I've got a little present for those who 'traveled' to Columbus, Ohio with me these last few posts by patiently waiting until all of the pictures loaded, reading the posts and sending me such sweet emails. The present is pretty sweet but there's only one catch...you have to make it yourself.
Snickerdoodle cookies have never been a favorite of mine. I've always found them to be boring, insipid little cookies that had only one power: The ability to astonish me with the amount of fans this flavorless little cookie has. I've made various versions a few years ago that weren't very satisfying to me. I disliked this cookie so much that I refused to make it anymore for my family...until one day, one of my children came home singing the cookie's praises and its baker. A strange look (one of competition, perhaps?) must have crossed my face and been misinterpreted because the child gently patted me on the arm and told me not to worry. They would just eat snickerdoodles at that other person's house.
That night, I set out to make myself a fan of the snickerdoodle cookie. I did some sampling of snickerdoodles all around town. I did some research--um, cream of tartar? Not necessary. And cream cheese? Really? Why? I played with recipes, combined recipes and scrapped recipes. Then, I started from the bottom up starting with the butter and ending with the flour. I added additional cinnamon to kick up the flavor base and the cinnamon sugar the dough gets rolled in right before baking gets a small amount of ground cloves that is just enough to boost the flavor but not enough to destroy the cinnamon sugar integrity of the snickerdoodle. After several batches, I accomplished the impossible:
I am a snickerdoodle fan.
No longer flat or lacking in taste, my snickerdoodle recipe is everything those other snickerdoodes are...and more. These snickerdoodles are sweet. They are spicy. They are chewy. And they damn good.
Snickerdoodles
by Michelle
1/2 cup soft butter 1 egg
1 cup sugar 1 1/2 cups flour
1 tsp cinnamon For Rolling*
1/4 tsp baking soda 1/4 cup sugar
1 tsp baking powder 1/4 tsp ground cloves
dash of salt 1 tsp cinnamon
1 tsp vanilla
1. In a bowl, beat together the butter and the sugar until well combined. Add the cinnamon, baking soda, baking powder and salt.
2. Beat in the egg and vanilla. Stir in the flour and mix well. Wrap dough and chill for at least one hour.
3. Preheat oven to 375. In a small bowl, stir the sugar, cloves and cinnamon together.
4. Roll the dough into balls approximately 1 inch in diameter and then roll them in the sugar mixture. Place about 2 inches apart on a greased cookie sheet.
5. Bake for 10-12 minutes being careful not to overbake. Allow the cookies to cool on the pan for a few minutes and then move to a wire rack to finish cooling.
* You will have some of the sugar mixture left. Save to sprinkle on hot buttered toast. Yum!
