This was a cookie I never heard of until I moved to the US, 8 years ago; a snickerdoodle. What a delicious cookie! When I tasted this cookie for the first time, I was intrigued by its texture and flavor, and snickerdoodles were on my to-make list ever since.
There is so much to explore when you move to another country, but you have to be open for it. Open for all the things your ‘new’ country has to offer. See how people interact, behave, drive, eat. How different shops are, different style of houses. What you can you say and what not. How do things function or not function and there are many many more examples. Of course there is how and what people eat and what food items are available. How do products taste and what to do with them?
I learned a lot and am still learning new things, new products, vegetables, fish, meat etc.; items I see for the first time. Sometimes I find something I didn’t know I knew, and I hear myself say ‘Aaaah, that’s what it is’ and I feel instantly connected with that product. I know that sounds bizarre, but it feels like a little piece of a puzzle is falling into place.
Snickerdoodles were new, not anymore, as this little pillow cookie is a charming member of my favorites. My recipe is an adaptation of Martha Stewart. And I have to say, this is a very easy cookie to make, delicious and if you bake it a little longer than the required 10-12 minutes you’ll make it a little harder, crispier if that’s what you prefer. I wish all cookies were this easy to make.
I made the snickerdoodles small. Simply because I like small cookies. If I had the choice to eat a few small cookies or 1 large cookie, I would pick the small one. Something about savoring smaller bites ……
Small Snickerdoodles
Ingredients
- 1/4 cup sugar
- 2 tablespoons cinnamon
- 8 ounces butter soft
- 1 3/4 cups sugar
- 2 whole egg
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 3/4 cups all-purpose flour
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Mix 1/4 cup sugar with 2 tablespoons of cinnamon. This is your cinnamon sugar to coat the cookies.
- In a bowl, beat soft butter with sugar until fluffy and light, about 2 minutes.
- Add eggs, one at a time until fully incorporated.
- Mix remaining dry ingredients; baking soda until flour and add until just combined.
- Use a small ice scoop and create small balls of cookie dough. Roll the dough into the cinnamon sugar and coat.
- Place on parchment paper.
- Bake cookies in over for 10-12 minutes.
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