Happy Sunday! Here in Charleston we are having unseasonably warm weather and today was just perfect so we spent lots of time outside. I did have the morning with just Ollie so I was able to do a little shopping and baking.
I have always loved sweets, but I am partial to a great cookie and today I found that perfect, great cookie recipe. They have a soft center with slightly crispy edge. These cookies are buttery with a light cinnamon and sugar coating. What could they be? Snickerdoodles of course. I've never been able to make one that taste as good as the Great American Cookie but now I think I could give them a run for their money. I had to use all my self-control to only eat three today. I ended up giving away half of them so I wouldn't eat them all. So without ado, here is the recipe for the most perfect snickerdoodle you can make at home. All the credit for this recipe goes to
Averie Cooks.
THE BEST SNICKERDOODLES
INGREDIENTS:
Dough
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste
For Rolling
1/4 cup granulated sugar
2 teaspoons cinnamon
DIRECTIONS:
For the dough:
To the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
Using a medium 2-inch cookie scoop or spoon, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly. In a small bowl, combine sugar, cinnamon, and stir to combine. Roll dough balls in cinnamon sugar mixture.
Place mounds on a large plate or lined cookie sheet, 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 350F, line a baking sheet with parchment paper.
Place dough balls on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes, or until edges have set and tops are just set to keep the centers soft. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
I think this dough would be a great base for a variety of cookies, it is that perfect. Next I may double it and do some with chocolate chips or nuts or cranberries.
Emmett approved ✓✓
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I also wanted to share a few of my awful mirror selfies. How cute are these jeans I found at Target for less than $9!?! So cute and perfect warm days like today.
jeans {sale is in store only, so run grab a pair}
This post marks the end to a deliciously wonderful weekend. I hope yours was just as nice.
