I have an extreme bias toward chocolate desserts.
I think everything tastes better when there is chocolate involved, especially when it comes to cookies. Macaroons? Must be chocolate dipped. Oatmeal raisin? More like oatmeal chocolate chip. I even add chocolate chips to banana bread, pumpkin bread and EXTRA to brownies. Chocoholics anonymous? Sign me up.
So when I decided I was in the mood to bake, I was HORRIFIED to find that I had run out of chocolate chips. Panic, stress, and a general feeling of lost-ness ensued, so I started to click around the Internet for a recipe sans chocolate.
Then I came across the snickerdoodle. Curious, I decided to bake them. I had never done it before.
Ingredients, check. Covered in cinnamon sugar? Intriguing.
DELICIOUS! And hey, when life gives you lemons...
Yes. I went there.
Most delicious non-chocolate dessert of the day
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon
-Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
-Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
-Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
-Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
-Chill the dough for at least 30 minutes.
-In the meantime, mix together the sugar and cinnamon in a small bowl.
-Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
-Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
-Chill the dough and cookie sheets between batches.
-Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
*recipe found on foodgawker, unfortunately I didn't write down where!