With Fall comes Fall seasonings. Cinnamon, Pumpkin Spice, Ginger, etc. Those are some of my favorites. Last night it was extremely chilly here in Massachusetts. It was the first real […]
With Fall comes Fall seasonings. Cinnamon, Pumpkin Spice, Ginger, etc. Those are some of my favorites. Last night it was extremely chilly here in Massachusetts. It was the first real cold night we have had in a long time. It was one of those nights where you can’t help but to put on an over sized sweater, leggings, slippers and cuddle up with a big blanket on the couch. It’s so cozy and relaxing. The only thing that makes it even more cozy is a nice warm drink and a delicious snack. We made hot chocolate and tea, but did not have a snack. So after a family vote, we decided to make one of our favorite fall cookies. The Snickerdoodle! They were delicious and were the perfect snack for lounging on a chilly fall night.
- 1 cup butter (Unsalted)
- 2 cups sugar (Granulated)
- 2 Eggs
- ½ tsp Cream of Tartar
- 1 tbsp Vanilla Extract
- 3 cups flour (All-purpose)
- ½ tsp Baking Soda
- ¼ cups sugar (Granulated)
- 1 tbsp Cinnamon
- 1/4 cup brown sugar
- In a large-sized bowl, cream together the butter and 2 cups sugar (granulated), until evenly combined.
- Add in the eggs and vanilla extract.
- Mix on low-speed until evenly combined.
- Add the 3 cups flour, 1/2 tsp baking soda, 1/2 tsp Cream of Tartar.
- Mix on low-speed. Progressively increase the speed of the mixing until evenly combined.
- Cover the bowl with cling wrap.
- Place the covered bowl into the refrigerator for 1 hour.
- In a small-sized bowl, combine the 1/4 cup sugar (granulated), 1/4 cup brown sugar and 1 tbsp cinnamon.
- Mix until evenly combined.
- Remove the dough from the refrigerator.
- Preheat the oven to 350°
- Place parchment paper on a baking sheet.
- Roll tbsp sized balls of dough in the cinnamon/sugar mix.
- Place the balls onto the parchment paper 2 inches apart.
- Bake for 8-10 minutes or until lightly golden brown.
- When these come out they should be “gooey”.
- Let them cool for 20 minutes or until solidified a bit.
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