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).
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Snickerdoodles from I Heart Sugar
Ingredients

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!)
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Directions
1. Put the butter and sugar into a bowl and mix well with a wooden spoon.
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2. Beat in the eggs and vanilla.
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3. Sift the flour, baking soda, nutmeg and salt into mixture. Add the pecans. Stir thoroughly until mixed
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4. Shape dough into a ball, wrap in plastic wrap, and chill in refrigerator for 30-60 minutes.
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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!)
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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.
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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.)
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8. Let cool and enjoy! (Preferably with a warm drink! My drink of choice, my current obsession, apple cider k-cups.)
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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. :)

    http://allrecipes.com/recipe/mrs-siggs-snickerdoodles/

    -Andrea

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