snickerdoodles

 

with the inches of snow we have accumulated over the past few hours, the holiday cookie bake has begun in my house. i didn’t want to go outside much today, so i decided to stay in and make the house smell like a home.

after several batches, i’ve finally gotten a photo of these things in the daylight! some cookies didn’t make it, though.. the warm cinnamon smell was calling me, so in the name of quality control, i eated them.

this recipe was wonderful! these may be my new favorite cookie recipe. they are super moist and chewy, and just a little crispy around the edges. everyone knows how amazing cinnamon is during the winter months, so i don’t have to do any convincing that the warmth from this spice hit the spot.

i snagged the recipe from kalyn’s kitchen. please click on the link for the unchanged recipe, though i did make these cookies just a little differently. i had my eye on it last winter with full intentions of making these and must have been too distracted with making linzers, cocoa almond balls, and sesame honey cookies. thank you, kalyn, for an excellent recipe! these will go over nicely at work tomorrow!

i hope the bakers out there begin winter baking soon. eating warm cookies feels good when the air is chilly and the ground is fluffy with snow.

balled up and ready for duty

recipe yields 2 dozen cookies

bake time: 12 minutes

ingredients for the cookies:

1 stick of room temp butter

1 egg

1 tbsp vanilla

3/4 cup sugar

2 tbsp brown sugar

1 1/2 cup almond flour* (packed)

1/4 tsp baking soda

pinch of sea salt

1/4 tsp cream of tartar

*almond flour, such as the bag from trader joe’s, works best here. bob’s red mill will make the cookies a little grainy, while the flour is a little finer and more like wheat flour.

method:

cream softened butter with sugar using a mixer. throw in all dry ingredients, mix for a few seconds, then beat in the egg and vanilla.

stick cookie dough in the refrigerator for an hour.

meanwhile, preheat the over to 350f.

prepare 3 cookie sheets with parchment paper.

combine 3 tbsp cinnamon with 3 tbsp finer granulated sugar in a small bowl for rolling the cookies in.

cinnamon and sugar

after the cookies have chilled, roll into 1″ ball. drop into cinnamon sugar to coat cookie. plop onto prepared cookie sheet. continue until all of your dough is gone. these spread and flatten quite a bit, so do not squish them down. sprinkle any leftover cinnamon sugar on the tops of the cookies.

bake for 6 minutes, rotate sheet, and bake for 6 minutes longer.

let cool on sheets for a few minutes before you transfer onto cooling rack.

i went for a snowy walk after baking these to find that the local fire fighters cleaned off the local canal to create an ice skating rink for themselves. they are so cute.

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4 thoughts on “snickerdoodles

  1. I made these tonight because i was dying for something sweet. They were yum!
    what temp is the oven supposed to be at?

  2. Pingback: gluten free, grain-free chicken nuggets, almond butter squares, Eat the cookie, adopt a gluten-free blogger | SDC

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