This is going to be a quick post because Erik and I are about to sit down to some much needed Schitt’s Creek time, but this weekend I made some very big cookies that are kind of adjacent to a snickerdoodle.
When I think of snickerdoodles, I think of cinnamon. But Hummingbird High’s cookbook had a couple of variations to snickerdoodles that piqued my interest. I mostly want to make her matcha snickerdoodle variety. Unfortunately, the Giant supermarket around the corner most certainly does not have matcha powder as a standard item. They do, though, have rainbow non pareils, so rainbow snickerdoodles were this week’s winner.
To start, whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until light and fluffy – about 3 minutes.
Add the eggs, one at a time, beating on low speed after each addition until combined.
Add the vanilla extract and beat to combine.
With the mixer running on low, slowly add the dry ingredients, scraping down the sides as necessary, and beat until incorporated.
Scoop the dough into 3 tablespoon balls and roll in the sprinkles, which should be in a shallow dish.
3 tablespoon balls make big cookies. That’s what you’re going for here – bakery sized cookies.
Place them about 3 inches apart on a baking sheet lined with parchment paper.
Bake at 400°F for 10 minutes, until the edges are set and middles are still a bit gooey. Allow to cool 20 minutes on the baking sheet before transferring to a wire rack to cool completely.
These cookies are so happy. And I have been having the kind of week where I needed happy cookies. Even if it’s Lent and I can’t actually eat them (other than on Sundays, which are not part of Lent and therefore fair game for the sweets I gave up), the colorful puffy cookies brought me lots of joy.
Hopefully they bring you joy, too! If you’re the kind of person that keeps cream of tartar in your spice cabinet, these come together pretty quick with things you probably already have on hand.
If you’re not the kind of person that keeps cream of tartar in your spice cabinet, you probably haven’t made snickerdoodles before anyway, and need to reevaluate your priorities.
- 2 3/4 cups (12.35 ounces) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/12 cups (10.5 ounces) sugar
- 1 cup unsalted butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup rainbow non pareils
- In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
- In a mixing bowl fitted with the paddle attachment, beat butter and sugar on medium high speed until light and fluffy.
- Beat in the eggs, one at a time, at low speed until incorporated.
- Add the vanilla extract and beat to combine.
- With the mixer running on low, beat in the dry ingredients slowly.
- Scoop the dough into 3 tablespoon balls. Roll each ball in non pareils and place about 3 inches apart on a baking sheet lined with parchment paper.
- Bake at 400°F for 10 minutes, until edges are set and centers are still gooey.
- Cool 20 minutes on pan before transferring to a wire rack to cool completely.
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