Life

Snickerdoodles!

Hello there Blogger! Missy from Honey Bee Recipes here! When Steph asked me to guest blog for her this week I thought, what better thing to make than our mutual favorite cookie, Snickerdoodles. I love them, Steph loves them, our men love them and the world should love them. Try them for yourself. Oh and while you’re at it, make a trip over to Honey Bee Recipes and bookmark it to keep up on new updates. Now, on with the show!
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There isn’t much I enjoy eating more than freshly baked cookies. Especially when they’re warm and goey right out of the oven. It makes me want to sing the cookie song. Now the boyfriend and I are decidedly non-adventurous in the cookie department so we pretty well stick with Oatmeal Raisin and Chocolate Chip. I was really looking for something different while still being a traditional cookie. Nothing with fancy nuts or candied ginger. Thats not us. So I set about searching for recipes. I popped “The Best Cookie in the World” into Google. I sifted thru several pages and found this recipe from Recipezaar. I can get into Cinnamon Sugar Cookies. Thats something I can work with. I tried it out and it was in fact the best cookie I’d ever eaten. It’s amazing. So now, I share that joy with you.

First and foremost, every cookie recipe starts with room temperature butter. I don’t know about you but I’m not the type of gal who decides in the morning that I want to make cookies later that night. Pssh, when I decide to make cookies I’m lucky that they even get baked before I wolf down the whole batch. So I devised a foolproof way to make ice cold butter into room temperature butter in less than a minute. Start with a stick of butter and pop it on a plate.

Bang it in the microwave.

Heat it for 10 seconds and flip the butter so that the side touching the plate is now facing up and microwave it for another 10 seconds. Voila!

Perfectly room temperatured butter! Now if you don’t have a kitchenaid mixer don’t fret. While it’s one of the most used and most “cool” tools in my kitchen you could just as easily use a hand mixer or a spoon. Of course using the spoon may make you look like this but it’s definitely doable. Next we add a half cup of white sugar.

Plus a third cup of brown sugar.

Mix it all together until its thoroughly creamed and looks vaguely like this or until it reaches the point where its creamy, fluffy and lump-free.

Yum now refrain yourself from spreading this sugary butter on toast and keep going. Okay, now add a teaspoon of vanilla and one egg.

Blend them until they vaguely resemble this and the egg is entirely incorporated into the mixture.

Next combine 1 1/2 cups of flour, 1/4 teaspoon of salt, 1/2 tsp baking soda and 1/4 tsp cream of tartar.

Combine them all thoroughly so that each of the ingredients are well blended.

Add the dry ingredients to the wet ingredients in the mixer until they look like this.

Now if you’re somewhat like me it’ll be a miracle if all the dough makes it to the oven. If you’re exactly like me you’ll be lucky if any of it makes it to the oven. Of course I need to make a forceful note about the dangers of eating raw eggs but your girl likes to live dangerously, salmonella be damned. Now pop that bowl in the fridge to let it cool slightly and set the oven to 300 degrees to preheat. While its heating combine 2 tablespoons of sugar and 1 teaspoon of cinnamon on a plate.

Mix them together with a fork until well combined or until it looks sort of like this.

Now take the dough from the fridge and pull a walnut sized chunk from the bowl and roll it in your hand so that it’s similar in size and shape to this baby.

Rather than popping it straight in your mouth roll it in the cinnamon sugar mixture.

Now place it on a lined baking sheet and smoosh it down.

Repeat until your baking sheet is full and they looks like these guys.

Now pop them in the preheated oven for roughly 14 minutes. I know you’re going to look at them and think “Are you kidding me? They’re still fair and squishy and they’re not done!!” Trust me my babies. They’re done. If you leave them any longer they’ll be a little too crispy. They’ll still be good but they won’t be AS good. They should look a lot like this.

Move them to a lined cooling rack and devour them!

It roughly makes 18 or 19 cookies. You’ll be lucky if these last until the next morning. They’re amazing. Enjoy!!!

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