A confession: I don't really like baking cookies that much. I know, I know, what sort of food blog are we running? (And yeah, the credit for most of the cookie recipes on this site goes to Monica, not me.) To be honest, I just don't find baking cookies that fun for some reason. I'd rather bake scones are cheesecake or something.
However, sometimes you just need a cookie.
This would definitely be one of those times. I'm mired in finals right now, and could use about ten of these right now. (Yay stress eating / finals / freshman fifteen!) Plus, we have recipes for both
, so it seemed like a Snickerdoodle recipe was in order.
If you're craving cookies, I would definitely recommend these snickerdoodles. They're so soft and fluffy they practically melt in your mouth, and the cinnamon sugar give them a wonderful warm scent and slightly spicy flavor. I also like to add walnuts to my snickerdoodles, but feel free to leave them out if that's not your thing.
Well, I'm off again to my Spanish paper / late night baked goods snacking thanks to the Au Bon Pain across the street....but that's a story for another time....
They're so soft and fluffy they practically melt in your mouth, and the cinnamon sugar give them a wonderful warm scent and slightly spicy flavor
Adapted from the cookbook
by Hilaire Walden
Yields: 30 cookies
For the dough:
½ cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla extract
¼ cup milk
3 ½ cups all-purpose flour
2 teaspoons baking powder
pinch of salt
½ cup walnuts or pecans, chopped
For the coating:
4 tablespoons sugar
2 tablespoons cinnamon
- Beat butter with an electric mixer until fluffy. Beat in sugar and vanilla extract. Beat in the eggs and the milk.
- Mix flour, salt, and baking powder. Mix the dry ingredients into the butter/sugar/egg mixture. Mix in the walnuts.
- Put the dough in the refrigerator for 15 minutes.
- Preheat the oven to 375 degrees F.
- For the coating, mix together the sugar and cinnamon.
- Roll the cookie dough into 1 ½ - inch balls. Roll them in the cinnamon-sugar mix, place them on a greased cookie sheet 2 inches apart, and flatten them slightly with your palm.
- Bake the cookies for around 10 minutes, until golden. Let cool, and eat!