snickerdoodle cookies

if you know me a little, then you probably know that i’ve got quite the excessive hobby. namely turning ingredients into yummy, mouthwatering cakes, cookies, breads, salads, soups and whatnot. it’s pretty time consuming.

but, the day has 24 hours. so i’ve recently taken up crocheting, too. crocheting, guys! basically the uncool little sister of sewing. i was wildly determined to make some headbands (note the plural… i’m always euphoric like that), also to give to my girlfriends for christmas. i actually went and bought wool, like, on the same day i had the idea. the wool was super fluffy and chunky and girly and cute. and hippie-like, my honey would say. and though i’m still not 100% sure that that’s a good thing (in his eyes), then at least i was pretty sure that this wool would look super cute turned into a headband. and off i went, crocheting on a train. like a maniac old lady.

now you want to know how it turned out… my first attempt at a headband. well, firstly: i was super fast! the first headband was finished in under 2 hours (chunky wool and all). and it was… kind of fun? you know, as activities to do on a train ride that make you look 50+ years go, i’d say it’s pretty far up the list of fun things. but, okay here’s the thing: you (or anybody, really) would not want to wear it. because it’s really kinda ugly. not to say super ugly.

now, my crocheting lessons are maybe 25 years back (this makes me sound even older, plus the crocheting fact, but whatevs, i’m an old soul, i knew that all along), so i couldn’t really tell what made my nice wool turn into… this. my dreams of headband wearing little me on the powdery, wintery slopes, skiing, turned to dust. dust.

i may have started a second attempt at heandbanding. but i’m only telling once it turned out good. there you have it.

far more than crocheting, anyway, is sunday reading… now that’s something i’m pro at! i’ve read the rosie project a while back and it made me laugh out loud all the time. and now! the sequel: the rosie effect. it looks just as promising than the one before (from where i stand – on page 20 or so).

confession (as if the crocheting wasn’t enough of a disgrace in itself, already): i don’t really know what snickerdoodle cookies are. or at least i never ate one. yet, i’ve made them, on sunday. and they turned out… well, cinnamony, and rather sweet. but i guess that’s their nature. and we love all creatures, don’t we?

snickerdoodle cookies
recipe adapted from “zucker, zimt und liebe” by virginia horstmann 
makes about 20 – 24 cookies
in deutsch auf si style
ingredients:
140 g sugar
120 g brown sugar
120 g soft butter
1 egg
200 g flour
1 pinch salt
1 tsp. baking soda
2 tsp. cinnamon
more sugar and cinnamon to coat the cookie balls in (about 70 g sugar and 1 tbsp. cinnamon)

directions: 
first, be sure the butter is really soft… remember to remove it from the fridge early enough. preheat the oven to 200 c / 400 f on top and bottom heat and line a baking sheet with parchment (don’t all good things start with that?). in a bowl (of a standmixer) cream together the butter with the sugar. then add the egg and mix some more. in another bowl, prepare the flour with the salt, baking soda and cinnamon. add to the butter mix and combine until a firm dough forms. shape into walnut sized balls and place – with considerable distance between each other – on the baking sheet. coat in the sugar and cinnamon mix and bake for 8 minutes. let cool entirely before you remove them from the sheet as they are still very soft when warm. serve with milk (or soy milk, but you get it).

a little excursus on making cookies (i.e. the perfect spreading): i never know what to do with cookie dough (apart from consuming indecent amounts straight from the bowl and then licking the bowl) pre-baking: should i chill it in the fridge for a while? should i make balls and bake them as balls? or flatten them pre-baking? the thing about cookies is: you want them to spread nicely, i.e. not as balls but not as paper-thin slices, either. and if you chill the dough pre-baking, that considerably alter the appearance of the cookies after baking. because a cool butter melts less quickly, and thus spreads less. whereas an already warm butter spreads more quickly and considerably. i’ve messed up a couple of cookie dough batches in my life because i wasn’t sure what to do. big confusion. so here – being the clever me – i tried all varieties: unchilled shaped into balls, unchilled shaped into balls then slightly flattened into disks and chilled as balls. i can’t say any of the varieties turned out exactly the way i wanted them to (in terms of spreading / height). but it turns out the method virginia recommends here is actually really the best. namely: do not chill dough, shape into walnut sized balls, no flattening required, then bake.


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