Thursday, August 18, 2011
I sort of went on a cookie fast this summer. I'm not sure why.
I'm sure you can imagine the delight of a child, who after a summer of being told, "No, I don't have a cookie to give you as a treat" was finally told, "If you eat all your dinner, you can have a cookie."
Oh, the squeals! There was pure excitement, followed quickly by a rapid clapping of hands!
The delight pretty much bubbled up in me too!
These cookies hold true to a regular snickerdoodle--crispy on the outside, soft on the inside. The addition of the the extra spices only gives this cookie a deeper flavor. These cookies only lasted a couple of days in my kitchen.
Maybe a cookie fast isn't such a great idea, after all. Cookies are good for your soul.
Adapted from My Madison Bistro
1 1/2 cups granulated sugar
1 cup room temperature unsalted butter
2 large eggs, at room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Cinnamon Sugar Mixture
1/4 cup sugar
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
Preheat oven to 400 degrees.
Sift the flour, cream of tartar, baking soda, and salt. Set aside.
Cream sugar and butter on medium speed. Add eggs, 1 at a time, until mixed.
Reduce speed to low and slowly add the flour mixture until just combined, scraping down the bowl with a spatula as needed.
In a small bowl, mix the remaining ¼ cup sugar with the spices
Form dough into 1 ¼ inch balls and roll in sugar mixture. Place 2 inches apart on parchment lined baking sheets.
Bake 8-10 minutes; cool 5 minutes on baking sheet before removing to wire rack to thoroughly cool.