A special Throwback Thursday edition of Threads n Breads - this was an old post from my old blog -- oldie but goodie :)
Last weekend, i had the urge to get crafty and make something. Went on an adventure with a couple of my friends picking up pieces for future projects. Hopefully, i actually get to them and not just collect more junk to take up room that i dont have.
With the cold rainy weather, i suddenly felt the desire to bake! I immediately went on to foodgawker.com to get ideas. My friend and I tried to think of some kind of seasonal treat to conjure up. When i think of Thanksgiving and the Holiday season, cinnamon and pumpkin automatically pop up in my head. I decided to look up snickerdoodle recipes and she decided to do a healthy gluten free oatmeal cookie. Snickerdoodles will always remind me of one of my roommates from college. She used to always bake cookies, and i had never really had a snicker doodle cookie until she made some for us. The cinnamon sugar definitely lends to something magically nostalgic. Even a handful of my coworkers mentioned to me that snickerdoodles were their favorite childhood treat growing up that their moms always baked!
Here's the recipe i found and decided to follow.
Yield: 3 1/2 dozen cookies
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
1 cup butter, room temperature
1 1/2 cups plus 4 Tbsp sugar, divided
2 tsp cinnamon
Preheat oven to 350˚F. Line cookie sheet with parchment paper (I used foil).
In a medium sized bowl, mix together the flour, baking soda, salt and cream of tartar. Set aside
In a large mixing bowl, cream together the 1 1/2 cups sugar and butter(softened) until fluffy. Add eggs one at a time.
Slowly stir in the flour mixture. Here's the messy part! Form dough into balls. In a wide bowl, combine the 4 Tbsp sugar with the cinnamon. Roll the dough balls in the cinnamon and sugar mixture, then place on baking sheet. Bake for 12 minutes. The cookies will flatten as they bake and set as they cool.