Saturday, November 21, 2015
Mrs. Fields Copycat Snickerdoodles
Snickerdoodles were the first thing I ever baked. I wanted to share them with my grandfather and my only means of transportation was my bike. It took me about 20 minutes to get to his house, taking care that not one cookies was crushed.
He loved that I rode over to see him and I gave him the cookies. The smile on his face was all I needed. Every cookie was gone by the time I went home.
I always wondered if they were good but it started my obsession with making cookies.
Gabe doesn't like sweets and I sure don't need them in the house so I end up giving them away to people who would never expect homemade cookies.
The recipe is from Type A Mommy.
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
1/4 cup granulated sugar
2 teaspoons cinnamon
In a large bowl, cream together the butter and sugars with a mixer on high speed. Add the egg and vanilla and beat until combined.
In another bowl, combine the flour, salt, baking soda, and cream of tartar. Whisk to make sure everything is combined.
Pour the dry ingredients into the wet ingredients and mix well.
Chill dough in the fridge for about an hour. I leave the dough in the bowl it was mixed in.
After dough has chilled, preheat oven to 300 degrees F.
In a small bowl or a plate, combine the sugar with the cinnamon for the topping.
Take around 2 tablespoons of the dough and roll it into a ball for each cookie. Roll it in the cinnamon/sugar mixture and place onto a parchment lined cookie sheet. Slightly flatten each ball with the palm of your hand.
Bake the cookies for 12 to 14 minutes and no more. The cookies may not seem done but will continue to cook after removed from the oven and left to sit for a while.