Ready for a cookie with no redeeming health value whatsoever? Meet the snickerdoodle! It’s so much fun to say, you can forget you’re eating a concoction that is basically pure butter, sugar, and flour. At least eggs and cinnamon are healthy…and who knows what cream of tartar actually is? Maybe it’s good for you too. (All right, I caved and looked it up. So much for preserving the mystery: cream of tartar is potassium bitartrate, also known as potassium hydrogen tartrate, or KC4H5O6. Well, maybe the mystery is preserved after all! Interesting trivia fact: it is a “vital ingredient” in both Play-Doh and gingerbread house icing. Who knew? Thanks, Wikipedia!)
Anyway, let’s not lose sight of the main point here, which is: delicious cookies.
1 cup (2 sticks) butter
1 3/4 cups sugar, divided
2 2/3 cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp cream of tartar
2 Tbsp cinnamon
Assemble your ingredients and preheat the oven to 350 F. Beat the butter and 1 1/2 cups of the sugar together. Beat in eggs. Slowly add in the flour, baking soda, salt, and cream of tartar. Separately, in a small bowl, combine the cinnamon with the remaining 1/4 cup sugar. Form the dough into balls about one inch in diameter; if the dough is sticky, try wetting your hands with cold water. Roll each ball of dough in the cinnamon-sugar mixture and place it on a greased baking sheet, or a baking sheet with parchment paper over it. Bake 10-15 minutes, until they flatten out a bit.
This recipe – from the Winter 2005 issue of Fine Cooking magazine – makes exactly three dozen cookies. (I tested it last night! Didn’t take pictures though, so you’ll just have to imagine…or make them yourself.)
What I’m reading: The Rest Is Noise, Alex Ross; Parliament of Whores, P.J. O’Rourke
What I’m listening to: The Mighty Mighty Bosstones, Barenaked Ladies, Jimmy Eat World, Andrew Norsworthy, Third Eye Blind, the Beatles, Philip Glass