Easily over a month ago I began writing a list of treat type possibilities for at the very least November and December. When considering my possibilties for December gingerbread was an obvious one and we’ve already covered gingerbread in both cookie and cupcake forms. Of course there are still plenty of other gingerbread options should I want to try one or two more this year. That’s right… I’ll stop making gingerbread items when January gets here. I reserve it for November and December. Just as lemon and blueberries are traditionally spring and early summer ingredients.
What other items come to mind for December? Chocolate, yes lots of chocolate and how about peppermint? Peppermint is a definite and has a wide range of possibilities. One of my favorite holiday cookie is actually a peppermint variety. I promise that’s coming soon. I’ve talked about it a lot in various venues. Trust me when I say it’s amazing. But still… what else comes to mind for December? I thought: eggnog, fudge, specialty cheesecakes, brownies even. Typically cookies are a huge hit in December. They’re often very easy to make and serves a crowd with one batch, or even half of a batch! The varieties are endless but we all have our favorites.
I had been debating over a few possibilities for this week, wavering back and forth between what to try first. I finally decided on an old classic and seasonal favorite that is sometimes forgotten about, or at least in my case. I’ve had snickerdoodles before but they obviously haven’t been memorable. Maybe it’s that they’re so basic and eaten only once or twice a year. Or maybe it’s that other cookies have outshined the snickerdoodles with their fanciness or extra flavors. I vow to never forget the snickerdoodle again. They may not be my go to cookie but after mixing up a batch yesterday I was wowed. Truly utterly amazed by how delicious they were. I’ve decided I absolutely have a love hate relationship with snickerdoodles. Why you ask? Because I love them for they’re simple deliciousness and hate them for it at the same time. I eat one and want to go back for more. They’re small enough you think it’s not a big deal but can’t help yourself. I promise you’ll have the same issue.
When I set out to make these I honestly don’t know what I was thinking but pulled up the recipe both online and in my Martha Stewart cookie book. I’m not sure why I did both but I did. I had reviewed the online version early in the day and decided to for whatever reason use the actual book to follow along with while baking. I added the butter to my stand mixer bowl, followed by the sugar and then began questioning what was going on. I looked at the online version, then back at the book version… they have the exact same picture and the exact same name BUT they’re completely different recipes! I don’t understand how such a big name and company could allow something like this to happen. At least have two names, maybe Snickerdoodle I and II and use different pictures that would accurately depict the cookie, don’t lie to average household bakers. Most would not even catch something like this but me with my quirkiness did. Though this may not always be the case, keep this instance in mind if you bake something and the end result is drastically different from the one pictured.
I ended up continuing to follow the book recipe adjusting it slightly. The final result was seriously amazing. The cookies had a slight crunchy exterior with a soft almost cake like interior. Heaven I tell you! I proclaimed on twitter that the cookies would be gone by the end of the day and they absolutely were. Keep in mind I didn’t actually bake a full batch but the ones I did make were still devoured. They’re extremely hard to resist.
Cook Time: 12-15 minutes
2 3/4C flour
2 tsp baking powder
1/2 tsp salt
2 tsp cream of tartar
1C butter, softened
1 1/2C sugar plus 3tbsp, divided
2 tsp cinnamon
Preheat oven to 350 degrees. I don't know if this really made a huge difference in the final cookie or not but I decided to follow the directions and sift the flour, baking powder, salt and cream of tartar together into a medium bowl. Supposedly sifting flour gives a lighter fluffier result. If you don't have a sifter, don't worry about it. I'm sure they'll still taste equally delicious if not identical to a sifted version.
Cream butter and 1 1/2 cups of sugar in a large bowl or stand mixer. Scrape bowl as needed and prior to each new addition. Add eggs, mixing until creamy. Slowly add flour mixture while beating on low speed. I used a serving spoon to add flour mix bit by bit. Turn speed up to medium, mixing until all ingredients are encorporated well.
In a small bowl, whisk together 2 tsp cinnamon and 3 tbsp sugar. Using a medium cookie scoop, scoop dough and transfer to your hand to roll into fairly smooth ball. Each ball should be roughly 1 1/2 inches - no need to measure, just eyeball it. Work with one dough ball at a time. Drop ball into cinnamon sugar mixture.
Roll to coat.
Transfer coated dough balls to a prepared cookie sheet lined with parchment or a silpat.
Bake for 12-15 minutes. Mine were perfect at 12 minutes. Let cookies rest for 1-2 minutes before transfering to a cooling rack to cool completely. Cover and store for up to several days... if they even last that long.
I opted to make the full recipe as noted but froze half of the dough for a later date. If you choose to freeze dough, always label the the bag with the type of dough, date you froze it as well as any other important information such as bake temp and time. For these cookies I also wrote down the rolling mixture amounts so I don't have to refer to my book or this post.
Recipe source: Martha Stewart's Cookies cookbook (not the online cookie version)