Warm Snickerdoodles
I reward my delivery drivers and repair technicians with
treats. I usually hand out warmed
brownies that I keep stashed in my freezer and run through the microwave for
thirty seconds. But today, I had frozen snickerdoodle dough in the freezer, so the Sears delivery team received
fresh hot cookies straight from the oven.
And they were so efficient that they almost didn’t get their
cookies. I had to run the cookies out to
their truck right before they left.
Snickerdoodles are best when they are served warm. Last week, when My Kid was over for dinner, I
served snickerdoodles fresh out of the oven for dessert with a glass of ice
cold milk. And he marveled over how great they tasted and I told him how I
freeze the cookie dough, all set to go. Then you can pull out several cookies at
a time to bake to share with those you love, your dog, or even the Sears
delivery guys.
Snickerdoodles
From the Better
Homes and Gardens Cook Book
Prep: 25 minutes Chill: 1 hour
Bake: 10 minutes
per batch
Preheat oven to
375 degrees.
½ cup butter—add
1/4 a teaspoon of kosher salt if you use unsalted butter
1 cup sugar
¼ teaspoon
baking soda
¼ teaspoon cream
of tartar, heaping
1 egg
½ teaspoon vanilla
1 ½ cups all-purpose flour
2 tablespoons
sugar
1 teaspoon
ground cinnamon
In your mixer, beat the butter for about a minute until it softens
and then add 1 cup of sugar mixed with the baking soda and cream of tartar. Mix
until it combines and looks fluffy. Add
the egg and vanilla and mix on low until it comes together. Then beat in the flour until it just barely
forms into a dough.
Chill for a minimum of one hour.
Mix together 2 tablespoons of sugar with 1 teaspoon of ground
cinnamon in a bowl. Using a 2 tablespoon scoop, scoop and roll out
cookies. Then roll through the cinnamon
and sugar. Place in a freezer box and
freeze for up to 2 months.
To bake, spread out the dough balls on a cookie sheet and let the
dough unthaw for a couple of minutes.
Then place the cookie sheet in the oven and bake for 10 to 11
minutes. I bake them until the edges
turn ever so slightly brown because I prefer a crisp edge. Let the cookies cool for only a few minutes
after you pull them out of the oven.
Serve warm with a glass of milk.
