Snickerdoodles

Ever had a day where you just crave something? No substitutes will do? You’ve just got to have it, no matter what? That was me the past couple days. I wanted cookies like nobody’s business. The only problem? I’ve been completely sidelined with pink eye (in both eyes), and what started out as allergies but has now transformed itself into what is likely a sinus infection. I’ve been a drippy, watery, snotty mess for the past week. I’ve gone through 3 full boxes of tissues (2 in 2 days), as well as 2 half boxes, and an entire box of medicine. I wasn’t in any mood to bake. But I still wanted something sweet. I stood in the aisle at Target, during one of my tissue and medicine runs, staring at box brownie mixes, contemplating whether I had the energy to handle throwing in a few ingredients. I didn’t. Finally the craving became too much and I had to do something about it. Sickness or not, I’m making cookies.

I love cookies for their simplicity. A few ingredients, a cookie scoop, and about 10 minutes in the oven-- instant craving gratification. No long cooling time. No messing with frosting. Just perfection in a flash. And there’s nothing more simplistic than a Snickerdoodle. I was shocked to realize I’d never actually made one of these simple classics in the 2 years of blogging! I’ve made Snickerdoodle Bundt Cake, Snickerdoodle Cupcakes, Maple Snickerdoodles—but no classic, traditional Snickerdoodle. Shame on me!

I’d love to say these taste delicious, with the perfect amount of sugary spice, but I can’t. Not because they don’t. I just can’t taste anything right now. No matter what I eat or drink, nothing has a flavor with a stuffy nose. So unfortunately, I can’t grade them on taste, but texture? They’re perfectly crunchy around the edges with a nice pillowy soft center, just the way I like cookies. So they get an A+ for that! And they look like they’re tasty at least. And they fulfilled the craving, so it’s all good. I’ll just have to make them again when my tastebuds work properly.

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Snickerdoodles
Adapted from Chewy Gooey Crispy Crunchy by Alice Medrich
Makes about 20 cookies



1 ½ cups all purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup plus 1 tablespoon sugar, divided
1 large egg
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream butter and ¾ cup sugar until light and fluffy, about 3 minutes. Add egg and mix until combined, scraping down the sides of the bowl as needed. Gradually add flour mixture, mixing until just incorporated. Gather dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.
4. In a small bowl, mix remaining tablespoon of sugar with cinnamon and nutmeg. Using a cookie scoop or a heaping tablespoon, form dough into 1-inch balls. Roll balls in spiced sugar mixture and place on prepared cookie sheets, 2 inches apart.
5. Bake, rotating halfway through, until cookies are puffed, about 10 to 12 minutes. Let cool on baking sheet for several minutes before transferring to a wire rack to cool completely.