25 Days of Cookies, day 13

Day 13 was a day packed full of activity. At church, we are preparing for next week’s Youth Sunday school Christmas program. Following church, I attended a monthly fund-raising luncheon in the church Fellowship Hall. And finally, following the luncheon I had the privilege of  joining some of our church’s youth in caroling at two of our area nursing homes. We were able to visit with several of our shut-in church members, sing a few Christmas carols, and share a small gift with each of them. Although it was hard to carve out time in this busiest of all seasons, I came home feeling like the Grinch at the end of the movie when his heart “grew 3 sizes that day.” The gift of a listening ear, an open heart, a smile, and a little time are priceless and bring joy to the the giver as well as the receiver.

After returning home and feeding the hungry two and four-legged bodies. I turned to today’s cookie, Snickerdoodles. This is one of Dear Husband’s favorites and I have several recipes that I have tried over the years. For today’s version, I turned to my Pinterest page where I had saved The Best Snickerdoodles (Mrs. Fields Copycat). I was a little disappointed with yet another flat cookie…I seem to be running a flat streak with all butter cookies. The recipe makes only 14 cookies, I call them large cookies but the recipe labels them as small/medium cookies. Flat or not Dear Husband still has no problem enjoying these cinnamon-sugar delights.

The Best Snickerdoodles


1/2 c Unsalted Butter, softened(I used salted)

1/2 c Sugar

1/3 Brown sugar, packed

To the bowl of a stand mixer fitted with the paddle attachment(or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.

1 Egg

1 tsp Vanilla

Add egg, vanilla and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.

1 1/2 c Flour

1/2 tsp Baking Soda

1/4 tsp Cream of Tartar

1/4 tsp Salt, optional to taste

Add the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined, about 1 minute.

Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough(2 heaping TBS each), roll into balls and flatten slightly.

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350, line a baking sheet with a Silpat or spray with cooking spray(I used parchment paper).

Roll cookie mounds in:

1/4 c Granulated Sugar

2 tsp Cinnamon

Bake for about 9 minutes, or until edges have set and tops are just set, even if slightly under-cooked pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as the cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Since the day was long and my dough needed to chill, I put my Snickerdoodle mounds into the refrigerator for the night and got up this morning to bake them off. I love to pull cookie dough out of the refrigerator or freezer. It allows me to have fresh baked cookies without all the dirty cookie-mixing dishes waiting to be washed.



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