I’ve been very un-food-inspired and I hate it. You can find me in the kitchen often making something or another, but these days nothing has been pushing to make something. I’m thankful that I have the luxury of taking some time off from the kitchen and not being forced to simply throw something together.
I was going somewhere today and I was determined to find something, anything, to bring. I ended up debating between a chocochip recipe and a snickerdoodle one. I’ve made snickerdoodles twice before, once coming out amazingly and the other a total failure so it was due time to try to make these again.
They’re a cousin of sugar cookies, as they have a base of sugar cookies but have the addition of cream of tartar to give it a kick and rolled in cinnamon sugar. This particular recipe uses browned butter.
Snickerdoodles (from here)
2 sticks (1 cup) butter
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups flour, sifted
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp kosher salt
a little less than 1/2 cup granulated sugar
1 tsp. ground cinnamon
Preheat to 375 F. Melt the butter in a sauce pan and put on medium heat. Cook for about 12-15 min, stirring frequently to make sure the butter doesn’t get burnt. The butter will turn to a golden brown when done. Meanwhile, place the 1 1/2 cup sugar and eggs in a large bowl. In a medium bowl, sift together the salt, flour, baking soda, and cream of tartar. In a small bowl, combine the cinnamon and 3/4 cup sugar. Once the butter is done and cooled, whisk it into the eggs. Stir in the dry ingredients into the egg mixture just until combined. Cover and chill for 10 min. Roll the dough into small balls, about 1/2 a tbs and roll into the cinnamon-sugar mixture. Place on a baking sheet and bake for 8-10 min. Remove from baking sheet and place on cookie rack to cool.