I think by now I’ve established a well-known reputation for rooting for the villain. Whether it be movies, comics, cartoons, food…wait, food?! Yes, this week I am rooting for the supervillain of the baking world – The Snickerdoodle.
Not wanting to be sickly sweet like all of the rest of the cookies (sugar cookies, we’re looking at you!), the snickerdoodle has broken free and grabbed the cream of tartar from the pantry. This acidic ingredient gives the snickerdoodle its soft, chewy texture while also hitting us with a distinct tang that isn’t standard in other cookies.
Frankly, I’ve never baked another cookie that dares to brandish cream of tartar as a weapon.
1 cup butter (room temperature)
1 1/2 cups sugar
1 tsp vanilla extract
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
ADDITIONAL TO BE KEPT UNTIL END
3 TBSP sugar
3 tsp ground cinnamon
Mixer with paddle attachment
Old fashioned ice cream scoop
Preheat oven to 350 degrees.
Mix butter, sugar, vanilla extract, and eggs in mixing bowl until well blended.
In large bowl combine the dry ingredients – flour, cream of tartar, baking soda, and salt. Slowly add dry ingredients to the mixing bowl until blended.
Chill dough in refrigerator for 15 minutes.
Mix remaining sugar and cinnamon in a small bowl.
Scoop dough into balls with the ice cream scoop and drop them into the sugar/cinnamon mixture.
Roll each ball of dough until coated and then place on cookie sheet.
Bake for 10 minutes and then remove from pan immediately.
Superhero Tip: You must remove these cookies from the pan immediately after taking them out of the oven. Most cookies sit on the pan for 2 minutes before moving to a cooling rack, but these villainous cookies will become rock hard if that happens.
Second Superhero Tip: I’ve added colored sprinkles to this cookie before. It was a mistake. The villain won that round and the cookies looked like they had come from an oven powered by nuclear radiation.
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