Back to Baking
Going along with the theme of one of my favorite chef’s Ina Garten’s cookbook “Back To Basics,” I took a step back from gourmet recipes and went back to something basic: cookies. It felt good to get back to baking, it was the same feeling a runner has after finishing a run after a long hiatus. I decided to make one of my boyfriend’s favorite cookies, Snickerdoodles, to bring along for my visit. Now I’ve made Snickerdoodles many times, but today’s recipe was by far the best–just leave it to Martha. This recipe creates a fluffy cookie, with more of a yellow cake consistency than any other I’ve made before. Perhaps it was the butter I used, we didn’t have unsalted so I used lightly salted butter and omitted a bit of the salt in the batter, but I swore the butter smelled like rich buttercream in the batter. This recipe also leaves out the Cream of Tartar which you find in most Snickerdoodle recipes. Either way I’m not too concerned with what’s in the cookie considering the final product was quite heavenly, if I do say so myself.
Martha Stewart’s Snickerdoodles
makes about 1 1/2 dozen
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.