If I could bake cookies every day in December, I totally would do. Live in elastic sweat pants, flour permanently in hair, butter schmears all over my face… It sounds like a good time to me.
Sadly, I have neither the time nor money to do that. But for many, December ushers in the baking season. The baking aisles in the grocery stores are suddenly packed, with moms stocking up on flour and sugar, and kids smiling broadly as they know pretty soon their tummys will be filled with sugar.
As a kid, I didn’t do the holiday baking. If you met my mother, you’d understand. She practically shuns the mere thought of baking. She only turns on the oven to warm the kitchen, or toss in a roast. If it wasn’t for me, I bet our utility bill would be considerably less. It wasn’t until I got in to middle school did I fully appreciate the idea of holiday baking.
All the hustle and bustle in the kitchen radiates love and comfort. Laughing over messes, slyly nibbling on raw cookie dough, waiting for the oven timer to go off. These are all traditions that are based on one big thing: community. Holiday baking brings people together, old and young. I hate that I missed out on it when I was younger, but that means that I get to make up for lost time, right? Hence my mad baking spree last year.
I literally lost my mind last Christmas and baked everything from chocolate biscotti, pound cakes, oatmeal chocolate chip cookies, one-bowl white chocolate and pecan cookies, peppermint bark cookies, honey nut scones, sugar-topped molasses cookies, etc. The majority of my baking revolved around cookie because they are quick, easy to transport, and not intimidating. Bring someone a cake and they get that look of shear panic in their eyes. Like, what am I supposed to do with that?! But bring someone a cookie, and you’ve become their best friend.
Snickerdoodles happen to be one of my favorite cookies. Butter cookies rolled in cinnamon sugar and baked till slightly flattened yet soft. I almost baked the snickerdoodles from Baking Illustrated but I saw shortening on the ingredient list and passed it on. Under no circumstances will shortening enter my kitchen. Like I said with my pumpkin pie post, I detest shortening despite it’s favorable baking traits.
I made these cookies in between studying sessions and even under my fatigue and stress, they came out flawless. I nabbed the recipe from Land O’Lakes, which happens to have a great a baking section in case you are wondering. I am not brand loyal when it comes to butter, but Land O’Lakes has a great flavor so when it’s on sale, I try to buy from them. When I read the recipe, the cookies seemed almost TOO easy. No chill time? Really? Yup, they are just that quick.
The recipe said that it yields 5 dozen cookies but I got more like 40 cookies. I must’ve made them a bit bigger but that’s how I like them. They puff up a little in the oven, but they flatten out upon cooling. If you prefer softer, cakey cookies, chill the dough in the fridge for 10 minutes and that should help stop the flattening. If you are planning on baking some cookies to send to loved ones or to devour yourself, I encourage you to try this recipe it out. I had to tweak it a little as the recipe states to just toss all the ingredients together, but us cookie geniuses know better. I mixed the wet ingredients first, then added in the dry portion. I added in my edits to the original recipe, but feel free to do it whatever way you want.
For the most part, these cookies are idiot-proof (as I made them myself) and even though they take some time to prepare, they bake up in a flash. My coworkers and friends welcomed these cookies and I’m planning on sending them out, all nicely wrapped to all my loved ones.
Origin: Land O’Lakes, Inc
Yield: 5 dozen cookies (I got 40 cookies)
Prep Time: 45 min
Cooking Time: 8 min
● 2 3/4 cups all-purpose flour
● 1 1/2 cups sugar
● 1 cup LAND O LAKES® Butter, softened
● 2 eggs
● 2 tsp. cream of tartar
● 1 tsp. baking soda
● 1 tsp. vanilla
● 1/4 tsp. salt
● 1 1/2 tsp. ground cinnamon
● 3 tbsp sugar
Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. My edits: I mixed the butter and sugar together first, then added in the eggs and extract. In a separate bowl, I mixed the flour, salt, baking soda, and cream of tartar together, and then added in the dry mixture to the wet one, stirring until it was just mixed in).
Stir together 3 tablespoons sugar and cinnamon in small bowl.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned.
My coworker loved them :)