Some days you just need some comfort.
A cat snuggling on your lap.
A hot cup of tea.
A couch you can sink into and a book that will take you away.
Or maybe a favourite treat. Like cookies.
Normally, my drug of choice is a warm, straight from the oven chocolate chip cookie, however, there are days when they just won’t do. Especially when it’s cold. I crave something a bit spicier, and these snickerdoodles fit the bill. I ‘m totally a soft-and-chewy type of cookie gal, but these are one of the exceptions. I love their crisp texture.
One of the earliest baking memories I have is watching my mom make these on the kitchen island in our home at the time. I distinctly remember her rolling the dough into ball then dipping them into the cinnamon sugar. And oh the smell that fills the kitchen! These cookies are worth it for smell alone!
makes about 36 cookies
- 1/2 cup butter, softened
- 1 cup plus 2 tbsp sugar, divided
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 1/2 cups flour
- 2 tsp cinnamon
- In a large bowl, cream together the butter and the 1 cup sugar until light and fluffy. Add in the egg and the vanilla, beating until combined.
- In another bowl, combine the baking soda and the flour. Gradually add it to the butter mixture, mixing until fully combined. Once the dough is mixed refrigerate for 30 minutes.
- Preheat the oven to 350° F and line your cookie sheets with parchment paper.
- In a small bowl, combine the remaining sugar and the cinnamon. Roll the chilled dough into 1 in/ 2.5 cm balls, then coat in the cinnamon sugar mixture. Place on the prepared baking sheet.
- Bake for 10-11 minutes or until lightly golden brown. Cool for a couple minutes on the baking tray, then transfer to a cooling rack and cool completely.
Serve on a cold a snowy day with a good book and a cup of tea.