WOW! It’s December.
Have you started any of your holiday baking? Or even shopping?
Like Katie mentioned in her last post, the company that we both worked at together shut their doors after almost forty years in business. I was one of the last ones there to close out my department, followed by my direct boss. Saying goodbye was bittersweet, but it’s been nice having the last few weeks off. My house hasn’t been so consistently clean, EVER and dinner has been on the table almost every night. I’ve been enjoying it a lot. It’s really nice not working around the holidays.
Since I’ve had the time off I’ve had the chance to try some awesome cookie recipes. Which leads me to sharing these Snickerdoodles with you.
They’re perfect in every way. Not too crispy, but not too soft. The cinnamon/sugar seems to melt in your mouth after the first bite. The smidge of vanilla bean adds to the final touch of perfection.
Wrap these in a cute treat bag and take them to your neighbors or your next holiday party. Your friends will think you’re even more amazing.
Vanilla Bean Sinkerdoodles
Adapted From: Joy the Baker Cookbook
2 3/4 cup all-purpose flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
1 cup of unsalted butter, softened
1 1/2 cups white sugar
2 large eggs, room temperature
1/2 tsp pure vanilla extract
1 vanilla bean, scraped of seeds
First, to make the cookies, in a medium mixing bowl whisk together flour, cream of tarter, baking soda, and salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, beat together the butter and sugar for 3 to 5 minutes until light and fluffy. Scrape down butter/sugar mixture and beat in eggs one at time on medium speed for one minute each, scraping down sides after each step. Add vanilla extract and vanilla bean seeds and beat until just combined.
Scrape down butter/sugar mixture. Add flour mixture mixing on low speed just until combined. Finish incorporating mixture by hand with your favorite rubber spatula or wooden spoon. Do not over mix.
Let cookie mixture rest in the refrigerator for at least 30 minutes. This hardens the butter back up, so during baking time your cookies don’t become a hot mess.
While the cookie mixture is resting, mix together 1 teapsoon of ground cinnamon and 1/3 cup of white sugar in a small bowl.
Preheat oven at 350 degrees F placing oven rack in the center of the oven. Line a baking sheet with parchment paper.
Using a cookie scoop, scoop tablespoon sized dough balls into cinnamon/sugar mixture and roll around until well coated.
Place on cookie sheet and bake for 12 to 14 minutes. I found that 12 minutes is perfect.
PS – more holiday recipes coming!