This week is crazy busy at work. And I had to do something to relax myself and to keep it going for the rest of the week. And the immediate thing that came to mind was baking. It is definitely my stress buster and makes me happy. So I browsed my notes to check for some recipes, I had been wanting to try out. And I found the recipe for Snickerdoodles cookies, that I noted down from a youtube video from Dzung of Honeysucklecatering. These are so easy to do. My little peanut tasted the very first cookie, and she seemed to enjoy it. I saved a few cookies for her and sent the rest of them with my husband to share it with his lunch bunch at work. But looks like he couldn’t resist opening them during their coffee break and the box was empty in no time. I hope you guys like them too 🙂
Recipe : Honeysucklecatering
Yield : 12 – 14 cookies
Prep Time : 12 – 15 mins
Cooking Time : 10 mins
For the dough:
- 1 1/3 cup of flour
- 1 stick butter (room temperature)
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup of granulated white sugar
- 1 tsp cream of tartar (This keeps the cookies moist and fluffy)
- 1/2 tsp baking soda
- 1/8 tsp kosher salt (I used regular salt)
For the coating:
- 1/2 tsp cinnamon powder
- 1/2 tsp sugar
- Beat the flour, egg, butter and vanilla extract using an electric/hand mixer.
- Whisk the rest of the dry ingredients for the dough together in a separate bowl.
- Now mix the dry ingredients and the flour/butter mixture together until well combined.
- Preheat the oven to 400 F.
- In another small bowl mix the sugar and cinnamon together, for the coating.
- Line a cookie/baking sheet with parchment paper.
- Take the cookie dough and roll them into 1 inch round balls and coat them with the sugar/cinnamon mixture.
- And place them in the lined baking sheet 3 inches apart.
- Place the baking sheet in the oven and bake for about 8 – 10 mins.
- Do not over bake them.
- Take them out and let it cool for about 5 mins.
The cookies should be puffy and chewy, with their signature cracks on top.
Last Christmas (2012) my community activities director organized a cookie exchange party for us. I was very excited when I saw that email from her, and immediately signed up for the fun of it and in the anticipation of meeting my neighbors. And when it comes to cookies, Martha Stewart is always the lady to go to, at least for me. I love how simple her directions are. And if you follow them exactly, you will never fail. Her website is full of gorgeous pictures. You just cant avoid clicking on the next button on her site. While I was doing just that on the cookies gallery, I found these cute lil cookies. The caption said ‘Chocolate Thumbprints’. And the ingredients were all in my pantry, and I thought why not give it a try. They came out pretty good. Smooth yet crisp, sweet yet salty. These little guys were the crowd pleasers on the party. They can also be an amazing tea time snack. Give them a try 🙂
Recipe: Martha Stewart
Yield: 20 – 24 cookies
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 4 ounces semisweet chocolate, chopped
- 1 1/2 teaspoons light corn syrup
- Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
- Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
- Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.