Wednesday, February 8, 2012

Superbowl Sunday Snickerdoodles

I've you noticed I've been pretty regularly making desserts (or at least regularly for me), so I knew I wanted to do something for Superbowl Sunday. I decided to try out my new dessert cookbook for the first time. I went through bookmarking pages trying to decide what to make and wound up deciding on snickerdoodles (a cookie that I always remember my mom loving).
Snickerdoodles from I Heart Sugar

I cup butter, softened
scant 3/4 cup sugar
2 extra-eggs, lightly beaten
(or be like me and just crack them directly into the bowl to lessen cleaning)
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp freshly grated nutmeg
(or again be like me and use ground nutmeg from a jar)
pinch of salt
1/2 cup finely chopped pecans (which I opted not to use)
2 tpsb sugar (it only called for one, but I doubled it)
4 tsp cinnamon (it only called for 2, but again I doubled it. Although looking back I may have accidentally added 2tsp sugar to 4 tsp cinnamon... Who knows at this point!)
1. Put the butter and sugar into a bowl and mix well with a wooden spoon.
2. Beat in the eggs and vanilla.
3. Sift the flour, baking soda, nutmeg and salt into mixture. Add the pecans. Stir thoroughly until mixed
4. Shape dough into a ball, wrap in plastic wrap, and chill in refrigerator for 30-60 minutes.
5. Preheat the oven to 375*. Line 2 cookie sheets with parchment paper.
(As you'll soon see I didn't have parchment paper, so I used aluminum foil. Except I ran out of aluminum foil near the end, but managed to make it work!)
6. For the coating mix together cinnamon and sugar in a shallow bowl. Scoop tablespoons of dough and roll into balls. Roll each ball in the cinnamon mixture to coat and place on the cookie sheets.
7. Bake in the preheated oven for 10-12 minutes, until golden brown. (Except mine never really got golden brown, and I cooked them for about 18 minutes. But while they weren't golden some were on the verge of being burnt.)
8. Let cool and enjoy! (Preferably with a warm drink! My drink of choice, my current obsession, apple cider k-cups.)
As for a final verdict on the cookie, they were good, but not what I'd call snickerdoodles. First I've always had them as a flat cookie, instead of in ball, but I realize that isn't a huge deal. More importantly they just didn't taste like I was expecting. I thought they tasted a little too nutmeg-y. Although looking back now, it might have been getting the mix of the cinnamon/sugar off. As for whether I'd make them again, it's a maybe. If I made them again I'd make sure to read the directions better. But I think I might do better at trying a different recipe next time?

Are you a fan of snickerdooodles? And did you make anything exciting to eat for the Superbowl?

1 comment:

  1. This is the snickerdoodle cookie recipe I always use (love them!) and it's just right. I use all butter, though. No shortening. :)