The coffee shop I stop at in the morning on my way to work in Southie has a variety of crazy flavors like Girl Scout Thin Mint, Toasty Turtle, Banana Hazlenut, Pumpkin Spice, Mocha Vanilla, and my favorite, Snickerdoodle. I don’t really think I’ve ever had a Snickerdoodle (until tonight) but I get anxiety when trying to pick a flavor of coffee so I always just stick with this flavor since it seems to be one of the most popular at the Java House. The best part is if you are in line behind some real Bostonians who like to order their “snickahhh doodlaahh cofeee with sugahh.” Once you’re a Java House regular you just order a “Snick”. Anyways, I figured I should probably make a snickerdoodle cookie to figure out if they actually taste the same. It’s really just vanilla shortbread and cinnamon, which is delicious in both cookie and coffee form.
- 1/2 cup butter (1 stick), softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Step 1: Preheat the oven to 325 degrees. Cream together butter and sugars. Add in vanilla and egg and beat until creamy.
Step 2: Sift together flour, baking soda, salt and cream of tartar. I did not have cream of tartar in my spice cabinet, so had to go to the store this morning to get it. I had to do some googling on the interweb to figure out what it is. Apparently it’s helpful in making sure your cookies rise. It’s also a byproduct of the wine making process, which means its okay in my book.
Step 3: Mix together the wet and dry ingredients and let the dough rest in the fridge for 30 minutes. This will make it easier to roll the dough later on.
Step 4: In a separate bowl combine the sugar and cinnamon. I finished off my container of Vietnamese cinnamon tonight, but I’m telling you try it sometime, it’s life changing.
Step 5: Using the small cookie scoop, form a small ball of dough and roll it in the cinnamon sugar mixture until well coated. Press the dough down on a sil-pat or parchment lined baking sheet with two fingers. Bake 10-12 minutes. When you take the cookies out of the oven, they might seem a bit undercooked, but they will finish forming once you take them out of the oven.
Fall nailpolish colors are here! woo.
These little doodles are pretty delicious. In retrospect, I should have made two batches, but I already did the dishes so lesson learned for next time. I might have to try one in the morning once I get my iced Snickerdoodle coffee.
Since the “where’s my cookie?” pic from Grandpa last week was quite the guilt trip, I stocked up on padded envelopes from CVS this weekend, so will be doing some early morning trips to the post office on Monday mornings from now on.