Fluffy Snickerdoodles

Fluffy Snickerdoodles

Fluffy Snickerdoodles

Mmmm. I love fluffy, cakey, moist cookies! Crisp and snappy has never really tripped my trigger, I’m not opposed to them, but hey everyone’s got their favorite! Snickerdoodles are my Dad’s all-time favorite cookies, and they’ve been on the request ‘Treat Sheet’ at work for several weeks now, so with December baking month wrapping up, I need to keep all these holiday cookies a bakin’! The last four weekends I’ve been crossing all kinds of goodies off of my list, this one being no different, yay baking!

Confession: I’m selfish….ooops. Whenever I make treats, sweets, or snacks, I love them…but I only want one 🙂 I give the rest away. Trying to watch my lady figure extra lately, I’ve gotta put this butt in a wedding dress in a few months! So, even though I’m literally giving away 99% of what I make, I cave and make sweets the way I WANT…even for just one or two cookies 🙂 See, selfish, told you so.

I love simple recipes, but sometimes I reallllly want to use my mixer/s. Yes two, I have two, and use two! But lately I’ve been creating everything by hand, no mixer required. Shucks, oh well…it’s not like they’re going anywhere I guess!              I feel like I should have known this, but I didn’t. I was doing some sugar research and I found that dark/brown sugar makes things ‘chewy’ if your looking for that effect like these cookies have. There is more molasses in brown sugar so if you want to make a simple non-threatening change to your cookies, go for it! If your recipe calls for 1 cup of white sugar, split it! Make it 1/2 cup white, and 1/2 cup brown sugar. Love it!

Not that you will need push these on people…because they disappear VERY quickly….but just a quick reminder tip. The more butter in your goods, the less amount of time they stay good! So make sure they are sealed in an airtight container to keep that air out.

Fluffy Snickerdoodles

3 dozen
 
2 sticks of butter (unsalted)
1/2 cup brown sugar
1 cup white sugar
3 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 shakes of cloves
1 teaspoon of baking soda
1/2 teaspoon of salt
3 eggs
1 teaspoon of vanilla
 
Rolling Sugar Mixture
1/4 cup white sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg

1. Heat the oven to 425°F.Melt your butter, let it come to room temperature and mix the dry ingredients. Whisk together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

2.Place the dough mixture in the fridge for a couple of hours. This step isn’t necessary, but it makes the cookies a lot easier to work with and less of a sticky mess when you ball them up.

3.Mix the white sugar, cinnamon, and nutmeg into a shallow dish. Roll small 1 1/2-inch balls of dough and roll them in the cinnamon sugar( I just used a tablespoon to make them all even).

4. Line your baking pan with parchment paper (as always for even and clean baking!) and place the balls a couple of inches apart. Bake for 6 minutes then remove and let cool on the baking sheet for a few minutes before transferring them off and onto a cooling rack.

*You can refrigerate your dough for a couple of days if need be, just make sure to keep them covered and sealed tight. snickerdoodles2

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