Snickerdoodles

It's going to be Valentine's Day and my little brother has to bring something to his school tomorrow. There are cupcakes and sweets at the store on sale. But, I am so broke I was only able to afford the red sprinkles Matthew (my little brother) requested. I had planned to make cupcakes but I had a hunch that some kids might not even touch the tray that holds the cupcakes considering it's not pretty looking or anything. I was going to decorate it and all but I figured I might as well just make some cookies.

I make the best snickerdoodles when I don't forget the recipe. Unfortunately, I forgot it, so the first batch was aweful. Note to self and those who read this, There's a reason why butter is used for cookies and cakes, it works better than olive oil. So, don't use olive oil. The first batch was a disaster but I redeemed myself on the second one. I just stayed up really late to make them.

I have to say, I know cakes and cookies often time have ingredients like baking powder or soda but with this cookie, I don't bother to put that in. I just put all the ingredients that are listed below and cook for exactly 8 minutes. The cookies come out soft and delicious without having to worry if I incorporated the baking powder well enough.

Snickerdoodles


1 cup butter
1 1/2 cup sugar
2 eggs
2 tsp vanilla extract
2 3/4 cups all purpose flour
1/4 tsp salt

Cinnamon sugar mixture

3 tbsp cinnamon
3 tbsp sugar

Combine and set aside. Add more as you go along if necessary. You can add but you can't really remove.

Preheat oven at 400 degrees F.

For the snickerdoodles, cream sugar and butter until smooth. Add vanilla extract and eggs. I add the salt to the flour and mix. Then I add the flour mixture to wet mixture until the flour is incorporated.

Use a spoon and drop circular-like sized batter into the cinnamon sugar mixture and roll until well coated. They don't have to be perfect, personally, the more they look like they were homemade, the better. Place straight to a pan lined with parchment paper. Bake for EXACTLY 8 mins. No more, no less.



Note: I used 2 types of pan, a thin pizza pan and a thick cake pan. The cookies seem to spread out more when using the thin pizza pan. The cookies also look fluffier and softer.