I know you all must think I was never going to bake again but, Fear Not! It just took a little time to get acclimated and get my lazy self over to the grocery store (it's much more inconvenient when you have to walk there and back with all your baking supplies). But I made it. I really should invest in some of those reusable shopping bags though, the plastic ones really dug into my arms. >_<
So what are we baking today you might ask? Well, for starters, I am angry at nature for teasing me and the rest of the Northeast with that little bit of cool, crisp, amazing Fall Weather we had a few weeks ago. Now, it decided it wants to be 80 degrees and humid out. Oh New Jersey, can't you just pick one season and stick with it? For me?
Since Nature won't give me Fall, I figured I'd whip up something that reminded me of my favorite season instead: Snickerdoodles. In all honesty, you can have Snickerdoodles at any time of the year and still find them out of this world, but there's just something about the cinnamon-sugary goodness that reminds me of Autumn leaves and sweater weather.
This recipe comes to us from (you guessed it) How Sweet it Is. I really mean it when I say this: I don't pick her recipes on purpose. I don't. I'm always on FoodGawker and I click "add to favorites" and then when I finally click through the link, it's her blog. In all honesty, it doesn't put me at much of a disadvantage though, seeing as how this recipe is just about the best Snickerdoodle recipe I've found to date. To quote one of my roommates here at college, these cookies are "banging."
So here is my wonderful cozy (little, but cozy) kitchen at college. I'm lucky enough that the light is pretty good in here with the windows.
Now I have to tell you, the recipe is simple enough, but this dough is uber sticky. I put it in the refrigerator as the recipe recommended, but I would suggest to even split the dough into smaller batches and only work with a small batch at a time. If you leave it out for awhile, it quickly resorts back into a sticky mess. I learned this the hard way, and ended up getting cookie dough on pretty much everything I touched. Thank goodness no one had to use the kitchen sink while I was doing this!
Once you roll it in the cinnamon sugar though, it becomes easier to handle. Then just a quick press of the fingers on each cookie and into the oven it goes. What comes out, my friends, is an aroma that I wish I could have in my kitchen every single day of my life, and cookies that are melt-in-your-mouth awesome.
Just grab a glass of milk and you're totally set. This batch makes about 16-18 cookies, and if you plan on sharing these, I'd say to double the recipe. I made these Sunday afternoon, and by Monday there was only one left. They store pretty well though. I think the addition of the little extra fat in the milk helps to keep them moist, and the increase of cinnamon in the cinnamon sugar makes these a new Fall Favorite for me.
Via How Sweet it Is
1 3/4 cup all purpose flour
1/2 cup sugar
1 cup butter, softened
2 tbsp milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cinnamon
1/4 cup sugar
1. Cream butter and sugar until light and fluffy. Add egg and vanilla extract and beat until well incorporated.
2. Add flour, baking powder, salt and begin to incorporate. Add in milk and mix until well combined into dough.
3. Stick dough into fridge for 30 minutes
4. Preheat oven to 375.
5. Roll roughly one tablespoon of dough into a ball and then roll in cinnamon sugar.
6. Place unbaked cookies on cookie sheet, leaving space for spreading
7. Bake at 375 for 10-12 minutes. Let cool on wire rack.