Baking intimidates me.
There’s more to it than just measuring and following directions. I think there’s a certain art and talent to baking that I haven’t quite mastered due to lack of experience. The pre-made cookie dough in a tub is usually how in-depth baking goes for me.
So when my friend Lindsey decided to host a holiday cookie exchange, where we had to make cookies from scratch, I was apprehensive. I had visions of guests spitting out my creation.
Cookie of Choice
I’ve always liked Snickerdoodle cookies – the name and the taste. It’s a sugar cookie with a slight tartness, and it’s topped with cinnamon sugar. I recently enjoyed a scoop of coffee ice cream sandwiched between two warm, moist Snickerdoodle cookies from Palo Alto’s Cream (Yum!).
I wanted to replicate this delicious baked treat, and I came across Trisha Yearwood’s recipe, which received five stars on the Food Network’s website. The most expensive ingredient is cream of tartar (it cost about $5 for a 1.5-ounce jar), but everything else is probably already in your fridge and cupboard.
So the recipe says to let the cookies bake for 8-10 minutes. I recommend only leaving them in for 8 minutes, max; the test batch got slightly burnt at the bottom. My first test dozen went to the family, but they still enjoyed them.
The cookies had that slight tartness to accompany the sweet, buttery taste. Don’t be afraid to literally dunk the balls of dough into the cinnamon sugar mix. I was a little light-handed on this process, so some of the cookies were only half covered in cinnamon sugar.
I was a bit worried after I mixed the dough because it came out chunky. However, it turned out fine, resulting in cookies that were crisp on the outside, soft on the inside and not overly sweet. It’s a great cookie for the holiday season that’s pretty easy to make, even for an inexperienced baker like me. Side note: no one spit out my creation!
(Click this link for the original recipe)