sugar, definitely try it out some time.
In other news, I’m a HUGE fan of cinnamon sticks. Seriously. A huge bundle of cinnamon sticks would not be a crazy birthday gift for me. And don’t even get me started on my devotion to cinnamony horchata. So if you’re a cinnamon freak like me, you’re going to love these. But who really needs to be convinced to eat a snickerdoodle, right? My experience has been that they are always the first to go, even before the chocolate chip cookies are cobbled up. Snickerdoodle lovers unite! ❤️
(From Martha Stewart’s Cookies)
- 2¾ cups all purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 2 sticks of unsalted butter at room temperature
- 1½ cups plus 2 tbsp sugar (regular or brown)
- 2 large eggs
- 2 tsp cinnamon
- Preheat the oven to 350 degrees F.
- In a medium bowl sift together flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar and butter on a medium speed until fluffy, about three minutes.
- Add in eggs, scraping down the bowl if you have to. Mix until incorporated.
- Reduce speed to low and add in flour mixture.
- In a small bowl mix together cinnamon and remaining 2 tbsp sugar.
- Roll the dough into twenty even balls. Roll in cinnamon/sugar mixture.
- Place on baking sheets and bake for 12-15 minutes.