Discovering 2014: Brown Sugar Snickerdoodle Cookies

Discovering 2014 is a personal goal to complete a daily project throughout the year!

Today’s project was Snickerdoodle Sugar Cookies. I followed this recipe by Mommy’s Sweet Confessions, which in turn was adapted from this Better Homes and Gardens Cookbook.

This follows a normal sugar cookie recipe pretty closely, but also uses brown sugar, cream of tartar, and is rolled in sugar and cinnamon. Since I’ve covered making sugar cookies before I didn’t take pictures throughout the entire process this time, but the full recipe can be found at the end!

Here is the dough after it was chilled for about 75 minutes:

The mix of granulated sugar and ground cinammon:

My father-in-law’s birthday was today so I used my new dragon cookie cutter to make him his own special cookie. The cutter was a lot bigger that I thought it would be… almost 1/2 the length of my baking pan!

It’ll be fun to use that cutter with dough that doesn’t balloon out. 😉

Here is the before and after of the normal cookies:

They’re very tasty and we made some maple flavored Whipped Cream Frosting to enjoy with them! For maple we used about 1 tbsp plus 1 tsp of 100% pure maple syrup for the flavoring, which is quite delicious.

Tomorrow’s project is a Spike Bow!


Brown Sugar Snickerdoodle Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all purpose flour

Coating

  • 1/2 cup granulated sugar
  • 1.5 tsp ground cinnamon

Instructions

  1. In a mixing bowl beat butter on medium high for 30 seconds
  2. Add the 1 cup granulated sugar, brown sugar, baking soda and cream of tartar. Beat until combined, scraping down sides occasionally.
  3. Beat in eggs and vanilla until combined well
  4. Beat in the flour until well combined
  5. Cover the dough and refrigerate for 1-2 hours
  6. Preheat oven to 375° F
  7. Mix the remaining granulated sugar and the ground cinnamon in a small bowl
  8. Roll dough into 1 inch balls and then roll them around in the cinnamon-sugar mix until coated
  9. Place on cookie sheet spaced about 1″ apart. Partially flatten the balls.
  10. Bake for 10-12 minutes, or until the edges start to brown
  11. Let cool a few minutes before transferring to a cooling rack
Recipe adapted from Mommy’s Sweet Confessions
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